Eggplant – Japanese Pickling (20-30 Seeds)

Solanum melongena – Japanese Pickling

• Growing Temp 65°F – 85°F

• Days to Maturity 60-75 days

Compact, flavorful, and versatile: Japanese Pickling Eggplant is a small, slender variety that is perfect for pickling and adds a mild, tender flavor to dishes. This eggplant is easy to grow and thrives in warm temperatures, making it a great choice for home gardeners. The fruit can be harvested young and used in a variety of recipes, including stir-fries, grilling, or pickled for later use.

Direct Sowing: Sow seeds directly in the garden after the last frost, when soil temperatures are consistently above 65°F. Plant the seeds 1/4 inch deep and space them 18–24 inches apart in rows 30–36 inches apart. Keep the soil moist during the germination process, which typically takes 7–14 days. Once seedlings have emerged, thin them to prevent overcrowding, and mulch around the plants to maintain moisture and control weeds.

Early Sowing for Seedlings: For an earlier start, sow seeds indoors 8–10 weeks before the last expected frost. Use seed trays filled with a high-quality potting mix, planting seeds 1/4 inch deep. Keep the temperature around 70–75°F for optimal germination. Once seedlings have a few sets of true leaves, harden them off by gradually introducing them to outdoor conditions. Space transplants 18–24 inches apart in a sunny, well-draining location and water regularly.

Harvesting: Harvest Japanese Pickling Eggplants when they reach about 4–6 inches in length. The skin should be smooth and glossy, and the flesh should be firm but tender. For pickling, it’s best to pick the fruit when its still young, as overripe eggplants can become bitter and tough. Use a sharp knife to cut the eggplant from the plant, leaving a small portion of stem intact.