Quick Info
February - March
10 - 21 days
April - June
Full sun
2 - 2½ feet
Specialty Eggplants
Italian Trio
Italian Trio
Quick Info
February - March
10 - 21 days
April - June
Full sun
2 - 2½ feet
EXCLUSIVE - Our trio of delicious Italian eggplants combines teardrop-shaped, purple-black “Nadia,” gorgeous, oval-shaped magenta “Beatrice” and heirloom rose and white, globe-shaped “Rosa Bianca.” The strong plants with velvety leaves and lavender blossoms bear abundant crops of curvaceous glossy fruits with tender skins and succulent flesh that is never bitter or seedy. Enjoy in recipes from all Mediterranean cuisines.
Seeds are color coded with USDA food grade stain to distinguish varieties.
Undyed seed = Rosa Bianca eggplant
Green seed = Beatrice eggplant
Pink seed = Nadia eggplant
Seed Count: Approx. 45-50 / Weight: 200 mg / F-1 Hybrid
- SKU:5112
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Special Features
Quick Info
February - March
10 - 21 days
April - June
Full sun
2 - 2½ feet
GROWING INSTRUCTIONS
BEST TO START INDOORS
In early spring, start indoors about 2 months before outdoor night temperatures are reliably in the 50 (10°C) range. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist and warm and provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 70 to 75° (21-24°C). Feed with half-strength fertilizer every 2 weeks until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.
GROWING NOTES
Don’t transplant these heat-lovers outdoors until night temperatures stay securely above 55° (13°C). Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots and mulch well. Fertilize plants regularly throughout the season.
HARVEST AND USE
Pick when fruits have sized up and are firm fleshed and glossy. Slice 1/2 inch thick, brush with olive oil and broil until tender. Then layer with a rich tomato sauce, fresh herbs and several cheeses to make Eggplant Parmesan. Bake whole in a hot oven, then scoop out flesh and mash with garlic, olive oil, lemon juice and chopped parsley for a savory dip to serve on toasted pita bread.