How To Harvest Ichiban Eggplant
The seeds sown outdoors are typically ready to harvest in mid to late summer.
How to harvest ichiban eggplant. Avoid eggplants that feel lightweight as they may be past their prime. To know for sure your eggplant is ready harvest one and cut it open. Cover the planting packs with a layer of clear plastic wrap.
The most important thing is to before the fruits are. Most types are less bitter than western eggplant. Because of the thin skin you dont have to peel Japanese eggplant before cooking.
Add a cage to your eggplant to help support stems when heavy with fruit. Fruit size 10 inches long. Ichiban eggplant matures in 50 to 60 days if grown in full sun.
For good control over sprinkling the seed raising mix use a spoon. A hybrid variety it prefers warm weather but grows well in cooler climates too with harvests lasting into fall. Harvesting eggplants should occur when the inner flesh is cream colored fruits are firm and before seeds are visible.
Leave about 1 inch 25 cm of the stem on the eggplant. Cut off the fruits at the stem with a sharp knife. Keep the soil moist by adding water to the tray as needed.
Matures in 50 to 60 days. Cover up each of the Ichiban eggplant seeds with approximately 14 inch of the seed starting mix. Eggplants require hot summer heat to do well.