Eggplant Italian Trio - Renee's Garden
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Solanum melongena var.
Specialty Eggplants
Seeds are color coded with USDA food grade stain to distinguish varieties.
Undyed seed = Rosa Bianca eggplant
Green seed = Beatrice eggplant
Pink seed = Nadia eggplant
|
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 INDOORS
In early spring, start indoors about 2 months before outdoor night temperatures are reliably in the 50 (10°C) range. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist and warm and provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 70 to 75° (21-24°C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.
GROWING NOTES
Don’t transplant these heat-lovers outdoors until night temperatures stay securely above 55°F (13°C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots and mulch well. Fertilize plants regularly throughout the season.
HARVEST AND USE
Pick when fruits have sized up and are firm fleshed and glossy. Slice 1/2 inch 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.
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*Some Bonus Packs, Sprouting Seeds, Bulk packs, Sprinkle Bags, and Sprinkle Cans will only be available with Expedited Shipping due to larger packaging and weight.
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