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#1 |
Tomatovillian™
Join Date: Aug 2012
Location: Desert CA
Posts: 400
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I was looking around and I see a whole lot of offerings for Jimmy nardello sweet.
I'm seriously putting consideration into growing this next year, or maybe starting late and over wintering this pepper but is it worth the time, space and effort? |
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#2 |
Tomatovillian™
Join Date: Dec 2011
Location: Vermont
Posts: 1,001
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Yes!
There are more things in heaven and earth than are dreamt of in your philosophy.
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"Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers |
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#3 |
Tomatovillian™
Join Date: Jun 2010
Location: Cheektowaga, NY
Posts: 2,466
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Very productive, excellent frying pepper.
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#4 |
Tomatovillian™
Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,231
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Many people love it and would not be without it. Personally, I thought it was too skinny for me, and prefer a bit chubbier frying pepper. You won't know til you try it for yourself!
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Dee ************** |
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#5 |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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Anacongua is very good and huge!
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#6 |
Tomatovillian™
Join Date: Aug 2012
Location: Desert CA
Posts: 400
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Thanks for throwing that idea out there Tracydr. I'll have to look that up.
Actually I'll probably plant both and hope I can keep them over the winter. Gaston |
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#7 |
Tomatovillian™
Join Date: Feb 2010
Location: Portland, OR
Posts: 625
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Tracydr, is that perhaps just a "different" spelling of the Giant Aconcagua Pepper or an entirely different variety? I am trying the Aconcagua pepper this year for the first time.
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