Jimmy Nardello Pepper

Capsicum annuum

This Slow Food USA Ark of Taste choice variety is highly prolific and produces long (up to 10"), thin skinned, sweet, Italian frying peppers that are pretty tasty indeed. Eat them raw and/or sautéed. They make nice additions to summer salads as well and they're great in salsas. Sow them inside at the end of March for transplant outdoors the last week of May. Produces until frost. A long time favourite of many growers, ourselves included. 80 days to maturity.

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