Eggplant 'Ichiban'

Eggplant is truly a multi-cultural vegetable and is regarded as a staple in cuisines around the world. 'Ichiban' eggplant is a long, narrow, purple skinned variety with a sweet, mild flavor, perfect for roasting, frying, or grilling, and as the main ingredient in dips, stews, casseroles, and more. Eggplants are subject to the same problem of blossom-end rot as are tomatoes, so   be sure to add a good source of calcium at the time of planting (crushed eggshells are great) and be consistent with watering. The plants themselves can grow from two to four feet tall and two to three feet wide, so give 'Ichiban' space in the vegetable garden or its own large pot with a cage for support. Fruits may be harvested as "baby" eggplants or when they reach eight to ten inches in length and the skins are still a shiny purple. Anything larger than that may be bitter and excessively seedy.

Common Name: Ichiban Eggplant, Japanese Eggplant

Culinary Uses: Fried, roasted, or grilled for use in Asian dishes to Mediterranean cuisines

Harvest Time: 50 - 75 days after transplanting

Mature Size: Plant can grow 2 - 4 feet tall, 1 - 3 feet wide. Fruits grow anywhere from 4" to 10" long

Growth Rate: Moderate

Cold Hardiness: 40°

Characteristics: Needs consistent watering and calcium to avoid blossom-end rot

Light:

• Full Sun
• Afternoon Sun

Structure: Upright

Photos: Real images, not stock photos

Please Note: When Ground Shipping is selected, plants will be shipped on the following Monday to help maintain the plant quality.