This is the famous frying pepper of Naples, Italy. This Napolitan heirloom variety produces small, 4″-5″ inch long tapered Peppers are thin skinned and ideal for frying, often used green, but can be ripened to a deep delicious Red. The plants are very productive, so you will get plenty of delicious fruit all summer.
Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.
Grown in Tennessee.
Planting Guide included. Ships in padded envelope.
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