Sow indoors February through April, approximately eight to ten weeks before last frost. Place seed 0.5–1 cm deep in fine free-draining mix, maintain 24–30°C, and keep evenly moist without saturation. Emergence generally takes 7–14 days. After germination provide intense light, pot up as needed, and harden gradually before planting outdoors once nights remain reliably mild.
Sale
Sold out
Organic heirloom open-pollinated Italian sweet pepper with long red fruit
Solanaceae
Organic hot pepper seeds
Organic red ‘Jimmy Nardello’ sweet pepper (Capsicum annuum ‘Jimmy Nardello’)
Capsicum annuum ‘Jimmy Nardello’
Jimmy Nardello is an organic heirloom open-pollinated Italian pepper with long bright-red fruit that is thin, tender, and exceptionally sweet.
Quantity
About 25 seeds
Exposure
Full sun in a warm sheltered location
Difficulty level
Moderate
Discover the plant
Family
Solanaceae
Genus
Capsicum
Species
chinense
Cultivar
Jimmy Nardello
Type
Organic heirloom open-pollinated Italian sweet pepper with long red fruit
Cycle
Annual in Quebec climates; frost-tender perennial where frost-free
Organic red ‘Jimmy Nardello’ sweet pepper (Capsicum annuum ‘Jimmy Nardello’) is an Italian heirloom renowned for very long, slender, lightly curved, exceptionally sweet fruit. Skin changes from green to bright red, and thin flesh becomes tender and rich when fried, sautéed, or grilled. Seed sources trace the variety to the Nardello family, who arrived in the United States from southern Italy in the late nineteenth century. The Biologiquement Vôtre workbook lists approximately 25 seeds, height of 60–75 cm, and spread near 40 cm. The lot is organic, heirloom, and open-pollinated.
Sow indoors February through April, approximately eight to ten weeks before last frost, 0.5–1 cm deep. Maintain 24–30°C and even moisture; emergence requires approximately 7–14 days. After germination provide intense light, pot up as needed, and harden gradually. Transplant after all frost risk into full sun and fertile, organic-rich, well-drained soil. Stake loaded branches if needed; a 15–20 L container suits one plant.
The supplier workbook places harvest around 75 days after transplanting. Fruit may be picked green, but its sweetness and frying-pepper character become fullest once it turns bright red. Use it pan-fried, grilled, roasted, in salads, sandwiches, pasta, or vegetable dishes. For any preserve, choose a tested recipe and follow processing exactly. Exact fruit dimensions and weight, guaranteed yield, precise genealogical lot provenance, and disease resistance are not confirmed.
Planting guide
From planting to establishment.
Planting depth
Approximately 0.5 to 1 cm (¼ to ⅜ in)
Spacing / density
Approximately 40 cm (16 to 20 in) between plants and 60 to 75 cm (24 to 30 in) between rows
Establishment temperature
24 to 30°C (75 to 86°F)
Establishment time
Approximately 7 to 14 days
Best planting time
February through April indoors; transplant after frost once nights remain above approximately 12°C
Propagation
Seed
Growing method
Sow 0.5–1 cm deep in light mix eight to ten weeks before last frost. Maintain 24–30°C and even moisture until emergence, then provide 14–16 hours of strong light. Pot up at several true leaves without deeply burying the stem. Harden for 7–10 days and transplant once soil is warm and nights remain above approximately 12°C. Space 40 cm apart, water immediately, stake if needed, and remove first flowers only if the plant remains very small.
Soil and care
The right conditions.
Exposure
Full sun in a warm sheltered location
Soil pH
Approximately 6.0 to 6.8
Minimum temperature
10°C (50°F)
Watering
Keep seed-starting mix evenly moist during germination without saturating cells, then let the surface dry slightly between waterings once seedlings establish. After transplanting, water deeply at soil level once the top two or three centimetres begin to dry. Alternating drought and excess water causes blossom drop, stalled fruit, and uneven tissue. Mulch only once soil is warm, water in the morning, and avoid wetting foliage. In containers check daily during heat but never leave standing water in the saucer.
