This Italian heirloom variety was brought to America in 1887 by the Nardello family when they immigrated to Connecticut. Jimmy Nardello, one of 11 children, preserved his mother’s favorite strain of sweet frying pepper and, in 1983, his son James, donated seed to Seed Savers Exchange in Decorah, Iowa. Known for disease resistance and broad climate tolerance, it ripens from Kelly green to fire-engine red, and is delicious sliced and sautéed in olive oil, or used in chili or salsa.
Seeds sown indoors in March germinate in 10 days; transplant outdoors after last frost.
Approximately 35-40 seeds per pack.