How to grow Aubergines

How to grow Aubergines - Description

If growing indoors or in pots then a peat based, water-retaining compost is to be preferred.
If growing in the soil outdoors, then a light loam, well dug and fertilized is preferable.
Nutritional levels should be pH 6 - 6.5.
Although tomatoes and aubergines are closely related, both are in the same family (the Solanaceae, which includes the potato, sweet pepper, petunia and deadly nightshade), aubergines require significantly warmer conditions than tomatoes.
If you do try to grow them out of doors you will need, even in the south of England, a sheltered position and some form of protection to get them off to a good start.
Not only do aubergines need higher temperatures they also need protection from wind.
While tomatoes will happily ripen four to six trusses of fruit outside you need to limit the number of fruits on an aubergine.

Do not plant in the same soil that has previously grown aubergine, tomatoes, potatoes or other members of the same family for at least three years, as crop rotation is a necessity with the Solanum family (Potato Family above).

Sow early October to November, or Mid-November to December, or late January to February.
Germination in 10 - 20 Days, when germinating at 20°C.
Space the seeds 2cm apart in seed trays or 2 seeds per pot under glass at 20°C. and cover lightly with compost.
Consider buying young plants of Aubergines if not sowing from seed, in April/May from the garden centre nursery.
Harden them off well before planting out after all frosts are finished.

When plants are 3-4 inches high plant into 9in pots or 3 plants per grow bag and placed under glass.
Outdoors - plants may be transplanted to a sunny sheltered spot, although a well-ventilated greenhouse or poly tunnel is preferable once further north than London.
Plants should be supported with vertical strings or canes, and also with horizontal ties or loops around the plants to keep them from sprawling.
Pruning - While 2 or 3 stems can be taken, plants can be maintained on one stem with side shoots reduced beyond the flowers which form.
The basic object is to aim for 6 - 9 fruits per plant, though this can be exceeded on longer term culture.
Lower leaves are removed as they become yellow, otherwise they will trail and become diseased.
Mulching will help conserve moisture and prevent weeds and fungal diseases.
Pinch out the top of the plants once they have got to 40cm (15in) tall. This will turn them into bushy plants.
Feed your Aubergine plants well with Tomato Fertiliser throughout the growing season - but not after end of August.
Look out for greenfly and whitefly.
The flowers are relatively unattractive to bees and the first blossoms often do not set fruit.
Hand pollination will improve the set of the first blossoms.
Flowers are complete, containing both female and male structures, and may be self-pollinated or cross-pollinated.
Fruits are generally ready to harvest in 70 to 80-days after planting.

Fruits are typically cut from the vine just above the calyx owing to the semi-woody stems.
For best flavour and minimal seeds, pick the fruits as they reach full size.
Size varies from cultivar to cultivar; some fruits are “baby” sized and others very large.
Overripe plants develop dull, soft skin and an unpalatable taste and under ripe fruits tend to have tough, bitter-tasting skin.

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor.
Salting and then rinsing the sliced fruit (known as "degorging") can soften and remove much of the bitterness though this is often unnecessary.
Some modern varieties do not need this treatment, as they are far less bitter.
The fruit is capable of absorbing large amounts of cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce the amount of oil absorbed.
The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit.
The thin skin is also edible, so peeling is not required.
Look up some Aubergine recipes - they are more versatile than many realise!