Soil type
Choose deep loose soil rich in mature compost and very well drained, able to retain even moisture without remaining cold or waterlogged. Peppers succeed at slightly acidic to neutral pH approximately 6.0–7.0. Warm the bed before transplanting and avoid fresh manure, which encourages overly soft growth. In heavy soil use a raised bed. Rotate three to four years away from tomatoes, eggplants, potatoes, and other peppers where soil disease has occurred. A soil test allows organic matter and nutrients to be adjusted without excess.
Fertilization
Incorporate mature compost before planting and use balanced organic fertilizer only according to a soil test or label. During establishment moderate nutrition supports sturdy plants. Once flowering begins avoid high-nitrogen doses that produce many leaves but delay fruit set and ripening. If a container plant pales despite proper watering, apply one low balanced liquid dose then reassess after a week. Never feed dry mix, do not allow salts to accumulate, and stop late applications when remaining warm-season time cannot ripen new fruit.
Seasonal care
In spring keep seedlings warm under strong light and pot up before roots circle cells. Harden gradually then transplant after frost. In summer mulch once soil is warm, tie plants loosely if bending, and harvest regularly. Monitor aphids, whiteflies, and mites, especially under protection. In autumn move containers inside during cold nights or cut loaded branches to finish colouring indoors; discard diseased or rotten fruit.
Container growing
A controlled environment.
Recommended pot size
15 to 20 L (4 to 5 gal) per plant
Use one deep stable 15–25 L container per plant with numerous drainage holes. Fill it with rich but very free-draining mix and install a strong stake immediately. Set the container in the warmest sunniest site, ideally near a heat-radiating wall or under bright protection. Water deeply once the top two or three centimetres dry without leaving water in the saucer. Feed moderately, rotate the pot for balanced growth, and move it inside when nights approach 12°C to help the final fruit ripen red.
Bloom and dimensions
The complete profile.
Flower color
White to greenish red
Foliage color
Dark green tinged with green; young plants sometimes strongly green
Foliage type
Herbaceous
Growth rate
Moderate to fast in warm conditions
Bloom period
Small greenish-red blossoms during the warm season
Fruiting
Heavy crop of long peppers with thin tender exceptionally sweet flesh
Harvest
Clip fruit with small clean scissors once firm and uniformly glossy red. Final colour may remain red rather than pure red, so also watch for the end of colour change. Wear gloves and avoid touching eyes or face. Taste a minute quantity before adjusting a recipe and clean utensils separately. Promptly refrigerate sound fruit, keep it away from children, and discard anything soft, mouldy, split, or abnormal-smelling. Saved seed is not guaranteed true to the cultivar.
Garden associations
What to plant with it.
Good companions
Eggplant, carrot, onion, peas, tomato
Avoid planting with
Bean, fennel
Very hot sauces, labelled dried blends, and tested preserving recipes
From the garden to inspiration.
Pale pineapple and Jimmy Nardello pepper salsa — Wear gloves. Chop 300 g pineapple, 100 g cucumber, 40 g onion, and lime juice. Add one very small pepper fragment first, mix, and wait several minutes before tasting a small portion. Increase only if needed. Season lightly and refrigerate until serving. Do not serve to children or sensitive people; refrigerate leftovers within two hours and discard any mixture left too long at room temperature.
Frequently asked questions
Everything toknow.
No. Jimmy Nardello is grown as a sweet pepper and valued for sweetness rather than capsaicin. Its long shape can resemble a hot pepper, but thin flesh becomes especially sweet when it ripens red and caramelizes quickly in a pan. It suits family meals, subject to individual preferences and allergies. Cross-pollination does not add heat to the current season’s fruit.
Its thin tender flesh cooks quickly, softens readily, and develops sweet caramelized notes without lengthy cooking. Harvest bright-red fruit for the richest character, slice it, and sauté briefly in a hot pan. It pairs well with onions, eggs, pasta, sandwiches, and grilled vegetables.
Yes. Use a 15–20 L container per plant with several drainage holes and rich free-draining mix. Place it in full sun in the warmest available position and stake branches carrying many fruit. Check moisture daily during hot weather, water deeply without standing water, and feed moderately. A pot also makes protection easier during cool late-season nights.
The supplier workbook places maturity around 75 days after transplanting. Green fruit is edible, but wait for uniform bright red to obtain the most developed sweetness. Fruit should be firm, smooth, and well formed. Clip the stem; regular harvest supports continued production. Discard anything soft, mouldy, deeply split, or abnormal-smelling.
