EGGPLANT Seeds - Japanese, Purple Long

Originally from Asia, eggplant is a staple of Indian and Asian cuisines. It is grilled, baked, roasted, pickled, mashed, and dried. This eggplant variety is an absolute beauty. Long, slender, and deep purple. It not only looks great but it tastes great too! We have no problem admitting that these are always in our garden. Perfect for eggplant Parmesan, ratatouille, or even thrown in soups! This is definitely a summer vegetable, unable to withstand cool weather. 6,000 seeds/oz.; 1 lb./acre; 14 days, 80°F. Start indoors 6 weeks before last frost date. Transplant outside 8 weeks after sowing. Soil & Water: Eggplants prefer moderately fertile, well-drained loamy soil supplemented with plenty of added organic matter and a pH of 6.0-6.8. Eggplants require heavy water and warm soil. Asian eggplants are milder and have a more delicate taste than Western varieties. The slender fruits vary in color from white with lavender streaks to a glossy purple-black. They need no peeling. The skins a