2008- The Year of Eggplant |
History of Eggplant
The eggplant has been celebrated as an aphrodisiac and feared as the cause of insanity. Today it is appreciated for both its inspiring beauty and delightful flavor. An essential ingredient in cuisines around the world, it is the essence of Greek moussaka, Middle Eastern baba ganoush, Italian eggplant parmigiana, and French ratatouille. The emergence of Asian cuisine has introduced a whole new range of eggplants flavoring delicious stir-fries and curries. Gardens and markets are filled with eggplants in a variety of sizes from small and pea-like, to egg shaped, to long and slender. Their fruits offer a stunning color palette from the traditional royal purple to shades of rose, violet, green, yellow and white, often enhanced with lovely stripes in a contrasting color.
Eggplant is believed to have originated in India and was cultivated in China as early as 500 B.C. Eaten in the Middle East and Asia for centuries, it was taken to Africa by the Arabs and Persians during the Middle Ages, eventually finding its way to Italy in the 14 th century. Even though eggplants were consumed without hesitation in other parts of the world, it was not eaten by all Europeans. In fact it was called mala insana—the mad apple or bad egg. The fruit was considered dangerous because it belonged to the nightshade family which contains many poisonous plants including jimson weed, angel’s trumpet, belladonna and deadly nightshade.
Eggplant was introduced to the United States in the early 1800’s by our third president, Thomas Jefferson. An avid gardener, Jefferson was interested in discovering new plants and grew many flowers and vegetables from around the world in his extensive gardens at Monticello. Again because of its botanical connection to other poisonous plants, eggplant was slow to gain acceptance as an edible vegetable. Plants remained an ornamental curiosity until the late 1800’s and early 1900’s when Chinese and Italian immigrants arrived in America. Both of these cultures had a long and rich tradition of using eggplants in their cuisine and helped to spur culinary approval of the eggplant in North America.
John Gerard, the noted herbalist, described eggplants growing during the 16 th century as having “the bignesse of a Swans egge, and sometimes much greater, of a white colour, sometimes yellow and often browne.” It was these early varieties that gave them their English name of eggplant.
Eggplant is known around the world by a variety of common names. In its native India eggplant is known as brinjal. In Britain, France and other parts of Europe, it is called aubergine. Italians call it melanzana while the Greeks know it as melitzana. Australians refer to eggfruit and in Africa the eggplant is called a garden egg. These many names reflect the rich diversity of eggplant varieties available today.
Eggplant Varieties
Eggplants are frost-tender, herbaceous perennials that are grown as annuals in Nebraska. The branched plants reach 2-4 feet tall and are covered with hairy leaves, sometimes having tiny spines. The attractive, star-shaped flowers are usually purple, sometimes white, and produce edible fruit that may be black, purple, green, white, yellow, orange or red, sometimes striped or shaded. The flesh is a creamy white and speckled with tiny brown seeds.
Eggplants are generally classified by the shape of their fruit. There are five basic groups—globe, elongated or cylindrical, egg-shaped, specialty and pea eggplants. The most common type in North America is the Western or oval eggplant that has large, deep purple, pear-shaped fruits. These types are most commonly used for stuffing, baking, sautéing and grilling. Unfortunately, they have the undeserved reputation for having tough skin and bitter flavor, generally not a problem when harvested fresh from your own garden.
- Black Beauty (80 days) is the classic eggplant with deep purple skin and white flesh. The large 8-10 inch fruits can weigh up to a pound.
- Dusky hybrid (63 days) is an improved variety that produces smaller, 5-7 inch, purple-black fruits (TMV)
Japanese varieties are typically small fruited with a variety of shapes, and thin skinned in beautiful, deep purple or light violet colors, sometimes blended with white or green. The skin is tender so fruits don’t need to be peeled. These varieties are ideal for stir-frying, grilling, sautéing and pickling.
- Ichiban hybrid (58 days) has long 10-inch fruits that are very deep purple, almost black in color.
Recently, two varieties have won the prestigious All-America Selections Award, the first eggplants to win in almost seventy years. Both have excellent flavor and texture, are highly productive over a long harvest period and widely adapted throughout North America.
