Japanese White Egg 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.