Jimmy Nardello

Pepper

80d to harvest

Roast-worthy sweetness arrives in a long, tapered Jimmy Nardello pepper with a glossy, sunlit green that ripens to a warm, burnished red—its aroma is bright and inviting, like fresh garden air after a summer rain. The flesh is pleasantly thin-walled and tender, with a gentle crunch that turns silky when cooked, making these peppers ideal for sweet frying and pan-roasting. Grow Jimmy Nardello for abundant, flavorful fruit that shines in the skillet and brings a vivid, Italian-inspired flair to your harvest.

Crop Dates

Growing note: Frost-free Zone 13b supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

Crop Details

Trait	Value
Days to Maturity	80
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

What’s a common disease or pest for Capsicum annuum (Jimmy Nardello) and how do I manage it?

Watch for aphids and spider mites, which can appear during hot, dry spells and cause curled leaves and stippling. Spray the undersides of leaves with a strong jet of water first, then use insecticidal soap and repeat every 5–7 days until you see no new insects. If you notice leaf spotting or wilting, remove affected leaves and improve airflow around plants to reduce spread and moisture staying on foliage.

How often should I water Jimmy Nardello peppers during the main growing phase?

During the main growth and flowering period, keep soil consistently moist but not waterlogged—typically about 1–2 inches of water per week depending on heat and soil type. Water at the base early in the day, and wait until the top 1 inch of soil is slightly dry before watering again to prevent root stress. Mulch helps maintain even moisture, which supports steady flowering and reduces blossom drop.

How can I tell when Jimmy Nardello (Capsicum annuum) peppers are ready to harvest?

Harvest at full size when the peppers are long and slender, usually about 75–90 days from transplanting (around 80 days to maturity per your crop plan). For the best flavor, pick when they turn their mature color (commonly red) and have a firm, glossy skin; green peppers are edible but less sweet. If they snap off easily with light tugging and look uniform in size, they’re ready.