This Italian heirloom was brought to America by the Nardello family in 1887, and named for the most garden-devoted of their 11 children, Jimmy. The 6"-12" peppers have an exceptionally sweet, rich flavor, making them the quintessential Italian frying pepper. Delicious in chili and salsa, or dried and ground for paprika. Prolific plants grow well in most areas.
Days to Maturity: 80–90 days from transplanting
Family: Solanaceae
Type: Sweet Pepper
Native: Americas
Hardiness: Frost-sensitive perennial grown as an annual
Exposure: Full sun
Plant Dimensions: 24" tall, 18" wide
Variety Info: 6"–12" peppers start out green and ripen to deep, glossy red with a very sweet, rich flavor.
Attributes: Frost Sensitive, Good for Containers
When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.
Days to Emerge: 10–25 days
Seed Depth: ¼"
Seed Spacing: Start indoors
Row Spacing: 24"–36"
Thinning: Start indoors, plant seedlings 18"–24" apart outside
Harvesting: Jimmy Nardello' can be eaten when green, but for optimum flavor, pick peppers at 6"–12" long, when bright, glossy red.
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