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Brinjal Light Purple Long – Organic Vegetable Seeds

Original price was: ₹115.00.Current price is: ₹74.00.

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  • Shipping ₹ 90 for order Below 500
  • Shipping ₹ 79 for order RS 500 – 999
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  • Dispatch in 7 days
  • Country of origin: India

Description

If you are already thinking about what you want to grow in your garden this season, start out right with organic seeds. Enjoy your Kitchen Gardening with chemical-free Brinjal Light Purple Long – Organic Vegetable Seeds.

1 packet contains 30 Brinjal Light Purple Long seeds.

Eggplant, aubergine or Brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines.

Seeds Specifications

Seeds per Packet 30
Common Name Solanum melongena, eggplant, Aubergine.
Height Up to 1.21 mete
Flower Colour White to purple.
Bloom Time Approx. 2.5 months after transplanting, if seeds were sown in the month of June, September and January the blooming time will be August, November and March respectively.
Difficulty Level Moderately difficult.

Planting And Care

  • Refer our Garden Guide for detailed procedures and meanings of words related to gardening
  • SunlightKeep the seedlings container in Bright sunlight
  • Protect the brinjal seedlings from direct harsh sunlight
  • SoilThe soil should be well drained and nutrient rich for Brinjal seedlings
  • WateringWater the seedlings when the topsoil (1-2 inch) in pot feels dry to touch
  • Poke your finger/plain small stick into the soil to check the moisture
  • Do not overwater the seedlings
  • Water thoroughly in the summer and reduce watering in winter and rainy season
  • Application of FertilizerDuring the main growing season feed the Brinjal seedlings with organic fertilizer once a month
  • Loosen the topsoil without disturbing the roots of the seedlings so it can uptake the nutrients and moisture easily
  • plant ProtectionRemove dead, infected or damaged seedlings from container
  • DontsDo not overwater the seedlings especially when container does not have drainage holes

Brinjal Light Purple Long Care

  • How to Sow Brinjal Seeds You can grow Brinjal in three seasons, June (Kharif) Rabi (September) January (Summer)
  • Select a container having 3-5 inch diameter
  • Fill the container with well-drained soil
  • Moisten the surface of the soil
  • Sprinkle the seeds evenly over the soil and spread a thin layer of soil over it
  • or Make a hole of 1 inch deep and put 2-3 seeds in each hole and cover the hole with fine layer of the soil
  • Cover the seed tray with a transparent plastic paper
  • Place the seed tray in indirect bright light
  • Uncover the seedlings once they germinate
  • Tansplant the seedlings after 30-35 days in 5-7 inches pot or directly in the groundDo not over-water the seedlings to avoid root rot
  • Germination rate and viability of Brinjal seedBrinjal seed Germination rate and viability is up to 70%
  • Brinjal growth rate is medium
Sunlight Brinjal enjoys bright sunlight but appreciates a little shade during the hottest regions.
Watering
  • Water the seedlings when the topsoil (1-2 inch) in the container feels dry to touch.
  • Poke your finger/plain small stick into the soil to check the moisture.
Soil Nutrient-rich well-draining soil with Optimum PH range 5.8 and 6.5.
Temperature 26.6 to 32.6-degree celsius.
Fertilizer Apply any organic fertilizer.
Harvest Season Harvesting can be done 55, 60 days after transplanting. Fruits are harvested at tender stage at 4, 5 days intervals.

Brinjal Light Purple Long Uses

Medicinal Use:

  • Eggplant is a high-fiber, low-calorie food that is rich in nutrients and comes with many potential health benefits
  • From reducing the risk of heart disease to helping with blood sugar control and weight loss, eggplants are a simple and delicious addition to any healthy diet
  • Note: The following information is general guidelines
  • Be sure to ask your healthcare provider for guidelines

Culinary Use:

  • It can be grilled, stuffed, roasted, served in soups and stews and on kabobs, and used in curries and stir-fries

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