Two separate species share the common name eggplant: edible varieties Solanum melongena and ornamental varieties including S. This article describes edible eggplant, S. Eggplant is a crop found across the globe, and in many varieties. The plant itself can grow up to six feet tall, and may need to be supported. Pinching the terminal buds top-most growing tips will cultivate a bushier form. Eggplant leaves are large and coarse, and the stem is often spiny. Botanically, the fruit is considered a berry and contains many small, soft seeds.
The seeds are edible but can be bitter. Eggplant cultivars produce fruits in a variety of shapes, sizes, and colors. Depending on your preferences you can grow eggplants that are large or small, round, pear-shaped, or elongated, purple, lavender, black, yellow, white, maroon, or even striped! Despite the kaleidoscope of forms, the flavors are similar and can be used interchangeably in most recipes.
Thai and Japanese varieties do well in Florida, too. Dwarf varieties are available and tend to be very compact; some can be grown in containers. In most of Florida, eggplant can be grown successfully in both the warm season and cool season. Eggplant is thought to have originated in India, and then was first cultivated in China in the 5th century BC. Solanum melongena is now a highly prized vegetable in Mediterranean countries, but it took many centuries after its introduction—along with breeding out much of its bitterness—for it to gain popularity.
Western: Black Beauty, Black Magic and Black Bell are common varieties within this category of large, plump, pear-shaped eggplants with dark purple skin and spongy, cream-colored flesh. Once cooked, the flavor is sweet and delicate, and the texture absorbs liquids—and seasonings—easily.
Italian: This group includes Rosa Biancas and Listada de Gandia, which range from rose to lavender in color and in some cases have white stripes, which are referred to as Sicilian eggplants. The fruits of these mild heirloom varieties are 5—6 inches long and because they retain their shape when cooked, are ideal for baking or roasting. Chinese: These are long and slender, miniature varieties of eggplant, typically bright violet or pale violet in color.
When cooked, the skin is soft and the meat inside is sweet, which makes them delicious paired with basil in a stir-fry. Japanese: Similar to Chinese eggplants, Japanese eggplants are 6—8 inches long and slender, with a thin skin and sweet, delicate flavor. The usual color is dark purple, but they can also be lavender, pink, green and white.
Thai: Ideal for curries, this type is round and slightly larger than a ping-pong ball. It comes in three colors; brilliant yellow, green with light green stripes, and purple or lavender with green stripes.
It has a tough skin with a seedy interior and a strong flavor. In contrast, the Thai Long Green variety is thin, light green and has white, almost seedless flesh that is tender and very mild and sweet. In fact, where carcinogens and cancer are concerned, eggplants—particularly their purple skin—come out firmly on the beneficial side, as they are very high in cancer-fighting antioxidants.
They are also high in fiber, low in calories and have the potential to reduce cholesterol levels. They contain significant amounts of vitamins A, B and C as well as folate and the minerals copper, calcium, magnesium and potassium. Following harvest, the fruit of the eggplant gets increasingly bitter and does not keep well, so growing your own is well worth it if you live in a warm enough microclimate. Grab your tote bags and get shopping — bounty awaits!
The dead of winter brings the blahs for most of us. Winter fare, however, can be quite inspiring. Think warm soups and stews, gorgeous roasts with luscious mashed or roasted potatoes , sweet potatoes, squash and rutabagas. Fry onion rings and add sauteed garlic to everything. Braise cabbage or roll it around meat and rice filling for cabbage roll perfection. Dream even bigger with a moist, cream cheese frosted carrot or parsnip cake yes, parsnip cake!
As the seasons change, so does the fresh produce. Asparagus arrives in April in British Columbia, May in the rest of the country, continuing into July towards the East Coast — along with fiddleheads , radishes, spinach and later peas, beans, cauliflower and broccoli.
We begin to see fresh lettuce and radicchio, along with celery and fennel in British Columbia, following in July in the rest of Canada. Fruit also begins with outdoor rhubarb , as well as strawberries and cherries in May, continuing into July.
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