Growing Eggplant

Eggplant is extremely sensitive to the conditions under which it is grown. A warm weather plant, it demands a growing season of from 100 to 140 days with high average day and night temperatures. The soil, also, must be well warmed up before eggplant can safely be set outdoors.

In the South, eggplants are grown in spring and autumn; in the North, only in summer. The more northerly areas, where a short growing season and low summer temperatures prevail, are generally unsuitable for eggplants. In very fertile garden soil, which is best for eggplant, a few plants will yield a large number of fruits.

Choose the sunniest site you can find for eggplant. Soil should be fertile, well-drained and rich in organic matter, with a pH of 5.8 to 6.8. Eggplant also needs a lot of calcium, so add lime to the soil before you plant.

Sow eggplant seeds in a hotbed or greenhouse, or, in warm areas, outdoors about 8 weeks before the plants are to be transplanted. It is important that the plants be kept growing without check from low or drying temperatures or other causes.

Harden off seedlings, whether homegrown or store-bought, then transplant them to the garden when all danger of frost has passed and the soil temperature has reached 60 degrees F (15 C). Add a half-shovelful of compost or well-rotted manure to each hole before you set in the plant.

They may be transplanted like tomatoes. Good plants have stems that are not hard or woody; one with a woody stem rarely develops satisfactorily. The use of plastic mulch can increase the yield of eggplant by helping to warm the soil, by conserving moisture, and by controlling weeds.

Plants may be planted in staggered double rows on each strip of plastic. Place the plastic on 5 foot centers and allow 18 inches between plants in each of the staggered rows.

The fruits of the eggplant are edible from the time they are one-third grown until ripe. They remain in an edible condition for several weeks after they become colored and fully grown. Skin should be shiny; seeds inside should not be brown or hard. Harvest will continue over an extended period if the fruit are removed when they are well-colored and of adequate size.

The fruits are usually cut from the plants since the stems are hard and woody. The large calyx (cap) and a short piece of stem are left on the fruit. Plants of most cultivars have sharp spines, so care is necessary when harvesting to prevent injury.

Eggplant is a member of the nightshade family, all of which contain toxic alkaloids. (Potatoes, tomatoes and peppers also belong to this clan.) While all the fruits of the family are perfectly safe, don't eat any other part of the plant.