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Aubergine Long Purple Italian Eggplant, Berenjena, Violetta Lunga 2 - [ Shop Canadian Seeds Online ] - Eggplant -
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  • Aubergine Long Purple Italian Eggplant, Berenjena, Violetta Lunga 2 - [ Shop Canadian Seeds Online ] - Eggplant -
  • Aubergine Long Purple Italian Eggplant, Berenjena, Violetta Lunga 2 - [ Shop Canadian Seeds Online ] - Eggplant -
  • Aubergine Long Purple Italian Eggplant, Berenjena, Violetta Lunga 2 - [ Shop Canadian Seeds Online ] - Eggplant -
  • Aubergine Long Purple Italian Eggplant, Berenjena, Violetta Lunga 2 - [ Shop Canadian Seeds Online ] - Eggplant -

Aubergine Long Purple Italian Eggplant, Berenjena, Violetta Lunga 2

Reference: ZA1-VG-ELNG2

$2.65
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V3 - This is the classic Italian eggplant typically used in Emilia Romagna to make 'Parmigiana' with tomatoes and parmesan cheese. This is a mid-early variety, very productive. It produces long, dark and slightly curved aubergine of medium dimensions with very few seeds inside. 

BEST TO START INDOORS

In early spring, start indoors about 2 months before outdoor night temperatures are reliably in the 50-55°F (10-13°C) range. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist and warm 80-85°F (27-30°C) and provide a strong light source until ready to plant outside. When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 70-75°F (21-24°C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.

Long, cylindrical fruit, intense dark violet color.

Firm flesh with very few seeds. Vigorous plant and very resistant to the heat.

Excellent and prolonged production. High demand from the fresh market and from the processing for easy peeling.

Variety suitable for spring-summer crop in open field.

GROWING NOTES

Don’t transplant these heat-lovers outdoors until nights stay securely above 55°F (13°C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots and mulch well. Fertilize plants regularly, at least monthly, throughout the growing season.

HARVEST AND USE

Pick when fruits have sized up and are firm fleshed and glossy. Slice and quickly sauté, or cut in half lengthwise, brush with good olive oil and a little chopped garlic, and then roast or grill until soft and succulent. Serve sprinkled with fresh chopped herbs like basil, dill or thyme and grated fresh Parmesan.

ZA1-VG-ELNG2

Specific References