A Sweet Italian frying pepper with a long history. Originally from Basilicata, a southern region of Italy, this pepper seed was brought to Connecticut in the late 1800s by the Nardello family and saved for years by their son Jimmy who passed the seed along in the early 1980s. Over 120 years later it has become a favorite of home gardeners and chefs for its rich, complex fruity flavor and history. Easy to grow, throwing out loads of peppers that turn bright red. Historically, they were also dried by threading them through the stems and hung up for use during the winter.
Germination: 10-14 days
Germination Temperature: Optimum soil temperatures 75-85 degrees F. Cooler soil temperatures increase germination time.
Seed Sowing Depth: ¼” deep
Starting Indoors: 8-10 weeks before last frost. Sow in flats/cells/pots. Provide 75-85 degrees F soil temperatures. Fertilize the seedlings every 7-10 days with a liquid or water soluble fertilizer (diluted to ¼ of suggested measurement). Transplant seedlings 18-20” apart after last frost.
How much does a packet plant: 20-25 foot single row
Harvest: Using a sharp instrument to cut the peppers from the plant. Pick the first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some on to mature, to color and sweeten up.
Tips: Pinch off early flowers or tiny fruit on any seedlings before placing them in the ground. Plant in fertile, well composted soil. It helps to use row cover early in the season giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.