A superb Italian pepper was grown each year by Giuseppe and Angella Nardello, in the village of Ruoti, in Southern Italy. In the late1880's they set sail with their one-year-old daughter Anna for a new life in the USA. When they reached these shores, they settled and gardened in Naugatuck, Connecticut, and grew this same pepper that was named for their fourth son Jimmy. This long, thin-skinned frying pepper dries easily and has such a rich flavor that this variety has been placed in "The Ark of Taste" by the Slow Food organization. Ripens a deep red, is very prolific, and does well in most areas. I first began to grow these peppers in the 1990's and have grown them every year since simply because they are one of the best tasting sweet peppers I've ever crunched. Almost like a red bell with a mix of apple flavor. the fruit size is 6-10" long and average7.5" x 1-1.5" in width. I have had a few questions from customers asking about germination and such. Of which I always learn something new in the communication process. I sow them directly into the potting mix a 1/4 inch deep. I use the mini-cells and generally put 2-3 seeds in each and if they all should come up I just snip the weaker ones off. I have heard horror stories about slow germination for Nardello's but I've never had any problems, usually 6 -10 days if the soil can be kept between 70-85F (80 is ideal). They certainly do not germinate as quickly as most tomato's but I've never noticed much difference between Nardello's and a typical Bell. They do not take as long as the notorious "super hot" chili's.
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