Mitoyo Eggplant

Rare Limited Heirloom Open-pollinated

A rare Japanese variety featuring large, black, lightly ribbed fruits (including the sepals and stem). Dark and moody outside, but a meaty and creamy interior, which remains sweet even when overripe. The skin is very thin and there is no need for peeling. It's exceptional in stir fries, tempura, baked, grilled, whole on the fire served with spiced garlic/ lemon yoghurt and even fabulous raw in salads.

Sowing: Eggplant seeds benefit from bottom heat and germinate quickly in warm soil. Start seeds late winter to early spring in trays with moisture retentive, well-draining soil and keep damp not wet. Cover seeds with 5mm of soil. Cover seed trays to hold the humidity and warmth in. Germination occurs at 24-29C. Remove cover once sprouts are up.

Quantity: 15 seeds