This traditional dark purple eggplant is a well known heirloom variety. Plants can grow up to 4 feet tall, supporting many eggplants.
These are an excellent choice for eggplant parmesean and can be prepared grilled, baked, and in stir fries.
Planting/Harvesting Notes
- Plant in full sun with well drained soil
- Plant 18-24 inches apart
- Matures 70 days from transplantation
Seed keeping notes
Eggplants are ripe when the fruit is tough and inedible. Usually they are ready when the eggplant has turned another color, this variety will be a lighter shade of purple. When you see this, harvest the fruit, cut it open, scrape out the seeds into a jar. Add a little water to the seeds so they are floating in the jar. Ferment the seeds for about 3-5 days. Once fermentation is done, add more water, shake the jar and allow the seeds to settle at the bottom. Pour off the floating material, strain the seeds, and lay out to dry on a paper plate, baking sheet, or drying screen. Allow to dry completely and then store in a labeled paper envelope.