Japanese Pickling

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A real palate pleaser! Japanese Pickling Eggplant (Solanum melongena) yields attractive purple colored fruits that are narrow — about 2 inches wide — and grow up to 16-inches long. The flesh is creamy white, meaty and sweet — perfect when pickled! (70 days) Learn How to Grow Eggplant here.

Note: Japanese pickles — known as tsukemono — are made from preserved vegetables and used as a condiment (or side dish) to add color and flavor to meals.

Each packet contains approximately 25-35 seeds.

Planting and Harvesting Tips:
Start indoors 8-12 weeks prior to the last frost of spring. Transplant outside after the soil has warmed. Space plants 18-24 inches apart in raised beds or double rows 2-3 feet apart. Plants prefer full sun and fertile soil with lots of organic matter.

To harvest large fruits, remove most of the side shoots and select two or three fruits to develop on one plant. For smaller fruits, allow the plants to develop naturally. Harvest while fruit is young and shiny for best flavor. Cut fruits from the plants with one inch of stem attached.