A: A well-rounded summer garden often includes a mix of the 40 best summer flowers to ensure a dazzling flower arrangement with varied size, color, and shape. Including native plants and flowers like aster, sea holly, and portulaca can add beauty and attract pollinators like bees and butterflies.
A: Absolutely! White flowers bring brightness and a fresh look, complementing the bright orange and orange and yellow blooms. Plants like foxglove, hydrangeas, and some tubular flowers in shades of white can add elegance and contrast.
A: Flowers with funnel-shaped flowers, tubular flowers, and shades of purple and blue such as lantana, delphinium, and amaranth are especially attractive to butterflies and hummingbirds. These flowers also add vibrant color to any garden or container.
A: Ideally, rotate crops every year or at least every 2 to 3 years. The longer you wait, the more pests and diseases can build up. A 3- or 4-year rotation cycle is common for home gardeners.
A: Yes! Even in small gardens or containers, rotating crop families from season to season helps maintain soil health. You can also use pots or raised beds to diversify planting areas.
A: If you grow the same crop repeatedly, try to plant it in different spots each year. Also, improve soil with compost and consider using disease-resistant varieties to reduce problems.
Running bamboo spreads aggressively through underground rhizomes and can take over large areas if not controlled, making it suitable for creating fast-growing screens but requiring root barriers. Clumping bamboo grows in tight clusters and expands slowly, making it easier to manage and ideal for smaller gardens or containers.
Yes! Many bamboo varieties, such as lucky bamboo (Dracaena sanderiana) and some dwarf clumping species, thrive indoors. Indoor bamboo prefers bright, indirect light and well-draining soil or water culture.
Yes, bamboo grows well in large containers with well-draining soil. Container bamboo requires more frequent watering and feeding but offers excellent control over spread and size.
Back in India, I grew up with the usual eggplants similar to the Western varieties—big and round. But I also knew about those long, slender ones (which I later found out are called Japanese eggplants). Curiosity got the better of me, so I gave them a shot in my vegetable garden to see how they differ with the ones I'm used to. Turns out, they're really easy to grow, super productive, and they've opened up a whole new world of recipes in my kitchen.
If you're thinking about giving them a shot, I say go for it! Let me help you get started:
Before we get started, let’s clear up any confusion. Japanese eggplants, also known as Oriental eggplants, are distinct from the larger, more common varieties you might find in Western supermarkets. They're long, slender, and glossy with a tender texture and mild flavor, perfect for stir-fries, grilling, and tempura. One of the distinct characteristics of Japanese eggplant is that it has a thinner skin and fewer seeds than other varieties of eggplant, making it easier to cook and digest. Some of the famous varieties include Black Beauty, Ichiban, and Orient Express.
Wait until after the last frost date in your area. Japanese eggplants thrive in warm weather, so soil temperatures should ideally be above 60°F (15°C).
Choose a spot in your garden that receives full sun, about 6-8 hours of direct sunlight per day. Ensure the soil is well-draining to prevent waterlogging, which can lead to root rot.
I personally prefer to use organic seeds as they are free of harmful chemicals and pesticides. You can find them at your local nursery or online. Make sure to choose seeds that are specifically labeled as Japanese eggplant. They should be dark purple and have a slightly curved shape. Avoid seeds that are discolored or have any signs of damage.
But if you don't want to start from seeds, you can also buy healthy seedlings from a nursery or garden center.
Before planting Japanese eggplant, it is important to prepare the soil properly. Start by choosing a sunny spot in your garden that gets at least 6-8 hours of direct sunlight per day. Use a trowel or garden shovel to dig up the soil, loosening it to a depth of about 12-15 inches. I usually add organic matter such as compost or aged manure to the soil to improve its texture and fertility. This helps the plants grow healthy and strong.
If you're planting in pots or starting from seed trays, just fill them up with a good potting mix that has good drainage.
I like to plant the seeds indoors in a seed tray or small pots filled with well-draining potting mix. Just pop them in about 1/4 inch deep and keep the soil consistently moist—like a damp sponge, not soaking wet. Put the tray or pots in a warm, sunny spot, and cover them with plastic wrap or a humidity dome to help keep everything nice and humid. Once you see the little seedlings sprout, take off the cover and keep watering regularly to keep the soil moist.
Keep in mind that timing is crucial for transplanting. Make sure to wait until all danger of frost has passed and the soil temperature is consistently above 60°F (15°C). As I mentioned above, Japanese eggplants love warmth, so a sunny, warm day is perfect for transplanting.
Before transplanting, give your seedlings a good soak in their pots. This helps them handle the move better and makes it easier to take them out without hurting their roots.
