Smooth, very attractive, Japanese type with fine flavor.
Smooth, very attractive, Japanese type with fine flavor. Delicious in stir-fry dishes. Slender fruits, 2" across, 8 to 10" long, are borne early on upright plants. Proven tops for performance, flavor and wide adaptability. The stunning eggplant is as easy to grow as peppers but thrives in hotter weather. Days to maturity is figured from the time you set plants in the garden. Add 6 to 8 weeks to raise transplants from seed. Space plants 2 to 3' apart.
Start eggplant seeds indoors in a warm, well-lighted area 8-10 weeks before last frost. Sow seeds in seed-starting formula in individual containers. Sow 1/4" deep, firm lightly and keep evenly moist. Place containers in a south facing window or under grow lights until seedlings emerge. Seedlings emerge in 10-21 days.
How to Grow
Before setting out in garden, "harden off" seedlings by accustoming to outdoor conditions by moving to a sheltered place outside for a week. Set plants 12" apart in rows 30" apart once the soil has thoroughly warmed. Provide eggplant plants with extra water during especially dry periods. Plant eggplants in a different location each year.
Pick regular-sized eggplants at 4-5" long, 60-70 days after transplanting into the garden. (Make sure the skin is still glossy; dull skin is a sign that the plants are overripe.) When cutting the fruit, leave 1" of stem attached. Use eggplants immediately after harvesting. Eggplant makes a great substitute for meat in many dishes.