"White Egg" eggplant (Solanum melongena) belongs to delicious and decorative aubergine cultivars. This plant produces large, egg- or club-shaped fruit up to 25 cm long with white skin and flesh. This thermophilic species requires similar conditions as pepper and tomato, to whom it is related. Eggplants are raised from spring sow to a hotbed or indoors and planted in warm, sunny, sheltered sites in the field or under covers. In order to achieve high yield it is worth to invest in fertile, permeable soil with high water-retention - the soil should be enriched with a substantial amount of compost.

"White Egg" eggplant bears fruit from August until mid-October. Unripe, not fully developed berries, that could be roasted, steamed or fried, would taste best. Unique, delicious and tender taste of aubergines combines well with tomatoes, garlic and onions. Fruit of this plant can be filled or served as side dish to meat and vegetarian dishes. Eggplants are a rich source of vitamin C and minerals, particuralry kalium, phosphorus, calcium and iron.

Each package contains 0.5 g of "White Egg" eggplant seeds. The package information contains a growing guide and the sow-by date.

• Weight: 0.5 g
• Use: roasted, steamed, fried, filled
• Harvest time: August - mid-October
• Site: sunny, sheltered, warm; fertile, permeable soil with high water capacity and compost-enriched