Gently tap the sides and bottom of the pots to loosen up the soil. Carefully lift the seedlings out by holding the base of the stem and supporting the root ball. If your seedlings are in biodegradable pots, you can just plant them directly without taking them out of the pot.
Lastly, place each seedling into a prepared hole, making sure the top of the root ball is level with the soil surface. Be sure to space the plants about 18-24 inches apart in rows that are 2-3 feet apart. Gently fill the hole with soil, pressing it down lightly to get rid of air pockets and ensure good soil-to-root contact.
If you bought a seedling instead of seeds, you can skip the seed-starting process and jump straight to transplanting them once you've prepared the soil.
After planting, water your Japanese eggplants thoroughly. Keep the soil consistently moist but not waterlogged throughout the growing season. Water deeply once or twice a week, depending on weather conditions.
Fertilizing your eggplants is important to ensure healthy growth and a good harvest. I usually fertilize my plants every two weeks with a balanced fertilizer, such as 10-10-10. Be sure to follow the instructions on the fertilizer package, as over-fertilizing can damage the plants. Additionally, I like to add a layer of compost around the base of the plants every month to provide additional nutrients.
Pruning your eggplants can help promote healthy growth and a higher yield. I usually prune my plants when they reach about 12 inches in height by removing the lower leaves and any suckers that grow in between the main stem and the branches. This helps to direct the plant's energy towards the fruit. Additionally, providing support for your eggplants can prevent them from falling over due to the weight of the fruit. I like to use tomato cages or stakes to support my plants.
I recommend applying a 2-3 inch layer of mulch around the plants to conserve moisture, suppress weeds, and regulate soil temperature. Mulching also helps maintain soil structure and reduces the need for frequent watering.
During the winter months, Japanese eggplants don't need as much water. Let the soil dry out a bit between waterings to keep their roots happy and avoid root rot. Simply check the top inch of soil—if it feels dry, it's time to water.
If you live in a place with mild winters, mulch around the base of the plants with a thick layer of straw or leaves to insulate the roots. In colder climates, think about using a row cover or cloche to protect your plants from freezing temperatures. Alternatively, if you're growing them in containers, bring them inside before the first frost and find them a sunny spot indoors.
As with any plant, Japanese eggplants are prone to pests. Some common pests that affect them include aphids, flea beetles, and spider mites. These pests can cause damage to the leaves and fruit of the plant, leading to reduced yield and poor quality produce.
To prevent pest infestations, I recommend regularly inspecting your plants for signs of damage or pests. If you notice any pests, you can try removing them by hand and using an insecticidal soap or neem oil spray. It's also important to keep your garden clean and free of debris, as this can attract pests.
In addition to pests, this plant is also susceptible to diseases such as verticillium wilt and bacterial spot. These diseases can cause stunted growth, yellowing leaves, and reduced yield.
It's important to keep your garden clean and free of debris, as this can harbor disease-causing organisms. Additionally, avoid overwatering your plants and ensure they have adequate air circulation to prevent moisture buildup.
As a general rule, Japanese eggplants are ready to harvest when they reach a length of 6-8 inches and a diameter of 1-2 inches, that should be around 60-80 days after planting. The skin should be shiny, and the flesh should be firm to the touch. It is important to harvest the eggplants as soon as they are ready to prevent them from becoming overripe and bitter. Overripe eggplants can also develop tough skin and seeds, making them less desirable for cooking.
To harvest, I use a sharp pair of pruning shears or scissors to cut the stem about 1 inch above the fruit. It is important to avoid pulling or twisting the eggplant, as this can damage the plant and reduce future yields. I also wear gloves while harvesting to protect my hands from the prickly stems and leaves.
Once harvested, they should be stored in a cool, dry place with good air circulation. I like to store them in a single layer in a shallow container or on a wire rack to prevent them from touching each other and becoming bruised. They can also be stored in a plastic bag with a few ventilation holes to prevent moisture buildup. Japanese eggplants can be stored in the refrigerator for up to 1 week.
To save seeds from Japanese eggplants, allow a few fruits to fully ripen on the plant until they turn yellow and start to dry. Remove seeds from the fruit, rinse them clean, and air-dry them thoroughly before storing in a cool, dry place for future planting.
Yes, Japanese eggplants can be grown hydroponically or in a greenhouse environment with controlled temperature, humidity, and nutrient levels. Ensure adequate light and ventilation for healthy growth and fruit production.
Yes, Japanese eggplants can benefit from companion planting with vegetable and herb like basil, which can deter pests, or with other vegetables like peppers and tomatoes, which have similar growing requirements.
