Seed Depth: ¼ inch

Seed Spacing: 18–24 inches

Row Spacing: 24–36 inches

Sunlight: Full sun (6–8+ hours daily)

Days to Sprout: 7–14 days

Days to Maturity: 70–80 days from transplant

Growth Habit: Upright, bushy plant

Sunlight: Requires full sun for best growth and fruit production.

Soil Type: Well-drained, fertile soil enriched with compost or aged manure; pH 6.2–6.8.

When to Plant: Start indoors 8–10 weeks before your last frost date. Transplant outdoors when nighttime temps stay above 55°F.

Direct Sowing: Not recommended in most climates; eggplants need warm soil and a long growing season.

Transplanting: Harden off seedlings before transplanting. Space 18–24 inches apart in rows 24–36 inches apart.

Succession Planting: Not typically needed, but staggered plantings every 2–3 weeks can extend the harvest window in warm regions.

Watering: Keep soil consistently moist, watering deeply 1–2 times per week. Mulch to retain moisture and reduce weeds.

Fertilizing: Feed with a balanced fertilizer at planting, then switch to a low-nitrogen formula once fruit sets.

Pruning: Remove lower leaves and any suckers to improve airflow and focus energy on fruit production.

Pest and Disease Control: Use row covers early to deter flea beetles. Rotate crops annually and watch for aphids, spider mites, and fungal spots. Neem oil or insecticidal soap can be used as needed.

When to Harvest: Harvest when fruits are glossy, firm, and about the size of a large egg — typically 3–5 inches long.

How to Harvest: Use sharp scissors or pruners to cut the stem just above the fruit, leaving a short stem attached.

Storing Fresh Eggplant: Store unwashed in a cool, dry place or in the refrigerator crisper drawer. Use within 5–7 days for best flavor and texture.

Let Plants Fully Mature: Allow a few eggplants to fully ripen on the plant until the skin becomes dull and the fruit begins to wrinkle.

Collect Seeds When Dry: Cut open overripe fruits and scoop out the pulp. Let seeds sit in water for a few days to ferment and loosen any residue.

Clean and Sort: Rinse thoroughly through a fine sieve and remove any floating debris or pulp.

Dry Thoroughly: Spread cleaned seeds on a paper towel or screen and air-dry for 1–2 weeks.

Label and Store: Store completely dry seeds in a labeled paper envelope inside an airtight container.

Store in a Cool, Dry Place: Keep out of light and moisture to preserve viability for 4–6 years.