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|OrOlam Eggplant Black Beauty Organic 250 Seeds Heirloom Seeds (Solanum Melongena) by OrOlam||Check Price|
1. vitamin k versus potassium Review – OrOlam Eggplant Black Beauty Organic 250 Seeds Heirloom Seeds (Solanum Melongena)
vitamin k versus potassium REVIEW – IMAGE SOURCE AMAZON
- Organic Eggplant Black Beauty
- High Germination, Harvest 70 Days, Tasty Dark purple glossy color fruit
- Health Benefit: rich source of vitamin C, vitamin K, vitamin B6, thiamine, niacin, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese
- Heirloom Seeds are Non-GMO and hand packed by OrOlam in USA
Tender, tasty purplish-black fruits are great in a variety of dishes. Eggplants love warm weather but are damaged by cold. Plants produce 4 to 6 large fruit, or more if kept harvested and well-watered. For best quality, harvest before its glossy, dark skin begins fading to dull purple. To determine ripeness, just remember that skin color and tone (glossy versus dull) is more important than size of the fruit. Easy to grow. Keeps well. Light requirements: Full sun for best yields. Planting: Space 24 to 36 inches apart. Soil requirements: Eggplants need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 6.8. Water requirements: Keep soil consistently moist throughout the growing season. Moisture is critical to prevent blossom drop and blossom end rot, and fuel developing fruits. Mulch soil to reduce water evaporation. Frost-fighting plan: A light frost damages plants (28º F to 32º F). Temperatures below 50º F stop growth and cause fruit not to set. If a surprise late spring frost comes into the forecast, protect newly planted seedlings with a frost blanket. Harvesting: Pick when skin is glossy
dull fruit indicates over-ripeness. Both under-and over-ripe fruit tastes bitter. Pick white eggplants before skin turns yellow. Use pruning shears or a sharp knife to cut eggplants, keeping a short stub of stem attached. Storage: Store washed and dried eggplant at room temperature if using within one or two days. Otherwise, wrap in a dry paper towel and place in a perforated or loosely closed plastic bag in the refrigerator. Use within 5 to 7 days.