- Fairy Tale hybrid (51 days) won in 2005 for its elegant white fruits striped in violet and purple shades, on compact plants. Fruits can be picked when small, only 1-2 ounces for a unique miniature eggplant, or left on the plant to double in size without losing any flavor or tenderness.
- The new Hansel hybrid (55 days) is a 2008 award winner that produces clusters of glossy, dark purple fruits borne over a long season on plants that out yield traditional varieties. Fruits can be harvested when only 2-3 inches in length or left to grow to a full 6-10 inches long.
There are many specialty and heirloom eggplants available.
- Bambino hybrid (45 days) miniature 1-1½ inch eggplants produced on dwarf, 12-inch plants.
- Casper (70 days) is an elongated white eggplant with 6-inch fruits on compact plants.
- Easter Egg (52 days) is a fast maturing variety with highly ornamental, egg-shaped white fruits. While it is commonly sold as a novelty plant, the fruits are edible.
- Rosa Bianca (88 days) classic Italian heirloom variety prized for the extremely creamy interior flesh and beautiful skin in shades of rose, lavender and white.
Small, round-fruited types called pea eggplants grow in clusters that resemble bunches of grapes. About the size of a marble, the fruits are typically picked when a light green and still crisp. They are not widely available in North America because their bitter flavor doesn’t always appeal to Western tastes. Most popular in Southeast Asia, India and China, they are used fresh to add unique zest to spicy curries and commonly pickled.
Growing Eggplant
Eggplants can be started from seed or purchased as plants. Start seeds indoors about 6 to 8 weeks before the date you will be transplanting the seedlings outdoors. Seedlings are sensitive to transplant shock so it’s best to start eggplant seeds in individual 2-4 inch diameter containers instead of trays or flats. Thoroughly moisten sterile, seed-starting mix then fill containers to within ½ inch of the top. Put 2-3 seeds in each small pot and cover with ¼ inch of seed-starting mix.
Eggplants love warm temperatures. A room temperature of at least 72ºF is ideal for starting seeds. Seeds will germinate and begin to grow about 7-10 days later. Bottom heat encourages faster germination and growth. If seeds are slow to germinate, conditions may be too cool. It can take up to three weeks for seeds to germinate when the soil temperature is around 65ºF and seeds won’t germinate at all if the soil temperature is below 65ºF. After seedlings appear, move the container to a bright, sunny window or place under plant lights. When seedlings have a couple sets of leaves, thin to the strongest plant by pinching or cutting excess seedlings at the soil line.
Eggplants can be transplanted into the garden when the air temperatures are usually above 70ºF during the day and are usually above 45ºF at night. The soil temperature should be at least 60ºF. To warm the soil, cover the bed with a sheet of plastic mulch after preparing the soil for planting. The plastic can be left on throughout the growing season to prevent weeds and retain moisture.
Eggplants required full sun, 6-8 hours of direct sunlight each day, and prefer a rich, fertile soil with plenty of organic matter. Add well-rotted compost or manure before planting. If needed, work in a balanced, time-released fertilizer when preparing the soil. Apply eggplants 1 inch of water per week, to keep plants productive. A 1-2 inch layer of organic mulch such as well-rotted compost or manure helps retain moisture, improve the soil and provide weed control.
Be sure to follow harvest guidelines for the eggplant variety you are growing. In general, large-fruited eggplants are ready to harvest 75-95 days from transplanting, while the small-fruited varieties and many of the newer hybrids are ready to harvest within 50 to 60 days of planting outdoors. Fruits should feel firm and have a glossy colored skin. Press lightly on the skin of the eggplant with your finger. If the pressed spot springs back it is ripe; if the imprint remains the fruit is overripe and will tend to be seedy and somewhat bitter.
Harvest fruits regularly to keep plants producing. Use a sharp knife or pruning shears to cut the eggplants from the plant. Don’t try to remove the fruit by twisting or pulling as this can damage or break the entire plant. In climates where the plants will die from frost, remove any new blossoms beginning about 4 weeks before the first fall frost. This will promote ripening of the existing fruits.
Eggplant fruits are best used fresh but will keep for about a week when loosely wrapped in a perforated plastic bag and stored in your refrigerator’s vegetable crisper or in a cool pantry. To preserve eggplant for later use, blanch or steam slices or cubes and store in the freezer for up to 6-8 months.
Source: National Garden Bureau |
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