Throughout the United States.
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Sow eggplant seeds ¼ to ½ inch deep. Thin seedlings or plant transplants to stand 18 to 24 inches apart.
Any good garden soil high in organic matter. pH 5.5 to 7.5.
At planting time, use 3 to 4 pounds of 10-10-10 fertilizer per 100 square feet, or 1 pound per 25-foot row. Side-dress every 3 to 4 weeks with 1 pound per 25-foot row, or 1 to 2 tablespoons per plant.
How much: Apply enough water at each irrigation to wet the soil 10 to 12 inches deep.
How often: Water when the soil 2 inches deep is barely moist.
Fruit is usually mature 80 to 90 days after transplanting. Pick it while the skin is glossy, before it turns dull. When you press the skin with your thumb, a slight indentation should remain. Seeds inside should not be brown or hardened. Cut the stem with a sharp knife, leaving ½ to 1 inch attached to the fruit. Store in the refrigerator until use.
