Solanum melongena
Agata F1 is an early maturing eggplant with large ca 550g, oblong, dark violet fruits with very few seeds. Useful in Mediterranean cuisine such as moussaka, for stir fries and roasting, canning and for casserole dishes like eggplant parmesan and eggplant lasagne.
Eggplant has a mild taste and creamy texture, and an ability to absorb flavours from surrounding ingredients making it popular as a versatile, low-calorie, nutrient-rich and fiber-rich meat substitute.
For best taste, harvest eggplant when the skin is shiny, smooth, and deeply colored; while the flesh is still firm but will bounce back when gently pressed (if it stays indented it's not yet ripe, if it's starting to get squishy or the skin is turning dull it is becoming overripe and may taste bitter).
Eggplant loves heat, preferably 20-25 degrees. Grow it in a greenhouse or outdoors in a very protected location. Harvest gradually, just over 5 months after sowing. Thrives in nutritious and well-drained soil. Water regularly.
To grow beautiful, large fruits, no more than 3-4 stems are left on the plant, and weaker branches are cut out.
Pre-cultivation: 10-12 weeks before planting out at lowest night temperature +10°C. Sow on moistened seed soil and cover with a thin layer of soil. Cover with plastic or place in a mini-greenhouse. Keep the seed moist. Set warm (+22°C). After emergence bright and slightly cooler. Use additional lighting for early sowing. When the plants are big enough to handle, place 1/pot in fertilized soil.
Sow depth, cm: 0,5
Height, cm: 40
Harvest: 5 months after sowing
Spacing: 40cm / 1 plant per GreenStalk pocket
Location: Greenhouse
Annual
Number of seeds: 5
