Duchess Parsons Chair

Solanum melongena

Heirloom Italian Eggplant

Early bearing and prolific Italian favorite whose elongated dark purple fruits are almost seedless with flesh that is especially mild, nutty flavored and sweet. Wonderful grilled, baked or sauted.

Best To Start Indoors

In early spring, start indoors about 2 months before outdoor night temperatures are reliably in the 50-55F (10-13C) range. Sow seeds 1/4 in. deep and 1 in. apart in a container of seed starting mix. Keep moist and warm 80-85F (27-30C) and provide a strong light source until ready to plant outside. When seedlings are 2 in. tall, transplant into deeper individual containers. Maintain at 70-75F (21-24C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 ft. apart into rich soil in full sun.

Growing Notes

Don't transplant these heat-lovers outdoors until nights stay securelyabove 55F (13C). Prepare soil with aged manure or compost. Plant only robust seedlings with well-developed roots and mulch well. Fertilize plants regularly, at least monthly, throughout the growing season.

Harvest and Use:

Pick when fruits have sized up and are firm fleshed and glossy. Slice and quickly saut, or cut in half lengthwise, brush with good olive oil and a little chopped garlic, and then roast or grill until soft and succulent. Serve sprinkled with fresh chopped herbs like basil, dill or thyme and grated fresh parmesan.