The species diversity of eggplant is rapidly increasing every year. Until recently, not every gardener was engaged in growing this vegetable useful for vitamins. Thanks to the development of genetics, the emergence of new hybrid varieties, eggplant reproduction has become more accessible and much easier.
This article will focus on the late eggplant variety with the affectionate name “Mishutka”.
Description
Eggplant “Mishutka”, as noted earlier, is classified as a late ripening variety. The plant can be grown both in a greenhouse and in open ground. The time of full ripening of fruits is 130-145 days. Yield is high.
Eggplants of this variety are pear-shaped and dark purple, almost black in color. The mass of one vegetable can reach 250 grams. The pulp is white, without bitterness.
In cooking, the variety is used for canning, cooking first and second courses.
Cultivation and care
Seeds begin to be sown for seedlings in late February – early March. Plants dive only when 2-3 true leaves appear on the bush. You will learn how to conduct a pick correctly from the video:
Planting seedlings in the greenhouse is carried out at the end of May, and in open ground – at the beginning of June.
After the formation of the ovary, it is necessary to trim the excess fruit to improve the quality of the future vegetable. All small inflorescences should be removed, leaving only 5-6 largest ovaries.
The plant does not need special care. Of the mandatory conditions for growing, the following can be noted:
- abundant and timely watering;
- pruning leaves and small fruits;
- loosening of the soil;
- top dressing of bushes with fertilizers.
Harvesting is carried out 130-145 days after planting the seeds.
Store vegetables in cool, well-ventilated areas. To increase the storage period, eggplants can be frozen or dried, as well as pickled or canned for the winter.