Pepper Seeds - Sweet - Jimmy Nardello
Description
Old-world sweetness with a fry-pan pedigree. Jimmy Nardello is the beloved Italian-type frying pepper—zero heat (0 SHU)—that ripens to glossy, candy-red and tastes like sunshine when blistered in olive oil. Picked early it’s crisp and garden-sweet; fully red it develops a concentrated sugar and dried-fruit note that sets it apart from standard bells.
Plants are vigorous yet tidy, typically 20–28 inches tall with an open, branching habit that loads up early and often. Clusters of long, slender pods—usually 7–9 inches—hang in waves. Fruit are thin-walled and slightly curly/wrinkled, maturing from green to bright red with exceptional uniformity. The open canopy helps pods color evenly and reduces disease pressure.
In the kitchen, Jimmy Nardello is a star for quick frying and roasting—blister whole or cut into long strips, then finish with salt and vinegar or lemon. It grills beautifully, folds into panini and pastas, and makes a standout sweet paprika when dried and ground. Dice for pizzas and antipasti; the thin walls cook in seconds and hold a silky bite.
Selected by generations of seedkeepers for flavor first, Jimmy Nardello rewards steady moisture and full sun with continuous picking. Harvest green for volume or let pods finish red for peak sweetness. For drying, pick fully red, slice lengthwise, and hang or dehydrate until brittle—flavor intensifies without heat.
Original: $2.00
-70%$2.00
$0.60
Description
Description
Old-world sweetness with a fry-pan pedigree. Jimmy Nardello is the beloved Italian-type frying pepper—zero heat (0 SHU)—that ripens to glossy, candy-red and tastes like sunshine when blistered in olive oil. Picked early it’s crisp and garden-sweet; fully red it develops a concentrated sugar and dried-fruit note that sets it apart from standard bells.
Plants are vigorous yet tidy, typically 20–28 inches tall with an open, branching habit that loads up early and often. Clusters of long, slender pods—usually 7–9 inches—hang in waves. Fruit are thin-walled and slightly curly/wrinkled, maturing from green to bright red with exceptional uniformity. The open canopy helps pods color evenly and reduces disease pressure.
In the kitchen, Jimmy Nardello is a star for quick frying and roasting—blister whole or cut into long strips, then finish with salt and vinegar or lemon. It grills beautifully, folds into panini and pastas, and makes a standout sweet paprika when dried and ground. Dice for pizzas and antipasti; the thin walls cook in seconds and hold a silky bite.
Selected by generations of seedkeepers for flavor first, Jimmy Nardello rewards steady moisture and full sun with continuous picking. Harvest green for volume or let pods finish red for peak sweetness. For drying, pick fully red, slice lengthwise, and hang or dehydrate until brittle—flavor intensifies without heat.
