Unusual Vegetable Plants

Pages.

Introduction
About The Author
Aloe Vera
Angelica
Artemesia
Asparagus
Asparagus Pea
Aubergine
Bay Tree
Caraway
Cardoons
Chicory
Chili Peppers
Celeriac
Chives
Cinamon Vine
Coffee
Courgette
Elephant Garlic
Fennel
Florence Fennel
Garlic
Garlic Chives
Ginger
Globe Artichoke
Hamburg Parsley
Hops
Horseradish
Jerusalem Artichoke
Kale
Kohl Rabi
Lemon Balm
Licorice
Marjoram
Marrows
Mushrooms
Nasturtiums
Oca
Okra
Pak Choi
Pumpkin
Radish Mooli
Salsify
Scorzonera
Sea Kale
Squash
Soya Beans
Stevia
Sweet Peppers
Sweet Corn
Sweet Potatoes
Tea
Tobacco
Tomatillo
Tree Onions
Verbena
Vine Leaves
Wasabi
Water Cress
Welsh Onion
Winter Savory
Yacon
Yams         

 

 

Aubergine

The Aubergine or "Egg Plant," (not to be confused with the yellow flowered "Poached Egg Plant") was not very popular until more recent years, but is now sold in most, halfway decent, greengrocers.

In very mild parts of the country plants may sometimes crop outside, but results will be unreliable. They are better grown under shelter and best treated as a greenhouse crop grown in Growbags, or 9 inch pots, as they are quite tender, but will grow as easily as the related Tomato Plant in the right conditions. As with many greenhouse crops, plants are susceptible to the normal greenhouse pests of, Red Spider Mite, Whitefly and Greenfly.

Aubergines are prickly, leafy plants, that produce quite attractive flowers, which when pollinated, of course result in the fruit. From sowing seed, to fully developed Aubergines, will take up to 5 months. Expect several fruit on each plant and as some varieties easily produce fruit up to 1 lb or more in weight, they can produce quite a harvest, on the other hand some strains only yield tiny egg sized fruits. Don't be tempted to leave mature fruits on the plants to let them get bigger, as they will turn bitter if left too long. Usually when the fruits have lost their shine it is already too late and they will be bitter.  Mature Aubergine fruits are commonly purple and look like overgrown Courgettes.

Aubergines have long been used on the Continent in traditional French cooking in dishes such as "Ratatouille" and Greek dishes such as "Moussaka," but they are finding their way more and more into English Cuisine. They are another one of those vegetables that may disappear from English dinner tables if imports of foreign vegetables are restricted for whatever reason and as such are well worth growing.

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