Eggplant-Shoya Long Japanese
Solanum melongena
It has a deep purple skin, shines almost black and can weigh over half a pound. Also, like other Japanese eggplants, it gives a delicious taste to your traditional foods. No need to peel, because it’s not bitter like other eggplants. Salt preparation is not necessary, either. It is also beneficial for health and due to its exclusive taste, most of the Japanese use it in many dishes (we do to). After being cut, it turns brown quickly in the fridge, so lemon juice is sprinkled on it to keep the color.
Days to germination |
14-16 days |
Days to maturity |
Approximately 90 days |
Life cycle |
Technically a perennial but grown as a warm season annual |
Plant time |
Late winter to late summer |
Spacing |
18-24 inches |
Sun |
Full sun |
Soil temperature |
80-90 degrees |
Optimum soil P.H |
5.7-6.1 |
Height |
24-36 inches |
Harvest |
late Spring to early winter |