Get the select four packets of our rare heirloom Eggplants all at a discounted price! Eggplant varieties include White and Zebra Eggplant from Africa, Early Shinkuro black eggplant from Japan, and Madras Brinjal from Tamil Nadu India.
All seeds are Certified Organic with 50 Seeds per Packet.
Native to the tropics of eastern India, eggplants came to China in the 4th century and to Japan in the Nara period. Black eggplants have developed uniquely in Japan. This rather medium-long eggplant developed in the Soka region of Saitama prefecture, favored by the Tokyo market and became a parent of many subsequent F1 hybrids, including the Senryo No. 2. Can be pickled, grilled, simmered, used in soups, and Dengaku. These prolific plants have a sweet succulent taste and have the best texture/flavor out of all our trials for black/purple eggplants.
Certified Organic. 50 Seeds per Packet.
These African eggplants were gifted by Simeon Bakunda who has been growing them for over 7 years and adapting them to our Northern Climate. The egg-shaped, mango-sized white fruit turns orange-red when ripened. Is eaten boiled, steamed, pickled, or in stews with vegetables or meats. Young leaves are cut and used in soups. Leaves are a good source of calcium, beta-carotene and possess anti-inflammatory and immunosuppressive properties.
This unique African variety has a delicious, unexpectedly semi-sweet flavor. The fruit are versatile and can be eaten raw, boiled, sautéed, or in soups. Many traditional African recipes can be found online but they also are excellent simply grilled or sautéed with other veggies. The rich flavor lend itself well to spicy dishes. Young leaves are cooked down into stews.
The seeds for this variety originate from Simeon Bakunda, immigrant from Congo in Africa and selected for the past 7 years in Fargo, ND where he grows them with the Growing Together project.
The leaves are also eaten and are rich in iron, vitamin c, calcium, and riboflavin. In one recipe, they are sautéed with onion, garlic, anise, mushrooms, hot pepper, parsley, and nutmeg. Then, served as a side dish over rice, couscous, boiled yucca, or yams.
This beautiful South Indian eggplant was collected in the city of Madras in Tamil Nadu, India. Long goose-egg shaped fruit wear a strikingly beautiful purple with white stripes. Best when picked on the small side. The skin can get thick on larger fruit but the flavor is still rich and wonderful. Unique delicious flavor when used in curries and chutneys. Best cooked before the fruit turns yellow, which is when the seeds are mature.
Start indoors about 1/4” deep 6 weeks before the last frost. Transplant well after danger of frost and ideally when night temps don’t go lower than 50F. Plants grow two to three feet tall and should be planted 12-18 inches apart. Need full sun. Must be picked regularly.