Plant Type: Annual
Scientific Name: Solanum melongena var. esculentum
Light: Full sun
Soil Type: Well drained loam
Soil Temperature: 70°
ph Range: 6.0 – 6.8
Watering: Never allow to dry
Plant (Payson): May 15
Planting Method: Seed or transplant
Germination (days): 8 – 10
Transplanting: when soil and air temperatures are warm
Maturity (days): 85 – 150
Common Pests: Flea beetles, tomato hornworm, red spider mites, striped Colorado potato beetle
Common Diseases: Verticillium wilt, fusarium wilt, fruitrot, tobacco mosaic

Add ample compost and rotted manure to the planting bed and till in
to produce a loose, rich planting medium.

Transplanting

Eggplant can be purchased at nursery centers and is ready to go into the garden when soil and air temperatures are 70° F or more. Place seedlings 18-24 inches apart. Water with alfalfa tea if available, or manure tea.

Seeds

Seeds should be planted indoors 6-8 weeks before the expected last frost date. Do not place outdoors until all danger of frost is past. Soak seeds overnight, then sow ¼ inch deep in fine seed starting mix. They have to have a soil temp between 80°-90° F to germinate. Keep transplanting into bigger containers as needed until the outdoor soil and air temps are 70° F or above.

MULCHING

Eggplant likes it hot. Black plastic mulch is recommended for early season planting to keep soil warm.

WATERING

Keep the soil evenly moist. Don’t allow it to dry out.

FERTILIZING

When planting place a bit of Glenn’s elixir in the planting hole and water in with alfalfa tea or manure tea. When blooms begin and monthly, fertilize with alfalfa tea or a side dressing of Glenn’s Magic.

The black plastic should discourage weed growth. If some weeds do sprout, remove them right away.

Verticillium wilt, fusarium wilt, tobacco mosaic, anthracnose, fruit rot

BUGS

Flea beetles, striped Colorado potato beetle, tomato hornworms, spider mites

Eggplants turn shiny when ready to pick. Check for ripeness by pressing the skin. If it springs back, the fruit is not ready. Young fruit is best as it has smaller seeds and firmer flesh.

PRESERVING/STORING

Eggplant will keep for about 2 weeks in the refrigerator. It is great when peeled, sliced, dipped in egg batter and sautéed in olive oil. Drying or freezing slices work also.