Slim Jim (OP-70 days lavender, turning purple when peanut-sized good in pots) Ghostbuster (80 days white, slightly sweeter than purple types 6 to 7 inch oval). Recommended Varietiesĭusky (60 days to harvest, good size, early production)īlack Bell (68 days, round to oval, productive)Ĭlassic (76 days, elongated oval, high quality) Large, vigorous plants can yield as many as four to six fruits at the peak of the season. Even properly harvested fruits do not store well and should be eaten soon after they are harvested. Overmature fruits are spongy and seedy and may be bitter. When the fruits become dull or brown, they are too mature for culinary use and should be cut off and discarded. Leave the large (usually green) calyx attached to the fruit. Many eggplant varieties have small prickly thorns on the stem and calyx, so exercise caution or wear gloves when harvesting. Use a knife or pruning shears rather than breaking or twisting the stems. Harvest the fruits when they are 6 to 8 inches long and still glossy. Floating row covers can help with cool, early seasons as well as bar harmful insects from succulent young plants. Mulching with black plastic film can help warm the soil, especially in northern areas. If necessary, repot into larger containers to maintain vigor. It is better to hold the plants (but keep them growing) until the soil warms. They probably were planted while the soil was too cold.
I planted my eggplants early, but they did not grow very well.Ī. Small-fruited, exotic-colored and ornamental varieties can be grown in containers and used for decorations. Eggplant requires careful attention for a good harvest.
Eggplants are slightly larger plants than peppers and are spaced slightly farther apart. The culture of eggplant is similar to that of bell pepper, with transplants being set in the garden after all danger of frost is past. Eggplant is a cold-sensitive vegetable that requires a long warm season for best yields.