Eggplant - Rosa Bianca - Solanum melongena
Tender Annual Heirloom. A gorgeous Italian variety with a delicate, mild flavor, creamy consistency, and no bitterness. Considered one of the best by gourmets and gardeners alike. Fruits are about 4"-6" long and 4"-5" in diameter.
Soil & Water: Soil should be fertile, well-drained and rich in organic matter, with a pH of 5.8 to 6.8. Eggplant also needs a lot of calcium, so add lime to the soil before you plant.
Planting & Growing: Transplant to the garden when all danger of frost has passed and the soil temperature has reached 60F.
Harvesting & Storage: Can harvest anytime after half of the mature size, but don't wait too long, over-ripe fruit is tough and bitter. Eggplants do not store well.
Did You Know? Eggplant provides: Chromium, Potassium, Copper, Manganese, Vitamin B6, K, Thiamin, Folate, and Dietary Fiber.
Soil Temperature: 75-90F
Planting Depth: 1/4"
Germination: 10-21 Days
Height At Maturity: 2'-2?'
Days To Maturity: 80-90 Days
Sun/Shade: Full Sun
Spacing After Thinning: 18"-24"
Approx Seeds per Pack: 50 Seeds
Peaceful Valley Farm & Garden Supply brand vegetable seeds from packs are guaranteed to germinate. Once the seeds have sprouted, please understand that Peaceful Valley cannot be held responsible for the many uncontrollable growing and climatic conditions that must be met to insure the success of your crop(s).
Peaceful Valley brand vegetable seeds are all non-GMO and Certified Organic.
Buy with confidence and plant the best!
Here in Phoenix, AZ, I've been growing this plant for over year now in my South facing yard, next to a Rose bush. I didn't realize it would survive our mild winter, due to the freeze the year before that took out half the neighborhood, but the Rosa made it through with only the slightest freeze burn on the tips and actually continued to produce throughout the winter.
I love this eggplant, primarily for it's beauty. Some that get more shade are almost white, while it appears that the lavender flush intensifies with more direct sun. My favorite way to prepare these are cut length wise, flesh sliced crisscross (not into the skin), olive oil soaked, seasoned and roasted. Great side dish to a Mediterranean inspired meal. For some reason though, whenever I attempt to roast them whole, like when making babaganoush- they become extremely bitter- draining them does not help. I'm not sure why because they are not bitter when roasted or sauteed, but they are when cooked whole. I still love this eggplant and am happy that it's going for a second year.