Eggplant
Planting, Growing, and Harvesting
Give them room to grow by placing at least 2-3 ft between each plant
Eggplant does not like standing water, but do need to be watered deeply weekly
Add mulch will help keep the soil cool and conserve water
Growing Eggplants
Planting, Growing, and Harvesting Eggplants
Planting, Growing, and Harvesting Eggplants
Eggplants—also
known as aubergine—are warm-weather vegetables that are harvested in
mid- to late summer. See how to plant, grow, harvest, and cook these
lovely deep purple crops—one of our favorite grilling vegetables!
Eggplants are actually perennials though they are treated by most
gardeners as annuals. Given their tropical and subtropical heritage,
eggplants do require relatively high temperatures, similar to tomatoes and peppers
(which are also in the nightshade family of vegetables). Like tomatoes,
eggplants grow hanging from the vines of a plant that grows several
feet in height.Because they need warm soil, eggplants are usually purchased as transplants (or, started indoors about two months in advance). Raised beds enriched with composted manure are an ideal growing place for eggplants because the soil warms more quickly. Eggplants are also great for containers and make lovely ornamental borders.
Though eggplants are usually a beautiful dark purple color, their color can vary, and so can the size and shape—from small- to large-fruited. Explore eggplants!
Planting
- Start plants indoors in flats or peat pots 2 months before the soil warms up or buy nursery transplants just before planting.
- Plant outdoors in a very sunny spot with well-draining, fertile soil (with a pH from 6.3 to 6.8).
- Mix 1 inch or so of well-rotted manure or a general fertilizer such as 5-10-5 throughout the planting bed about a week before planting. (Apply 2 to 3 pounds per 100 square feet.)
- Use a covering of black plastic mulch to warm heavy clay soils before setting out transplants.
- If transplanting, set 3- to 4-inch tall seedlings 24 to 30 inches apart in well-prepared beds.
- Mix 1 tablespoon of 5-10-5 or a shovelful of rotted manure or good compost with the soil in the bottom of each planting hole and cover with more soil.
- If you’re growing eggplant in pots, use a dark-colored container. Each plant needs five-gallon (or, larger) pots and should be placed in full sun and outdoors so it can be pollinated. Use a premium potting mix to avoid disease.
- Stake the plants right away (just an inch or two from the plant) to provide support as they climb and to avoid disturbing the soil later.
- If you live in a cold climate, consider using row covers to keep the eggplants warm and sheltered. Open the ends of the row covers on warm days so that the bees may pollinate.
- After planting, water well. Add a layer of mulch to retain moisture and suppress weeds.
Problems Growing Eggplant
Flea Beetles are by far the worst pest for eggplant. They can destroy and kill a small plant in a matter of days if you aren’t careful. Starting with larger, healthy plants can go a long way on combating these bugs, but even then they may still struggle. I keep a good dusting of Food Grade Diatomaceous Earth on all of my eggplant for the first few weeks- reapplying after rain or watering. This is very effective in killing the flea beetles until your eggplant has grown large enough and strong enough to fend for itself.
Spray the mixture on the foliage of garden plants that are susceptible to these pests. Dusting your plants with plain talcum powder repels flea beetles on tomatoes, potatoes, peppers, and other plants. Use white sticky traps to capture flea beetles as they jump.
Harvesting and Using Your Eggplant
If you’ve never grown eggplant before, you may be wondering how to tell if your eggplant is ready for harvest.Eggplant should be picked when it is still on the small size, when the skin takes on a high shine. Like zucchini, you want to pick eggplant when they are immature. This lends to a better flavor and smoother flesh.
Picking often will also encourage more growth and a more abundant harvest for you. When you cut open an eggplant, it should have a soft inside with very small, soft seeds. If the inside is on the tougher side or the seeds have begun to harden, your eggplant is past it’s prime and will most likely have a more bitter taste.
HUMMMMM time to eat - The joy of a small garden :)
Ingredients:
1 large Egg Plant
Salt & pepper to taste
2 tablespoons of fresh lemon juice
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
- Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
- Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
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