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Organic Jimmy Nardello’s Italian Pepper (Capsicum annuum)

$4.50

This extraordinarily sweet heirloom from the Basilcata region of Italy was brought to American in the 1880s by the Nardello family. A firm, medium-thick flesh makes this flavorful pepper perfect for eating raw or sautéed. Freezes and dries very well; can be picked and used green or red. Vigorous 24” plants are loaded with heavy sets of 10-12” peppers.

  • 25 seeds minimum
  • Germination: 7-14 days
  • Maturity: 80-90 days from transplant
  • Start indoors 6-8 weeks before the last frost. Plant 1/4" deep in seed starting mix. Requires soil temperatures of 65-90F to germinate. Heat mat is recommended. Keep soil moist.
  • Transplant in full sun when all danger of frost has passed. Bottom leaves should be just above ground level.
  • Space plants 12-18” apart; space rows 2-4' apart.

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