Latin Name: Solanum melongena, Solanum aethiopicum
Plant family: Solanaceae
Place of Origin: north-east India; south-west China; this means –
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- long, sunny warm days, temperatures above 20°C
- plenty of consistent moisture
- rich, fertile, well-drained soil
Plant Category at PSW: vegetable
General Description:
Eggplants are a warm-season fruit usually eaten cooked as a vegetable.
Growing Needs:
- well-drained, rich, fertile soil which is consistently moist
- plenty of air around the plant to allow for good airflow and limit the chance of fungal diseases; particularly later in the season when humidity is higher and the plant is losing vigour.
Tips for growing:
- eggplants are heavy feeders; apply a liquid, organic feed every two weeks
- where possible, avoid overhead watering (rain is, of course, unavoidable)
- when the bush has reached its full height, remove leaves that are closer than 30cm to the soil to avoid soil-borne diseases splashing on to the plant
- space plants further apart than suggested if humidity is very high in your microclimate
- Although eggplants are perennial, they are usually grown as annuals in western Sydney.
- Eggplants can, sometimes, survive winter if they are protected from frost and kept in a warm environment such as:
- a cold-frame or greenhouse
- in a sheltered position in front of a north-facing wall
- on a sunny, north-facing balcony or veranda
- It may be possible to bring them inside but they will not survive with inconsistent temperatures, such as those heated during the day and/or evening, then allowed to drop to the cold temperatures of winter nights.
Seed Saving:
- Allow at least one of the fruits to stay on the bush until it becomes soft, beyond the point of eating, almost to point of rotting. This fruit may need protection from birds.
- Collect the soft fruit, cut it open and remove the seeds and flesh. Place in a jar with a tight-fitting lid, cover with water, and shake vigorously.
- Allow the seed to ferment 24-48 hours.
- Drain through a sieve.
- Most of the flesh should have separated from the seed. If not, wash in cold water until the seed is clean.
- Spread the seeds to dry on a cotton cloth, such as unbleached calico, or paper towel.
- Place in a dry, cool, airy spot out of direct sunlight. Keep an eye on them to ensure that the seed is not becoming mouldy.
- When the seed is completely dry, that is, you cannot dent it with a fingernail, store and label.