Sweet Pepper 'Jimmy Nardello'

I prefer the thin-walled frying peppers, like Jimmy Nardello, to all other peppers. The flavor is exceptional. They're sweet and delici...Read Moreous when fried or grilled. I've even served them stuffed... so good!

I hesitate to give this one a negative, but I really don't like this pepper. It's too thin-walled for me. But I really don't even know ...Read Morewhat a 'Frying Pepper' is. I want much more bulk. There is not enough flesh to roast these either. They were not particularly sweet - they are definitely not the sweetest pepper when compared to a well ripened pimento type. They do grow well here and I know lots of people who like them. They are very productive and early as well.

My favorite frying pepper to grow. I combine this with jalapeno peppers for my quesadillas. They are sweet when eaten fresh, but I end ...Read Moreup chasing the skin around in my mouth. That isn't an issue when lightly sauteed. And cooking brings out the sweet flavor even more.

Only have 6 plants in the garden this year, and if they don't give me enough for the freezer, I will grow 12 next year. Yeah, its that good.

I'll never not grow this pepper. It looks pretty and the taste is wonderful --mild and fresh when green, very sweet when red. It is the ...Read Moreclassic Italian frying pepper. Thin skin so it fries up fast. Had 16 plants in two earthboxes and 12 in the dirt this year. Earthbox plants were slightly more productive but needed support while the plants in the ground need minimal or no staking (see photo above). Had problems with mildew on nearby squash and zinnias as well as unidentified disease on tomato plants. Not a touch of mildew or any other disease on the Jimmy Nardello peppers.

As a bonus, it is OP and you can save the seeds.

This is my favorite non-hot pepper and the only one I grow now. The plant is disease-resistant, healthy, and productive. I have grown l...Read Moreots of other varieties which were very generous on making big plants but meager in their pepper production; this plant is the opposite. The peppers are very tasty and can be used for frying, grilling, drying, general cooking, salads, etc. They are better cooked than fresh but are still good both ways.

Also sold as 'Jimmy Nardello's Sweet Italian Frying Pepper'. Jimmy Nardello, who lived in Maugatuck Connecticut until his death in 1983. ...Read MoreHis family had been growing these peppers in that region since Jimmy's mother brought the seeds with her from Italy to the U.S. in 1887.

Great sweet flavor. Easy to grow. Best used for frying and fresh eating. This variety is way too narrow to be effectively used as a st...Read Moreuffing pepper.

An 80 day 8 X 1 inch green to red sweet pepper. Looks like a thick Cayenne but touted as the sweetest non-bell on the market.