General information and discussion about cultivating eggplants/aubergines.
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#16 |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,155
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I threw some yellowish eggplants on the ground ( at least, I guess I did) last fall, and now I have a bunch of volunteers.
I'm beginning to think that eggplants are just about one of the easiest crops for me to grow in AZ. That and okra. |
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#17 | |
Tomatovillian™
Join Date: Nov 2011
Location: arizona
Posts: 9
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#18 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,384
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I had three Ping Tung Long that were my first attempts at saving eggplant seeds. I put one through my Cuisinart mini blender, and I was not able to pick very many seeds out of the mess. It looks like I chopped a lot of them into pieces.
Of the two I had left, I put one in the fridge and the other on a windowsill. The one in the fridge eventually went black with mold, so I threw it out. But the windowsill eggplant dried out without going bad. I haven't tried to cut it up yet, but it looks like it will last until spring. I can dig the seeds out then...or at least that is my plan. |
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#19 |
Tomatovillian™
Join Date: Feb 2010
Location: Indiana
Posts: 846
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Just found this section -- I obviously had not looked too hard before! Craig's info on saving seeds is very helpful. I do find that I have better success with most hybrids. Best eggplant I've ever found is Burpee's Early Midnight. Early and productive, if not visually stunning as are some of the lavender and striped ones. Neon was great, but I always had germination issues with it.
And one "trick" -- eggplants love EarthBoxes. And having the boxes up off the ground (on a wooden stand) seems to also help limit the flea beetles. Later in the season when the light is starting to wane, they all seem to go downhill, but by then we're pretty tired of eggplant, anyway. Try it sliced and grilled, brushed with a little olive oil and garlic salt. I have a new air fryer, so I'll be interested to see how they are breaded and "fried" in it. |
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