Planting eggplant (aka brinjal or aubergine) is pretty easy once you’ve got the basics down! It’s a warm-season crop that loves sun, rich soil, and steady moisture. Here's the full process from seed to harvest:
🍆 How to Plant Eggplant (Step-by-Step Guide)
1. Start from Seeds or Seedlings
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Start seeds indoors 6–8 weeks before your last expected frost.
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Use seed trays or pots with a light, well-draining mix.
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Sow about ¼ inch deep, keep warm (75–85°F / 24–29°C) for good germination.
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Transplant outdoors when the seedlings are 6–8 inches tall, and temps are consistently warm (above 60°F / 15°C at night).
🪴 Or buy healthy nursery seedlings if you prefer a shortcut!
2. Choose the Right Planting Spot
Eggplants love:
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Full sun (6–8+ hours a day)
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Warm temperatures
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Loose, fertile soil (rich in organic matter)
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pH of 5.5–7.0
💡 Prep the soil with compost or well-rotted manure 1–2 weeks before planting.
3. Transplanting to the Garden or Pots
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Space plants 18–24 inches apart, rows about 2–3 feet apart.
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Dig a hole deep enough to cover the root ball.
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Water the hole before placing the seedling.
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Gently firm the soil around the plant and water again.
🪴 In containers? Use at least a 5-gallon pot per plant with drainage holes.
4. Care After Planting
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Watering: Keep the soil evenly moist, especially during flowering and fruiting. Avoid overhead watering.
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Mulching: Helps retain moisture, suppress weeds, and keep soil warm.
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Feeding: Apply balanced fertilizer every 2–3 weeks or use compost tea.
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Staking: Some varieties grow tall or heavy—use a stake or cage to support the plant.
5. Pest & Disease Management
Watch out for:
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Aphids, flea beetles, spider mites
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Powdery mildew or wilt
Use neem oil spray or insecticidal soap for organic control. Crop rotation and good air circulation help avoid disease.
6. Harvesting
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Eggplants are ready to harvest 60–90 days from transplanting.
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Pick when the skin is shiny and firm, but before it turns dull or too hard.
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Use scissors or pruning shears to avoid damaging the plant.
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