Solanum aethiopicum (African Eggplant, Gilo) Seeds

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Pollinated
Seeds
The African Eggplant (Solanum aethiopicum), also called “Scarlet Aubergine”, ” Ethiopian Aubergine” or “Gijo” is a plant of the Solanaceae family, near the eggplant but rare in cultivation. Its edible fruit can be consumed at an advanced stage of maturation. However, the maturation brings an unpleasant bitter taste, making the fruit is mostly consumed green.
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Famille
Solanacées

Nombre de graines biologiques
50 Organic Seeds

Hauteur
120-150 cm

Période de semis
Spring

Période de récolte
Summer

Fruits
Eatables

Exposition
Sunny
More informations
See more !Less info
See the essentials !
Cultivation tips
To pamper your plant!
The African Eggplant (Solanum aethiopicum), also called "Scarlet Aubergine", " Ethiopian Aubergine" or "Gijo" is a plant of the Solanaceae family, near the eggplant but rare in cultivation. Its edible fruit can be consumed at an advanced stage of maturation. However, the maturation brings an unpleasant bitter taste, making the fruit is mostly consumed green.
The fruits of the African eggplant, very consumed in West Africa, including Côte d'Ivoire, are 5 inches in diameter and weigh 70-80 grams. They can be used in dishes such meats. The Scarlet Eggplant cooked leaves are also eaten as a leaf vegetable. In Asia, it is used as an ornamental plant.
Easy to grow, African eggplant fruits can produce about 100 days after planting. Spring planting at a temperature of 20-25 ° C in a fine and rich substrate. Transplant the seedlings in the ground when the risk of frost is removed. Germination usually occurs between 2 and 4 weeks.
The African Eggplant (Solanum aethiopicum), also called "Scarlet Aubergine", " Ethiopian Aubergine" or "Gijo" is a plant of the Solanaceae family, near the eggplant but rare in cultivation. Its edible fruit can be consumed at an advanced stage of maturation. However, the maturation brings an unpleasant bitter taste, making the fruit is mostly consumed green.
The fruits of the African eggplant, very consumed in West Africa, including Côte d'Ivoire, are 5 inches in diameter and weigh 70-80 grams. They can be used in dishes such meats. The Scarlet Eggplant cooked leaves are also eaten as a leaf vegetable. In Asia, it is used as an ornamental plant.
Easy to grow, African eggplant fruits can produce about 100 days after planting. Spring planting at a temperature of 20-25 ° C in a fine and rich substrate. Transplant the seedlings in the ground when the risk of frost is removed. Germination usually occurs between 2 and 4 weeks.
Cultivation tips
To pamper your plant!
The African Eggplant (Solanum aethiopicum), also called "Scarlet Aubergine", " Ethiopian Aubergine" or "Gijo" is a plant of the Solanaceae family, near the eggplant but rare in cultivation. Its edible fruit can be consumed at an advanced stage of maturation. However, the maturation brings an unpleasant bitter taste, making the fruit is mostly consumed green.
The fruits of the African eggplant, very consumed in West Africa, including Côte d'Ivoire, are 5 inches in diameter and weigh 70-80 grams. They can be used in dishes such meats. The Scarlet Eggplant cooked leaves are also eaten as a leaf vegetable. In Asia, it is used as an ornamental plant.
Easy to grow, African eggplant fruits can produce about 100 days after planting. Spring planting at a temperature of 20-25 ° C in a fine and rich substrate. Transplant the seedlings in the ground when the risk of frost is removed. Germination usually occurs between 2 and 4 weeks.

Famille
Solanacées

Nombre de graines biologiques
50 Organic Seeds

Hauteur
120-150 cm

Période de semis
Spring

Période de récolte
Summer

Fruits
Eatables

Exposition
Sunny
More informations
See more !Less info
See the essentials !
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