Pepper Jimmy Nardello (Capsicum annuum)
Jimmy Nardello peppers come from the region of Basilicata in southern Italy. This region has been home to a rich culture of peppers for generations. It was born in the family garden of Giuseppe and Angella Nardiello, in the 19th century. They emigrated to Connecticut in 1887 with all their children, taking with them the seeds of the long, bright red, thin-skinned pepper they grew in their village. became an avid gardener. He continued to grow the heirloom seeds that his parents had kept all his life. Shortly before his death in 1983, he donated his pepper seeds to Seed Savers Exchange and they became famous among farmers. The Jimmy Nardello pepper is considered one of the best frying peppers because its flesh fruity becomes creamy and soft when fried. It is delicious fresh but can also be dried. At maturity it is deep red, its elongated body often bends and twists as it grows.
BOTANICAL INFORMATION
Latin name: Capsicum annuum
Common name: Jimmy Nardello pepper
English: Jimmy Nardello Hot Pepper
Family: Solanaceae
MAINTENANCE AND OTHER CONSIDERATIONS
Does not tolerate cold.
| Plant type: Annual |
| Quantity: Envelope of about 30 seeds |
| Exposure: Full sun |
| Shape: Erected |
| Soil: Well drained |
| Sowing: Inside |
| Plantation: In the garden after the risk of frost |
| Days to maturity: 70 days |
| Germination: 10 to 20 days |
| Plant spacing: 40 cm |
| Row spacing: 60 cm |
| Depth: 5 mm |
| Width: 30 cm |
| Height: 40 cm |
| Color: Red |
| Family: Solanaceae |
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