Black Beauty Eggplant, Black Beauty Aubergine, Black Beauty Melongene Solanum melongena Black Beauty

Detailed Listing For
Botanical Name:

Solanum melongena Black Beauty








Black Beauty

Common Name:

Black Beauty Eggplant, Black Beauty Aubergine, Black Beauty Melongene

Seeds Per Pound:
4.78 lb
Average Viable Seeds/Packet:
Germination Test Type:
2-3 feet
Collection Locale:
Crop Year:
Minimum Hardiness Zone:

In Stock: 4.78 lb
  • Solanum melongena Black Beauty

Items are priced on a curve, you can buy any 'bulk quantity' up to what we have in stock, some examples are:
1 packet (~ 105 seeds)
10 gram (~ 2579 seeds)
1 oz (~ 7313 seeds)
1 lb (~ 117000 seeds)
Growing Info, follow in order:
Scarification: none required.
Stratification: none required.
Germination: sow seed 1/16" deep, tamp the soil and keep moist. Sow seeds in early spring in a warm greenhouse. Germination is usually quick and good. Pot up the seedlings into individual pots of fairly rich compost as soon as the first true leaf appears and plant them out after the last expected frosts.
In a Nutshell:

The fruit should not be eaten raw. It can be baked, stewed or added to soups, curries etc. The fruit is said to be very nutritious. It is a good source of vitamin C and potassium.
* It was originally domesticated in India and Bangladesh from the wild nightshade, the thorn or bitter apple, S. incanum.
* This variety is over 100 years old. It ripens much earlier than other varieties. more...
* In tropical and subtropical climates, eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is passed. Seeds are typically started eight to 10 weeks prior to the anticipated frost-free date.
* Eggplant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karn?yar?k or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patl?can k?zartmas? (meaning: fried aubergines) or without yogurt as in patl?can ?ak?uka. Perhaps the best-known Turkish eggplant dishes are ?mam bay?ld? (vegetarian) and Karn?yar?k (with minced meat). more...
* The aubergine is used mainly as a food crop, but it does also have various medicinal uses that make it a valuable addition to the diet. In particular the fruit helps to lower blood cholesterol levels and is suitable as part of a diet to help regulate high blood pressure. The fruit is antihaemorrhoidal and hypotensive. It is also used as an antidote to poisonous mushrooms. more...
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