Japanese Long Purple

Japanese Long Purple

Eggplant, Japanese Long Purple OG Seed.

75 days. Heirloom. This classic favorite produces club shaped fruit that are 10 inches long by 2 inches in diameter.

Each plant will produce four or more dark, purple fruits.

Japanese eggplants differ from the common varieties in several ways. They are small, long and thin, and more tender than the larger eggplants.

The richly colored purple-black vegetable is attractive in the garden and can be used in many dishes.

Japanese eggplants are becoming popular with home gardeners because of their smaller size and because they can be started from seed.

Packet 40-50 seeds. Growers pack. 250-300 seeds.


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Eggplants require fertile, well-drained soil with a pH range of 6.2-6.8. Sow seed in flats indoors during early spring, or 8-10 weeks prior to planting outdoors. Sow 1/4″ deep, and maintain soil temperature at 80-90°F until emergence and 70°F thereafter. Seed will not germinate in cool soil. After true leaves form transplant into 2-3″ pots. To harden plants, reduce water and temperature to about 60°F for 7-10 days before planting out. Transplant outdoors late spring or early summer once the weather has thoroughly settled. Eggplants are tender, and cold weather may weaken them. Use row covers for best performance and insect control. Remove when plants reach the covers or when blossoms first appear. DO NOT over fertilize. Too much nitrogen often results in large, bushy plants that produce only one small set of fruit.

Add a general-purpose organic fertilizer once a month. Eggplants need plenty of water, so water daily and don’t allow the soil to dry out. Mulch around plants with straw to keep weeds down and retain moisture.

Harvest eggplants after 65 to 8o days, or once they reach full color and the desired size, but before the skin begins to dull. Ripe Japanese eggplants have a glossy, dark purple skin. Eggplants will produce until the first frost.

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