Description:

This traditional variety is ideal for cultivation in the field, and gives very beautiful1 elongated fruits with firm flesh of 20 to 25 cm.
Eggplant is essential in ratatouille but can also be eaten in fritters or grilled.

Culinary tip:

Eggplant is essential in ratatouille but can also be eaten in fritters or grilled.

Soil tip:

For good fruiting, keep only the main stem and then cut the stem above the 1st flower and let only 3 or 4 shoots develop.

Cultural advice:

1. Sowing: Sow under cover in April in a place reserved for sowing with fine, rich and well-worked soil.
2. Transplanting: In June, select the most vigorous eggplant plants and plant them in the ground 50 x 70 cm apart, then place a stake.
3. Harvest: Harvest from August to October. To have eggplants as early as July, sow indoors in February-March.

Companion plant(s):

Eggplant loves the proximity of green beans because it protects them from pests such as flea beetles that hate green beans.

Bag including 1.5gr of seeds

The sowing stages: