Jimmy Nardello’s

Jimmy Nardello’s Elongated Sweet Pepper OG

(76 days) Open-pollinated. This thin-walled 8" frying pepper has won many converts. The long curved tapering pointed fruits turn deep red with shiny wrinkled skin when ripe. Pleasing sweet mild flavor, good raw, in stir-fries and, especially, fried. According to Nardello family relative Patty Ruprecht of Pownal, Maine, “the only way to eat them is to string them, dry them, fry them and salt them.” Eat them plain or “better still as a sandwich on Italian bread with a slice of provolone.” Listed on Slow Food’s Ark of Taste. Brought to Connecticut from the village of Ruoti in the Basilicata region of southern Italy in 1887 by Jimmy Nardello’s mother.


3762 Jimmy Nardello’s OG
Item Discounted
Price
A: 0.2g for $2.40  
B: 0.4g for $3.80  
C: 1g for $7.00  
D: 2g for $10.00  
E: 4g for $18.00  
K: 14g for $36.00  
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Additional Information

Peppers

Capsicum annuum

For all peppers, days to full-color maturity are from transplanting date.

~160 seeds/g. Capsicum comes from the Greek kapto which means ‘bite.’

Culture: Very tender, will not tolerate frost, dislike wind, will not set fruit in cold or extremely hot temperatures or in drought conditions. Start indoors in March or April. Set out in June. Black plastic highly recommended. Row cover improves fruit set in windy spots. Pick first green peppers when they reach full size to increase total yield significantly. Green peppers, though edible, are not ripe. Peppers ripen to red, yellow, orange, etc.

Minimum germination soil temperature 60°, optimal range 68-95°.

Diseases:

  • BLS: Bacterial Leaf Spot
  • CMV: Cucumber Mosaic Virus
  • TMV: Tobacco Mosaic Virus

Seed-saving tips: Use only the first fruits for seed; allow only 3–4 fruits per plant to grow and remove all others. Fewer fruits = larger seeds = greater seed viability. Later fruits often have germination rates of only 60%.