Italian Peppers - Jimmy Nardello

Starting Seedlings

In early spring, start indoors about 2 months before night temperatures stay above 50-55°F (10-13°C). Sow seeds ¼ inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 80-85°F (27-29°C). Provide a strong light source until seedlings are ready to plant outside. When 2 inches tall, transplant into individual 4-inch pots. Maintain at 70-75°F (21-24°C). Feed with half-strength fertilizer every week until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.

Growing Notes

Don’t transplant outdoors until nights are above 50°F (10°C). Prepare soil well with aged manure or compost and a granular, all-purpose vegetable fertilizer. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture.

Growing & Harvest

Peppers need full sun at least 6 hours per day. Fertilize weekly to establish vigorous plants that provide shade and protect fruit from sunburn. Stake or cage plants to keep fruit-laden branches from breaking.

Harvest when fruits are glossy and fully colored-up red by cutting, not pulling from plants. Eat fresh, roast or grill or try them Italian style, sautéed with tomatoes, olive oil, garlic and basil, accompanied by good hard cheese and crusty bread.