Jimmy Nardello is a very productive Southern Italian heirloom frying variety named after the fourth son of Giuseppe and Angella Nardiello. They immigrated to America in the 1880s, settling in Naugatuck, Connecticut where they continued growing this pepper which quickly gained attention for its excellent flavor. It continues to enjoy notoriety and was even added to "The Ark of Taste" by the Slow Food organization. 5 to 6 inch long pods mature to a deep red.
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| Heat Level | mild/sweet |
| Days To Maturity | 75 DTM |
| Germination | sow indoors 1/4 in. deep 8-14 weeks before last frost, germinates best with soil temp between 80-90F |
| Requirements | full sun |
| Life Cycle | perennial often grown as an annual |
| Antagonists | fennel, beans, kohlrabi |
| Harvest | Peppers can be harvested at any stage once they reach the desired size. Sugar content and nutrient content increase if left on the plant to fully mature. |
| Uses | edible*(fruit), herb/spice, medicinal*, utility (repellent) |
| Breed Status | Heirloom/Open Pollinated |
| Saving Seeds/Propagation | Harvest seeds from the earliest, fully matured (but not dried) fruits. |
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