Description:

This traditional variety is ideal for field cultivation, and yields beautiful1 elongated fruits with firm flesh of 20 to 25 cm.
Eggplant is essential in ratatouille but is also eaten as doughnuts or grilled.

Culinary tip:

Eggplant is essential in ratatouille but is also eaten as doughnuts or grilled.

Soil tip:

For good fruiting, keep only the main stem and then cut the stem above the first flower and only allow 3 or 4 shoots to grow.

Culture advice:

1. Sows: Sow under cover in April in a seedling area with a fine, rich and well-worked land.
2. Transplanting: In June, select the strongest eggplant feet and plant them in the ground 50 x 70 cm away and place a tutor.
3. Harvest: Harvest from August to October. To have eggplants from July sow indoors in February-March.

Plants:

Eggplant likes the proximity of the green bean because it protects it from pests such as fleas that hate green beans.

Bag comprising 1.5g seeds

The stages of sowing: