New! Easy to grow.
A wonder in the kitchen. Elongated shape and minimal seeds for quick cooking and rich flavor. Prolific yields of highly uniform, straight fruit with rich flavor. Suitable for both open-field and greehouse production. Popular in Turkey and the Middle East. Parthenocarpic. Spineless. Avg. 8–10" long. Green calyx. Avg. 121,900 seeds/lb. Packet: 25 seeds.
Solanum melongena, except where otherwise noted (S. gilo).
Eggplants require fertile, well-drained soil with a pH range of 6.2-6.8. Sow seed in flats indoors during early spring, or 6-8 weeks prior to planting outdoors. Sow 4 seeds/in., ¼" deep, and maintain soil temperature at 80-90°F (27-32°C) until emergence and 70°F (21°C) thereafter. Seed will not germinate in cool soil. After true leaves form, thin to 2-3" apart in flats or transplant into 2-3" pots or plug trays. To harden plants, reduce water and temperature to about 60°F (16°C) for about a week before planting out. Transplant outdoors late spring or early summer once the weather has thoroughly settled. Eggplants are tender, and cold weather may weaken them. Use row covers for a boost in performance and insect control. Remove when plants reach the covers or when blossoms first appear. Space transplants 18" apart in rows 30-36" apart, or 2 rows on plastic mulch, 18-24" between plants. It is important to be mindful of over-fertility. Too much nitrogen often results in large, bushy plants that produce only one small set of fruit.
Eggplants may be pruned and staked to keep the fruits straight.