Eggplant - Black Beauty (Solanum melongena) Organic Eggplants Open Pollinated Heirloom Vegetable
This variety is a standard open-pollinated Italian eggplant with high yields and no spines. It boasts big yields of large, glossy, delectable fruit that is a deep purple and so intense, it appears as black. Plants produce large bell-shaped fruits range from ½ to 1½ kg (1 to 3 lb) and have a slight signature ribbing. Eggplant contains vitamins (iron and magnesium) and fiber; it also produces an alkaloid that is not agreeable to digestion and, as such, eggplant should always be cooked, grilled or roasted before eaten.
- Full sun
- Soil should be warm, fertile and well draining.
- Note: a semi-tropical plant; cannot tolerate frost. After 3 to 5 months from sowing, the fruits will be ripe and can be harvested. From midsummer onward, drench with a liquid feed every two weeks.
- Single Plants: 1' 3 in (40cm) each way (minimum)
- Rows: 1' 1 in (35cm) with 1' 5in (45cm) row gap (minimum)
- Sow indoors 8 weeks before last spring frost, and sow seeds 1/4 in deep in moist soil. Harden off seedlings gradually before transplanting after all risk of frost has passed in late spring
- Transplant to larger pots if needed before that time.
- Spacing: 45cm between plants
- Keep soil moist but not soggy until seedlings are established.
- Stake plants to keep them from falling over when they become heavy with fruit. Mulch to keep soil lightly moist.
- Use pruning shears to cut fruits from the stem. Perfect fruits have shiny skins and only a few immature seeds inside.
- Use row covers to keep plants warm while protecting them from flea beetles. Remove covers when plants begin blooming so the starry purple flowers can be pollinated by bees.
- Seed Count: 25