Solanum melongena

Variety originated in India

From the verdant landscapes of India comes a true culinary jewel: the Green Punjab Eggplant. This open-pollinated variety yields large, slightly elongated green fruits that are a testament to exquisite flavour and texture. With a silky, very soft flesh, this eggplant is a prized ingredient for the creation of authentic, sophisticated vegetarian curry dishes. Its strong, spineless plants grow to a manageable 75 cm, making for a most elegant and effortless harvest.

What you need to know to Plant & Grow:

Cultivating this extraordinary variety begins with a precise indoor start. Sow seeds in a sterile medium 8-10 weeks before your plant out date. For optimal germination, pre-soak seeds for 24 hours in tepid water and maintain a warm environment of 24-26°C under bright light.

Planting: Once all danger of frost has passed, transplant your seedlings to a sunny site. Plant at a depth of 6 mm, with a final spacing of 60 cm between plants and 90 cm between rows. Be sure to stake the plants to provide the extra support a plant of this stature requires. Keep the soil evenly moist to ensure a perfect yield.

Harvesting: The finest flavour is found in firm fruit with a glossy shine. Cut the stem off 2.5 cm above the fruit to prevent damage to the plant. A dull skin is a sign the fruit is overripe and has lost some of its sublime character.

Approx. 50 seeds/pkt