Jimmy Nardello - Page 2

Dutch · January 25, 2016

Quote:

Originally Posted by MendozaMark

Who is Jimmy Nardello?
The Story of the Jimmy Nardello Pepper

BY KURT MICHAEL FRIESE

http://www.iowasource.com/food/cooks_0807.html

Thank you Mark!!!
An excellent read!
Thanks again!
Dutch

Worth1 · January 25, 2016

I read the history yesterday it was pretty cool.

Worth

Yak54 · February 14, 2016

This is one of my favorite peppers, along with a couple other sweet Italian frying types. Marconi, Tolli's Sweet Italian & Chervena Chuska. Grow them every year and they all have done very well for me most years.

Uncle Doss · February 15, 2016

I had never heard of them before this year. I ordered a small lot of seeds and started 18 of them.
We will see how they do

Father'sDaughter · February 15, 2016

I've had seeds for them for a few years, but for some reason I haven't grown it yet.

I have grown Marconi in the past but they didn't produce much. I grow D'Appendere peppers every year, but not for fresh eating--I wait until they get red and develop some heat then make paprika from them.

This year I'm giving Melrose Peppers a try as a fresh eating/frying pepper. Reportedly they are prolific and earlier. If they don't do well then Jimmy will get his chance.

Oh, and speaking of names, after reading the story I'm left wondering if Jimmy really was "Jimmy," or was he Giacomo and just went by "Jimmy?"

Zeedman · February 15, 2016

Quote:

Originally Posted by Father'sDaughter

This year I'm giving Melrose Peppers a try as a fresh eating/frying pepper. Reportedly they are prolific and earlier. If they don't do well then Jimmy will get his chance.

You will probably be quite happy with Melrose. I grew it last year, and was really impressed by it... very early, sweet, and highly productive. I gave away 2 buckets full from 8 plants. It made my 'keeper' list.

Gerardo · February 15, 2016

Two enthusiastic thumbs up for Nardello.

guruofgardens · February 18, 2016

I love Jimmy Nardello and will be growing a dozen or so. Also will be planting new-to-me:

Tshololo (Capsicum chinense)
Another very rare variety from Brazil. Look it up on the web and you may never find it. The peppers ripen from green to an orange red. Heat is lower than a habanero and flavor like habaneros is fruity. The peppers can get over 4 inches in length and are finger thick width. The Tshololo chile plant can grow over 4 feet and will give you tons of peppers.

Mako Akokastrade
The flavor is initially quite sweet, but with a prickly burn and very strong C.chinense flavor. There is also a little fruitiness and the overall sensation is one of freshness. The aftertaste has undertones of fresh ginger.

poeticchampion · April 15, 2016

I've grown these for several years (along with Corno de Toro and Marconi). i start my own plants. Each plant produces a good amount of peppers with great flavor.

I like to fry them slowly with garlic in olive oil, then put them on sandwich with fresh goat cheese. Nommy!

Kazedwards · April 15, 2016

I was very hesitant to try Jimmy Nardello because of all the glorious reviews. I guess I just didn't want to jump on the band wagon. Last year I grew it and man did it live up to the hype. It produces like crazy and the peppers are huge. My favorite for sure now. One pepper last year was almost a foot long.

-Zach

Cole_Robbie · April 15, 2016

Thanks for the link.

I'm going to grow out some saved seeds from Johnny's Lunch Box F1 peppers. From what I understand from reading old gardenweb threads, one of the peppers that the F2 generation produces looks to be Jimmy Nardello.

Yak54 · April 15, 2016

Quote:

Originally Posted by poeticchampion

I've grown these for several years (along with Corno de Toro and Marconi). i start my own plants. Each plant produces a good amount of peppers with great flavor.

I like to fry them slowly with garlic in olive oil, then put them on sandwich with fresh goat cheese. Nommy!

My Jimmy Nardello seeds are just starting to germinate and they are poking their heads up out of the starter mix. I don't put them out in the garden till about the 10th of June, depending on what the night time temps are.

bower · April 16, 2016

I got lucky with my old Jimmy N seeds this year, so many germinated!

This was the only pepper that even produced green ones last year in my outdoor oops bad summer pepper experiment.
Besides being early and productive - and great taste - they are truly the toughest for cool weather.

luigiwu · April 16, 2016

Um, Zach, what is your original source for your Nardello seeds, coz mine do not grow that big!!! I need some!

Quote:

Originally Posted by Kazedwards

Kazedwards · April 17, 2016

Quote:

Originally Posted by luigiwu

Um, Zach, what is your original source for your Nardello seeds, coz mine do not grow that big!!! I need some!

They were from a swap. It was only one pepper on one (out of 3) plant that got that big. The rest were 6-8 inches. So far none of the last few seeds from the swap have germinated so I plan on getting fresh seeds.

February 15, 2016	#19
Uncle Doss Tomatovillian™ Join Date: Feb 2016 Location: zone 5b/6a Posts: 134	I had never heard of them before this year. I ordered a small lot of seeds and started 18 of them. We will see how they do __________________ Anything in life worth doing is worth over-doing. Moderation is for cowards.

April 15, 2016	#24
poeticchampion Tomatovillian™ Join Date: Mar 2009 Location: Westerville, Ohio Posts: 14	I've grown these for several years (along with Corno de Toro and Marconi). i start my own plants. Each plant produces a good amount of peppers with great flavor. I like to fry them slowly with garlic in olive oil, then put them on sandwich with fresh goat cheese. Nommy! __________________ 'Imagination is more important than knowledge." -A.E.

April 15, 2016	#25
Kazedwards Tomatovillian™ Join Date: Oct 2015 Location: Kansas City, MO Posts: 368	I was very hesitant to try Jimmy Nardello because of all the glorious reviews. I guess I just didn't want to jump on the band wagon. Last year I grew it and man did it live up to the hype. It produces like crazy and the peppers are huge. My favorite for sure now. One pepper last year was almost a foot long. -Zach __________________ -Zach

January 25, 2016	#17
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I read the history yesterday it was pretty cool. Worth

February 14, 2016	#18
Yak54 Tomatovillian™ Join Date: May 2009 Location: Madison, OH, zone 6 Posts: 458	This is one of my favorite peppers, along with a couple other sweet Italian frying types. Marconi, Tolli's Sweet Italian & Chervena Chuska. Grow them every year and they all have done very well for me most years.

February 15, 2016	#20
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,917	I've had seeds for them for a few years, but for some reason I haven't grown it yet. I have grown Marconi in the past but they didn't produce much. I grow D'Appendere peppers every year, but not for fresh eating--I wait until they get red and develop some heat then make paprika from them. This year I'm giving Melrose Peppers a try as a fresh eating/frying pepper. Reportedly they are prolific and earlier. If they don't do well then Jimmy will get his chance. Oh, and speaking of names, after reading the story I'm left wondering if Jimmy really was "Jimmy," or was he Giacomo and just went by "Jimmy?"

February 15, 2016	#22
Gerardo Tomatovillian™ Join Date: Feb 2015 Location: San Diego-Tijuana Posts: 2,594	Two enthusiastic thumbs up for Nardello.

February 18, 2016	#23
guruofgardens Tomatovillian™ Join Date: May 2008 Location: zone 5 Colorado Posts: 942	I love Jimmy Nardello and will be growing a dozen or so. Also will be planting new-to-me: Tshololo (Capsicum chinense) Another very rare variety from Brazil. Look it up on the web and you may never find it. The peppers ripen from green to an orange red. Heat is lower than a habanero and flavor like habaneros is fruity. The peppers can get over 4 inches in length and are finger thick width. The Tshololo chile plant can grow over 4 feet and will give you tons of peppers. Mako Akokastrade The flavor is initially quite sweet, but with a prickly burn and very strong C.chinense flavor. There is also a little fruitiness and the overall sensation is one of freshness. The aftertaste has undertones of fresh ginger.

April 15, 2016	#26
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	Thanks for the link. I'm going to grow out some saved seeds from Johnny's Lunch Box F1 peppers. From what I understand from reading old gardenweb threads, one of the peppers that the F2 generation produces looks to be Jimmy Nardello.

April 16, 2016	#28
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,793	I got lucky with my old Jimmy N seeds this year, so many germinated! This was the only pepper that even produced green ones last year in my outdoor oops bad summer pepper experiment. Besides being early and productive - and great taste - they are truly the toughest for cool weather.