This Italian heirloom variety was brought to America in 1887 by the Nardello family when they immigrated to Connecticut. Jimmy Nardello preserved his mother's favorite strain of sweet frying pepper and, in 1983, his son James donated seed to Seed Savers Exchange. Known for disease resistance and broad climate tolerance, it ripens to fire-engine red, and is delicious fresh, sautéed, or roasted.
Sow seeds indoors 8-10 weeks before last frost date, transplant to 3" pots once they have several true leaves, then transplant outdoors 2-4 weeks after last frost. Pepper plants prefer warm soils for germination and growth. Approximately 35-40 seeds per packet.
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