Organic Aubergine: Violetta Lunga 3. Solanum melongena.
This is a quite early variety with slender, deep purple fruits.
How to grow:
Sow in an heated environment at between 18 to 20C in organic compost under a thin covering of vermiculite, never allow to dry out and not too wet either. Pot them up once they are large enough to handle into pots and keep in a warm place. At about 10cms tall plant out in a sunny position in your tunnel into well rich loamy soil or grow bags. Provide support as the vines grow. Feed the flowers and young fruit regularly through late spring into summer.
Aphids like them, so spray with a environmentally friendly solution.
Favourite ways to eat them:
Cooked up in a mediterranean tegine. or slow cooker will do it. Mix with onions, peppers, tomatoes, beans, any of your favourite veg and cook with garlic, ginger, corriander, lemon juice, ginger, turmeric, cumin, saffron, olive oil, salt and pepper. Serve with fresh couscous mixed with scallions and chopped parsley. The taste of holidays.
The crop wild relatives of aubergines originate from India. The small wild bitter berries have been bred for around 1,500 years, so today we get to eat delicious aubergines. Thanks to all those generations of plant breeders. Awesome dude.
Avg contents: 25 seeds.