Eggplant (Solanum melongena)
Eggplants are part of the Solanaceae family, which includes plants like tomato, pepper, and potato. They grow into robust, bushy plants with large leaves, woody stems, and attractive flowers. Some varieties can reach heights of up to 4.5 feet. Eggplants have a deep taproot, allowing them to endure dry conditions. Their flowers last for two to three days and are self-pollinating, although bee activity can improve pollination and overall yield. Eggplant fruits come in various shapes and sizes, from round and bell-shaped to oval and elongated. Varieties like Oriental or Japanese eggplants tend to have long, slender fruits. The smooth, glossy surface of the fruit can come in colors such as yellow, green, white, purple, black, violet, or combinations of these hues.
Temperature
Maintain soil temperature at 80-90°F until emergence and 70°F thereafter. Seeds will not germinate in cool soil.
Soil
Eggplants thrive in fertile, well-drained soil with a pH between 6.2 and 6.8. However, it's important to avoid excessive fertility. An overabundance of nitrogen can lead to large, bushy plants that produce only a small yield of fruit.
Planting
Transplanting: Plant seeds indoors in early spring, 6-8 weeks before outdoor planting. Place 4 seeds per inch, about ¼" deep. Once the seedlings have developed true leaves, thin them to 2-3" apart, or transfer to 2-3" pots or plug trays. To harden off, gradually decrease water and lower the temperature to about 60°F for a week before transplanting them outside.
Spacing
Space eggplants 15-24 inches apart within rows, with 60 inches between rows. Alternatively, eggplants can be planted in twin rows, with 18 to 36 inches between plants and between rows on raised beds, which should be 3 to 4 feet apart. For optimal growth and yield, it is recommended to stake eggplants, similar to tomatoes and peppers. Staking prevents the fruit from touching the ground, reducing the risk of disease and improving the shape of the fruit, especially elongated varieties. Staking also simplifies harvesting. Use a 1-inch thick, 48 to 60-inch wooden stake between every other plant in the row. Secure the plants with string, looping it around the stakes to support the growing stems and fruit.
Harvest
Use shears to clip the fruit stem for harvest. Pick eggplants at the desired size regularly to encourage continued production. Typically, the first harvest occurs 65 to 90 days after transplanting. Harvest eggplants when the fruit surface is glossy and tender, ensuring the seeds are not brown. Overripe fruits have a dull, bronze appearance, and the seeds become bitter. When harvesting, clip the fruit, leaving about 1 inch of stem attached, rather than pulling it off the plant. During peak growth, harvest two to three times a week, depending on the preferred fruit size. Failure to harvest regularly can reduce flower formation and overall fruit yield. Eggplants can yield between 500 and 700 bushels per acre (33 pounds per bushel). Since eggplants are tender, handle them carefully. For storage, keep them at 55°F with 90 to 95% relative humidity for up to one week. Avoid storing them at temperatures below 50°F.
For more information, please see links below:
- University of Missouri - Eggplant Guide
- University of Kentucky - Eggplant Guide
- Texas A&M - Eggplant Guide
Downloadable Copy:
Please click here to download a printable version.