Long Purple Eggplant
Heirloom

Eggplant (nasu) is the king of summer vegetables in Japan. This long, slender purple variety is both attractive and flavorsome. Homegrown eggplant is far superior to the store bought item; they are outstanding when harvested at their tender, succulent peak. A widely used international food, there are countless recipes from Italy to China to Russia and beyond.

When to sow outside: 2 to 4 weeks after average last frost and when soil temperatures are warm, and when outside nighttime temperatures are at least
55° F.

When to start inside: RECOMMENDED. 8 to 12 weeks before average last frost. Transplant seedlings outside 1 to 2 weeks after last frost.

Harvesting: All eggplant varieties should be harvested when fruit is shiny and before skin turns dull. Continual harvest will encourage more production. Harvest at about 6" long. Cut woody stem with pruners. If seeds inside are dark, fruit is past its prime.

Artist: Carolyn Crawford