Organic Eggplant Asian Mix – Renee’s Garden
Solanum melongena
Heirloom Eggplants
Our blend of 3 early-bearing varieties with heavy clusters of purple, green or white fruits shaped like chubby fat fingers. Flavor is truly luscious, with mild and nutty-tasting flesh.
Equal Parts:Â Purple, Green and White Fingers
|
Sow Seeds Indoors |
Days to Germinate |
Transplant Outdoors |
Location |
Mature Height |
Transplant to Harvest |
|---|---|---|---|---|---|
|
February – March |
10 – 21 days |
April – June |
Full sun |
2 – 2½ feet |
Approx. 80 days |
Best To Start IndoorsÂ
In early spring, start indoors about 2 months before outdoor night temperatures are reliably in the 50-55F (10-13C) range. Sow seeds 1/4 in. deep and 1 in. apart in a container of seed starting mix. Keep moist and warm 80-85F (27-30C) and provide a strong light source until ready to plant outside. When seedlings are 2 in. tall, transplant into deeper individual containers. Maintain at 70-75F (21-24C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 ft. apart into rich soil in full sun.
Growing NotesÂ
Don’t transplant these heat-lovers outdoors until nights stay securely above 55F (13C). Prepare soil with aged manure or compost. Plant only robust seedlings with well-developed roots and mulch well. Fertilize plants regularly, at least monthly, throughout the season.
Harvest and Use:Â
Pick when fruits have sized up and are firm fleshed and glossy. Slice 1/2 in. thick, brush with olive oil and broil until tender. Then layer with a rich tomato sauce, fresh herbs and several cheeses to make Eggplant Parmesan. Bake whole in a hot oven, then scoop out flesh and mash with garlic, olive oil, lemon juice and chopped parsley for a savory dip to serve on toasted pita bread.Â
