أميزنغ سيدز

أميزنغ سيدز - فلفل جيمي نارديللو كايين حلقة النار

The uncanny sweet, fruity flavor makes these peppers tempting and delightful eaten straight off the plant, but traditional Italian cuisine typically uses them for frying. The long 8”-10” slender fruits begin green and ripen to red. A super productive, disease-resistant and low-growing 20”-24" plant. Produces loads of peppers all season long. Giuseppe Nardello brought this heirloom from Italy to the states, where it was introduced in 1887. This variety has been grown and cherished for generations.  Capsicum annuum (80 days) Heirloom - Open Pollinated - Organic Heat Level: Sweet    Scoville: None ~ Packet contains 10 seeds.  In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5 gallon containers.