Capsicum - Jimmy Nardello seeds

Capsicum - Jimmy Nardello - 10 Seeds

Don't be fooled by its fiery appearance - this capsicum packs an unexpected sweetness that will tantalise your taste buds. Flavourful and distinctly Italian in character, it's no surprise why these capsicums are a top choice for fried dishes. Not only are these plants perfect for making chili and salsa, but you can dry them out to create your own homemade paprika too! Furthermore, they grow amazingly well in any area of soil - the bushes will produce a huge crop no matter where you plant it. This particular variety is so revered that Slow Food organisation have classified it as 'The Ark of Taste'!

The Nardello family first brought this Italian heirloom to the United States in 1887, claiming it for their 11th child Jimmy who was particularly fond of gardening.

Sow & Care Instructions

Sow seeds indoors in seed flats - Start 8-10 weeks before the last frost date in your area, 5-6mm deep with soil temperatures 24-35 oC - you may need to use a bottom heat pad or electric propagator. Liquid fertilize seedlings every 7-10 days. Choose a well-drained sunny position and transplant 45cm apart when the danger of frost has passed and when soil is 20 degrees.

Harvest using a sharp instrument, pick first fruits when they reach usable size, this helps accelerate the growth of the other capsicums on the plant. Leave some on to mature, to colour and sweeten up.

Tips: Plant in fertile, well-composted soil, mulch and provide adequate water. It helps to use row cover early in the season giving the plants extra warmth, especially in the southern states including Sydney (applicable for Australia). Side dress when flowers begin to form. It is a great companion plant for basil. Warmth is essential for a good fruit set. Pick fruit regularly to prolong cropping.