Eggplant: Ornamental and Delicious in Hot Weather

Eggplants range from long and thin to round and fat, egg- to melon-sized, in a rainbow of colors—purple, pink, white, orange, and green. They shine in hors d'oeuvres, main dishes, grilled recipes, and pickled condiments.

About This Plant

Eggplants are tender herbaceous perennials grown as annuals. Their purple flowers and large, purple-tinged leaves combine with colorful fruit for a stunning garden presence. They thrive in heat and humidity that wilts other crops. Practice crop rotation: avoid planting where tomatoes, potatoes, or peppers grew in the last 3–4 years, as they share pests.

Site Selection

Choose a site with full sun and fertile, well-drained soil. Prepare the bed by loosening soil to 12–15 inches and mixing in a 2- to 4-inch layer of compost.

Planting Instructions

Start seeds indoors in flats or peat pots about 2 months before soil warms in your region, or buy transplants just before planting. Cover beds with black plastic to warm heavy clay soils. Transplant after all frost danger has passed, spacing plants 18–24 inches apart.

Care

Apply organic mulch to retain moisture and control weeds once soil has fully warmed (about 1 month after transplanting). Water during summer if rainfall is less than 1 inch per week. Contact your extension office for pest controls (flea beetles, Colorado potato beetles, tomato hornworms).

Harvesting

Most eggplants are ready at 4–5 inches long. Skin should be shiny; dull skin indicates overripeness. Cut with a sharp knife, leaving at least 1 inch of stem attached.