Organic Aubergine BB-SEG-1082 F1

Aubergine: BB-SEG-1082 F1
Solanum melongena
Approx. 210-250 seeds per gram
This versatile and recognizable crop is popular in the Mediterranean and Middle East.
As well as the traditional glossy purple varieties, aubergine fruits can also be pink and white in colour – and a range of shapes and sizes.
Aubergines need warm growing conditions. In the UK they will need heat to germinate and protected conditions such as a greenhouse or polytunnel to grow.
Open pollinated varieties will normally crop well in the UK but for reliability and productivity down here in Cornwall we often choose the F1 types which will produce well even in the dullest British summers.

BB-SEG-1082 F1 is a modern hybrid which is strong against Verticillium and Fusarium. An early, half-long aubergine that has a high yield of firm uniform fruits. Plants are spine-free and have big leaves which protect the fruits and this preserves the colour. Performs well in cool greenhouse or tunnels and outside in a sheltered spot.

How to grow:
Sow the seeds in a tray or module of good organic compost between January and March. They will need a temperature of 18 to 21 °C so a small propagator is ideal.
Once the seedlings have become small plants of about 5 cm high, pot them up in a small 8cm pot and ensure they’re kept warm.
Once they have grown on to about 10 cm tall you can plant them out 3 to a grow bag or into the greenhouse/polytunnel border 60 cm apart. They will need some support and tying in as they grow.
The purple star shaped flowers will appear late Spring followed by the small immature fruits. As the fruits grow feed with an organic liquid feed.
Cut the fruits when they are about 20 cm long, firm, plump and shiny. You should get 3 to 5 fruits per plant.
Pests and diseases:
Plants grown undercover can suffer with whitefly and aphids. They can be treated with environmentally friendly insecticides or biological controls.
How to cook:
Aubergines are essential in a moussaka, great in mixed roast vegetables, and also make fantastic curries.
Some chefs salt them to get rid of the bitter juices but we never do this as the modern varieties tend not to need it when picked fresh from the garden. Try brushing with oil and baking them.