Photo by Melody

PlantFiles: Sweet Pepper
Capsicum annuum 'Jimmy Nardello'

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Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Jimmy Nardello
Additional cultivar information: (aka Jimmy Nardello's Sweet Italian Frying Pepper)

» View all varieties of Peppers

4 vendors have this plant for sale.

23 members have or want this plant for trade.

Height:
18-24 in. (45-60 cm)

Spacing:
18-24 in. (45-60 cm)

Sun Exposure:
Full Sun

Heat (Pungency):
Sweet (0 Scoville Units)

Fruit Shape:
Tapered
Oblong

Fruit Size:
Large (more than 6" in length)

Fruit Color:
Green changing to red

Disease Resistance:
Unknown - Tell us

Seed Type:
Open-pollinated
Heirloom

Usage:
Fresh (salsa, salads)
Frying
Stuffing

Other details:
Average Water Needs; Water regularly; do not overwater
Suitable for growing in containers

Soil pH requirements:
5.6 to 6.0 (acidic)
6.1 to 6.5 (mildly acidic)
6.6 to 7.5 (neutral)

Propagation Methods:
From seed; sow indoors before last frost

Seed Collecting:
Allow unblemished fruit to ripen; clean and dry seeds
Properly cleaned, seed can be successfully stored

Days to Maturity:
Mid (69-80 days)

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There are a total of 10 photos.
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Profile:

6 positives
3 neutrals
No negatives

Gardeners' Notes:

RatingAuthorContent
Positive donnamh On Jul 8, 2013, donnamh from Chicago, IL wrote:

I live in Chicago, Illinois and have 3 Jimmy Nardello pepper plants putting out peppers and one barely flowering. All still green but large on the productive plants. I guess I need to pick some and stop waiting for redness since that apparently won't come until fall.

Positive Sherilou On Mar 18, 2013, Sherilou from Panhandle Gulf Coast, FL (Zone 8b) wrote:

I prefer the thin-walled frying peppers, like Jimmy Nardello, to all other peppers. The flavor is exceptional. They're sweet and delicious when fried or grilled. I've even served them stuffed... so good!

Neutral lokidog On Jan 19, 2013, lokidog from Logan, UT wrote:

I hesitate to give this one a negative, but I really don't like this pepper. It's too thin-walled for me. But I really don't even know what a 'Frying Pepper' is. I want much more bulk. There is not enough flesh to roast these either. They were not particularly sweet - they are definitely not the sweetest pepper when compared to a well ripened pimento type. They do grow well here and I know lots of people who like them. They are very productive and early as well.

Positive IndianaBodeen On Aug 5, 2012, IndianaBodeen from Wheatfield, IN wrote:

My favorite frying pepper to grow. I combine this with jalapeno peppers for my quesadillas. They are sweet when eaten fresh, but I end up chasing the skin around in my mouth. That isn't an issue when lightly sauteed. And cooking brings out the sweet flavor even more.

Only have 6 plants in the garden this year, and if they don't give me enough for the freezer, I will grow 12 next year. Yeah, its that good.

Positive David_Paul On Sep 17, 2007, David_Paul from Clinton, CT (Zone 6b) wrote:

I'll never not grow this pepper. It looks pretty and the taste is wonderful --mild and fresh when green, very sweet when red. It is the classic Italian frying pepper. Thin skin so it fries up fast. Had 16 plants in two earthboxes and 12 in the dirt this year. Earthbox plants were slightly more productive but needed support while the plants in the ground need minimal or no staking (see photo above). Had problems with mildew on nearby squash and zinnias as well as unidentified disease on tomato plants. Not a touch of mildew or any other disease on the Jimmy Nardello peppers.

As a bonus, it is OP and you can save the seeds.

Positive scottfsmith On Aug 26, 2007, scottfsmith from Baltimore, MD wrote:

This is my favorite non-hot pepper and the only one I grow now. The plant is disease-resistant, healthy, and productive. I have grown lots of other varieties which were very generous on making big plants but meager in their pepper production; this plant is the opposite. The peppers are very tasty and can be used for frying, grilling, drying, general cooking, salads, etc. They are better cooked than fresh but are still good both ways.

Neutral berrygirl On Mar 2, 2007, berrygirl from Braselton, GA (Zone 7b) wrote:

Also sold as 'Jimmy Nardello's Sweet Italian Frying Pepper'. Jimmy Nardello, who lived in Maugatuck Connecticut until his death in 1983. His family had been growing these peppers in that region since Jimmy's mother brought the seeds with her from Italy to the U.S. in 1887.

Positive Suze_ On Mar 31, 2006, Suze_ from (Zone 7b) wrote:

Great sweet flavor. Easy to grow. Best used for frying and fresh eating. This variety is way too narrow to be effectively used as a stuffing pepper.

Neutral Farmerdill On Oct 26, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

An 80 day 8 X 1 inch green to red sweet pepper. Looks like a thick Cayenne but touted as the sweetest non-bell on the market.

Regional...

This plant has been said to grow in the following regions:

Auburn, Alabama
Maumelle, Arkansas
Lafayette, California
Long Beach, California
Menifee, California
Mountain View, California
San Jose, California
Sunnyvale, California
Clinton, Connecticut
East Granby, Connecticut
Panama City, Florida
Chicago, Illinois
Baltimore, Maryland
Wayland, Massachusetts
Moss Point, Mississippi
Charlotte, North Carolina
Albany, Ohio
Toledo, Ohio
Boise City, Oklahoma
Portland, Oregon (2 reports)
Essington, Pennsylvania
Wexford, Pennsylvania
Collegedale, Tennessee
Greeneville, Tennessee
Elgin, Texas
Fort Worth, Texas
Houston, Texas
Manchaca, Texas
Logan, Utah
Virginia Beach, Virginia



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