Can’t say enough about these. Early (41 days after transplant for me in Mississippi), productive, kinda citrusy, disease resistant. Manageable plants with no sign of blossom end rot or sunscald. If there is a downside, they are thin-walled so less meat. The positives outweigh this by a million though.
by TeeRusty15
6 Comments
Growing the yellow one for the first time this year!
That’s so exciting! My jimmy nardellos have a ton of big green fruit and I’m getting so impatient. Thanks for this lol, now I can be patient in peace
Greatest pepper ever! Put ‘em on steak subs
Try HOLY MOLE
All flavor hint of heat…really unique
Been growing these for at least 7 years. It’s definitely a tasty sweet pepper with a citrusy tone to the flavor. But it’s not disease resistant and it definitely can get sun scald and BER.
This is one I really want to grow. I had ordered seeds, but they vanished… or I misplaced them, but they were the only missing pepper variety from my seed collection. I went back to my trusty seed dealers but they were out and I trust Amazon seed sellers about as much as I’d trust Bernie Madoff with my money.
My favorite pepper plant. Probably the most productive of all the sweet Italian frying peppers I grow. I have not had any issues but I’m in a dry summer climate without disease or pest pressure.
The walls are thin like you said but that is an advantage for drying them. And they are so good if you dry them and make your own Jimmy Nardelo powder. I make a Jimmy Nardelo sauce with gnocchi or pasta by adding the hot pasta water to the powder in a saucepan with a little butter and basil, usually throw in some goat cheese or Parmesan too.