The critical period for moisture is during fruit set and fruit development.Consistent watering is best, and a soaker hose or drip system at ground level is ideal. Water well to moisten the soil to a depth of at least 6 inches so the soil is moist but never soggy.Open the ends of the row covers on warm days so that bees may pollinate the eggplants’ flowers. If you live in a cold climate, consider using row covers to keep the young eggplants warm and sheltered.After planting, water well. Add a layer of mulch to retain moisture and suppress weeds.Eggplant will fall over when laden with fruit. Immediately after planting (in ground or pot), set 24-inch-high stakes 1 to 2 inches from each plant or use cages to provide support and avoid disturbing the soil or roots later.After the risk of the last spring frost has passed and daytime temperatures are 70° to 75☏ (60° to 65☏ at night), set seedlings in holes 24 to 30 inches apart in rows 3 feet apart. Use a covering of black plastic mulch to warm soils before setting out transplants if soil temperatures aren’t yet high enough.Start seeds indoors, sowing them ¼ of an inch deep in flats or peat pots.Do not purchase tall, spindly plants or young plants that already have blossoms (ideally, young plants should spend energy becoming established before they begin flowering). If purchasing transplants: Buy high-quality specimens.Do not plant eggplant transplants into the garden until well after the last threat of frost.Alternatively, buy 6- to 8-week-old nursery transplants just before planting. Seeds germinate quickly at temperatures between 70° to 90☏ (21° to 32☌). Start seeds indoors in flats or peat pots 6 to 8 weeks prior to the last spring frost date.Put one plant per 5-gallon (or larger) pot in full sun and outdoors so it can be pollinated. Use a premium potting mix to avoid disease. Raised beds, which warm more quickly than ground soil, are also ideal for growing eggplant. If you’re growing eggplant in pots, use a dark-colored container that will absorb more sunlight. (Apply 2 to 3 pounds per 100 square feet. Or, apply 1¼ pounds of 5-10-5 per 10 feet of row when the row spacing is 4 feet.) Soil pH should be between 5.8 and 6.5 for best growth. To improve soil fertility, mix 1 inch of well-rotted manure, compost, or a general fertilizer such as 5-10-5 throughout the planting bed about a week before planting. Plant eggplant in a location that gets full sun-at least 6 to 8 hours of direct sunlight per day-for the best results.Įggplant grows best in a well-drained sandy loam or loam soil that is fairly high in organic matter. Their size and shape vary as well, ranging from the large, gourd-shaped eggplants you’ll commonly find in stores to the more exotic slender Japanese eggplant. Though eggplant fruits are usually a beautiful dark purple color, they can also be white, pink, green, black, or variegated purple-white. In fact, there are quite a few ornamental eggplant varieties available today, whose inedible fruit have attractive variegated patterns. Eggplants are also great for containers and make lovely ornamental borders. Raised beds enriched with composted manure are an ideal growing place for eggplants because the soil warms more quickly. Like tomatoes and peppers, eggplants develop and hang from the branches of a plant that can grow several feet in height.īecause they need warm soil, eggplants are usually purchased as 6- to 8-week-old transplants (or started indoors about two months in advance) to get a head start. EGgplant grow fastest when temperatures are between 70° and 85☏ (21° and 30☌)-and very slowly during cooler weather. ![]() Also called aubergine and brinjal in some countries, eggplants have a tropical and subtropical heritage, so they do require relatively high temperatures, similar to tomatoes and peppers (which, like eggplants, are in the Nightshade family). See more about growing eggplant-one of our favorites on the grill! About EggplantsĮggplants (Solanum melongena) are warm-season vegetables are treated by most North American gardeners as annuals. ![]() The one trick with eggplant is to harvest at the right time-when young-or it will get bitter. When cooked, it becomes extremely tender and absorbs flavors around it. Eggplant is a dark, glossy purple vegetable packed with nutrition.
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