The compact plants of this Chinese variety are well branched and produce 2-3 eggplants per cluster. The tender fruits have purple skin with white stripes, a green calyx and white flesh. They mature to 8" long and 1 1/4" in diameter. The strong plants are tolerant of bacterial wilt.
Photo credits to Lee Lecky, Manager Organic Living Online, OrganicGardening.com and OrganicStyle.com.
- Warm season annual
- Approx. 100-130 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- 144,000 seed count per pound.
- Maturity: Approx. 70 days
- Planting season: Late spring to early summer
For quantities greater than 500 lbs, or for special requests such as seed treatment, ask us for a price quote on this variety.
Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence (80-90°F minimum). Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/ summer (soil temperatures at least above 75°F) in a very warm and sunny location. Eggplants are heavy feeders so use a balanced fertilizer. Too much nitrogen will produce lush foliage and few fruit.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Braise, bake or stir-fry. Use for grilling, stuffing and tempura.