Originally introduced in the region of Yamagata in Japan, this heirloom is one of the best open-pollinated Asian eggplants available. The plants grow an abundance of clusters of 3-6 fruits on sturdy compact plants. The eggplants can be harvested when they are three inches long, young finger-sized, or, left to mature the plant will produce bigger fruits without sacrificing any flavour.
The skin is thin and the flesh is mild and tender, never bitter, with very few seeds and it has a sweeter flavour than most other varieties. Requiring little space, it is the perfect variety for container gardening. Little Fingers eggplant does not require peeling or salting before cooking.
GROWING INSTRUCTIONS
Eggplant is a warm weather crop of the nightshade family. These plants will bear delicious and beautifully coloured fruits when given attention and an abundance of heat and sun.
Start seeds indoors 6-8 weeks before the last frost. Use flats and plant 4 seeds per 2 cm, 1 cm deep. Germination will not occur in cool soil. Keep temperatures from 27-32°C until seeds sprout and then maintain at least 21°C for optimal growth.
When true leaves appear, thin to 5-8 cm apart or transplant into pots. Harden off gently, cold weather may weaken the young plants. The ideal daytime temperature is 27-32 degrees. At night, the temperature shouldn’t drop below 10°C, or it may compromise production.
Grow your eggplant in the sunniest possible site. Soil should be well drained, an addition of compost in the spring will improve fertility. Transplant when the danger of frost has passed and temperature is consistently warm. In the garden, plant seedlings 45 cm apart, in rows 75-90 cm apart.
Water well and apply mulch after transplanting. Stake plants as they grow and develop heavy fruit. Keep soil evenly moist, especially during flowering and fruiting. Fertilizer should be applied a couple times throughout this phase.
Expect at least 100 days until maturity when starting from seed. It’s a long season, but eggplant should be abundant by this time. Using a pair of hand pruners, remove fruit by cutting the stem close to the main stalk. Be wary of the spines. Continually harvest small eggplants to promote production. Use care when harvesting, the skin and flesh bruise easily when ripe.
QUICK FACTS
- Eggplants have been cultivated in Asia since prehistory, where they continue to grow wild today. Eggplants were grown throughout the Mediterranean area since the middle ages.
- Good at absorbing cooking fats and sauces, eggplants are an excellent meat substitute in vegan and vegetarian cuisines.
- Eggplants can be pruned and staked like tomato plants.
- Eggplant seeds will remain viable for 3 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.
