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Mitoyo Japanese Eggplant

Quick Facts:

  • Introduced in 1902 by W. Atlee Burpee
  • The standard garden eggplant in the US
  • Sturdy, medium-sized plants
  • Fruit average 4-6", weight up to 2lb each
  • 80 days to harvest

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Quantity: Packet (25 Seeds)

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We ship to all areas of North America including the United States, its territories and outlying islands, and Canada. International orders may incur an additional charge to cover the handling of customs paperwork. Returns are accepted within 30 days of receipt. Full warranty information can be found here.

Mitoyo Japanese Eggplant

More about Mitoyo

Solanum melongena

Mitoyo is an heirloom variety of eggplant originating from Japan, where it is quite popular in Mitoyo and Kanonji, small cities located on the west coast of Shikoku Island.  Strong plants produce good yields of dark purple, nearly black, eggplants with sweet, white flesh.  Often boasted as one of the best-tasting eggplants around, Mitoyo features a smooth, sweet flavor that is has virtually no bitterness when picked at peak maturity.  It can be eaten raw, steamed, baked, roasted or pickled as is common in its native Japan.  Matures approximately 85 days after transplant.  Each packet contains a minimum of 25 seeds.

Solanum melongena

Mitoyo is an heirloom variety of eggplant originating from Japan, where it is quite popular in Mitoyo and Kanonji, small cities located on the west coast of Shikoku Island.  Strong plants produce good yields of dark purple, nearly black, eggplants with sweet, white flesh.  Often boasted as one of the best-tasting eggplants around, Mitoyo features a smooth, sweet flavor that is has virtually no bitterness when picked at peak maturity.  It can be eaten raw, ... read more

read less

Solanum melongena

Mitoyo is an heirloom variety of eggplant originating from Japan, where it is quite popular in Mitoyo and Kanonji, small cities located on the west coast of Shikoku Island.  Strong plants produce good yields of dark purple, nearly black, eggplants with sweet, white flesh.  Often boasted as one of the best-tasting eggplants around, Mitoyo features a smooth, sweet flavor that is has virtually no bitterness when picked at peak maturity.  It can be eaten raw, steamed, baked, roasted or pickled as is common in its native Japan.  Matures approximately 85 days after transplant.  Each packet contains a minimum of 25 seeds.

Bucket of heirloom beans
Bucket of heirloom beans

How to Grow Eggplant

Eggplants require well-draining, nutrient-rich soil with a pH level of 5.5-6.5. They need full sun exposure for at least 6 hours per day, although some shade during the hottest part of the day can be beneficial.

Sow seeds indoors 8-10 weeks before the last frost.  Plant seeds 1/4" deep in pre-moistened sterile seed starting media. Germination will be improved by using a growers heat mat.  Transplant outdoors once soil temps have reached 60 degrees.  Space transplants 18-24” apart in rows 36” apart.  Harvest fruit while skin is still glossy and tender.

Transplant hardened-off seedlings outdoors once the soil temperature reaches at least 60°F. Dig a hole twice the size of the root ball and add a handful of fertilizer to the bottom. Carefully remove the eggplant seedling from its container, being careful not to disturb the roots. Place the seedling in the hole and backfill with soil, firming it gently around the stem. Water thoroughly and keep the soil evenly moist until the plant becomes established.

Insect Pests

Eggplants can be affected by several insect pests, including aphids, flea beetles, spider mites, and cutworms. Most of these pests can be controlled using organic insecticides, such as neem oil or insecticidal soap. Practicing consistent crop rotation and good garden hygiene, such as removing crop debris and weeds, can also aid in controlling populations.

Diseases & Other Problems

Although not common, eggplants are susceptible to several diseases, including verticillium wilt, fusarium wilt, bacterial wilt, and phytophthora blight, which are caused by soil-borne fungi and bacteria. Other problems include blossom-end rot, which is caused by calcium deficiency and uneven watering, and sunscald, which occurs when the fruit is exposed to direct sunlight for an extended period. To prevent these problems, plant disease-resistant varieties, rotate crops, maintain proper soil pH and moisture levels, and provide shade for the fruit. Additionally, ensure consistent watering and soil fertility to prevent nutrient deficiencies that can lead to blossom-end rot.

Eggplants can be harvested when the fruit is fully colored and the skin is glossy. Using a sharp knife or pruning shears, cut the stem 1-2 inches above the fruit. Avoid pulling or twisting the fruit, which can damage the plant. After harvesting, gently rinse the fruit in cool water and dry it thoroughly. Eggplants can be stored in the refrigerator for up to 5 days. To store for longer periods, slice the eggplant and blanch it in boiling water for 3-4 minutes, then drain and cool before freezing.

CONSIDERATIONS:

Eggplants are self-pollinating plants that do not generally need isolation; however isolation may be necessary depending on the number of varieties being grown and the number of pollinators present. Caging plants with netting can prevent cross-pollination from occurring.

HARVESTING SEED:

Allow fruit to fully ripen before harvesting. Once the skins are dull and/or have begun to change to a yellowish color (or bright red for Brazilian or African types), cut the fruit from the plant. An after-harvest ripening period of 7-10 days can improve germination. Scoop out the seeds and pulp and crush in a food processor fitted with a plastic blade. Add water to allow the pulp and non-viable seeds to float to the top. Pour off. Repeat until the water runs clean. Pour the remaining seeds onto a coffee filter, strain off any excess water and allow to dry in a warm, well-ventilated area.

SEED LONGETIVITY:

Eggplant seeds will maintain 50% germination for up to 7 years when stored under ideal conditions.

Child planting a seedling

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