Eggplant

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Solanum melongena

A lovely Sicilian variety with light pink fruit streaked with white and violet.

Plump, rounded fruits have mild, creamy taste adored by chefs; no bitterness and few seeds. Does best in areas with warm nights and can be lower-yielding in extreme northern areas.

Eggplant (Solanum melongena) is a warm season tender annual in the Solanaceae family which includes peppers, tomatoes, tomatillos, potatoes and ground cherries. Eggplant types include the familiar Italian type and the long and slender Asian type with a thinner skin that doesn’t need to be peeled. Colors range from deep purple to blushing lavender to stripes of orange and green.

Deep well drained sandy loam with pH 6.5-6.8 is best. Eggplants are heavy feeders. Plants are sensitive to nitrogen; if over fertilized, they will grow excessive foliage and produce less fruit. Use a high phosphorous starter.

Harvest eggplants when skin is glossy and thumbprint will not leave an impression, if seeds are brown fruit is over-ripe. Regular harvest increases production of fruit.

Store at 50-55ºF and 90% relative humidity. Will keep quality for up to one week. 

White mold (Sclerotina sclerotiorum) is a fungal disease which produces water-soaked lesions on the fruit and causes rotting of stem.  Entire branches of the plant will wilt and then die. White mold is typically found in areas of poor drainage. Prevention includes increasing plant spacing to promote good air flow and improving the soil’s capacity to absorb water through raised beds or building organic matter over time.

Grown using organic heirloom open pollinated seed, no sprays, no chemicals in organic nutrient rich soil with gypsum, volcanic rock, minerals and compost in trays. No blood and bone no fish.