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EGGPLANT
ENVIRONMENTAL PREFERENCES
| Light: |
Sunny. |
| Soil: |
Well-drained, high organic matter |
| Fertility: |
Rich. |
| pH: |
6.0 to 7.0 |
| Temp: |
Warm (70 to 85° F). |
| Moisture: |
Average. |
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CULTURE
| Planting: |
Transplant after danger of frost, when soil
is thoroughly warm. Start seeds indoors 6 to 8 weeks prior to
this date. |
| Spacing: |
18 to 24 inches by 30 to 36 inches. |
| Hardiness: |
Very tender annual. |
| Fertilizer Needs: |
Heavy feeder using 3 tablespoons of ammonium
nitrate 33-0-0 per 10-foot row. |
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CULTURAL PRACTICES
The standard eggplant produces egg shaped glossy purple black
fruit 6-9" long. The long, slender, Japanese eggplant has a
thinner skin and more delicate flavor. Both standard and miniature
eggplants can be grown successfully in containers; but standards
yield a better crop. White, ornamental varieties are available and
edible but are of poor eating quality. |
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Warm to hot weather throughout the season is necessary
for good production. Seeds germinate quickly at 70- 90° F;
and plants should be grown for 8-9 weeks before setting them out.
Cold temperatures will stop plant and root growth reducing plant
vigor and yields. Using hot caps or cloches protects plants from
cold conditions. |
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Though eggplants do well in hot weather; they must have
well drained soil and do not thrive in very humid areas. When
plants are about 6" high, nip back the growing tip to
encourage branching. Pick fruits when immature, about 2/3 maximum
size. Mature fruit should not be left on the plant as this will
reduce overall productivity. |
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Because of the eggplant's susceptibility to
verticillium wilt, rotate plantings with other crops on the same
garden soil. |
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COMMON PROBLEMS
| Diseases: |
Verticillium wilt. |
| Insects: |
Flea beetles, aphids, lace bugs, red spider
mites. |
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HARVESTING AND STORAGE
| Days to Maturity: |
100 to 150 days from seed; 70 to 85 days
from transplants. |
| Harvest: |
Fruit should be large, shiny, and uniformly
deep purple in color. When the side of the fruit is pressed
slightly with the thumb nail and an indentation remains, the
fruit is ripe. Long, slender, Japanese eggplant may be ready
to harvest from finger or hotdog size. When fruit is dull in
color and has brown seeds, it is too ripe and should be
discarded. |
| Approximate yields: |
20 pounds per 10-foot row. |
| Amount to Raise: |
12 pounds per person. |
| Storage: |
Cool (45 to 50° F), moist (90% relative
humidity) conditions for 1 week. |
| Preservation: |
Freeze, pickle. |
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