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Eggplant - Long Purple
The Eggplant Long Purple-Japanese/Chinese, 'Solanum melongena', has a milder, more delicate flavor than regular eggplant. The Long Purple has few seeds and a thin skin that makes it easy to cook. Eggplant is a very international vegetable. The unique and tasty dishes cooked in Japan, China, Italy, Russia and other countries make eggplant a useful and tasty vegetable for your garden. Try eggplant dipped in flour and sauteed in olive oil, stir fried with bean sprouts, peppers, and tomatoes, or roasted and combined with olive oil, chopped onions and tomatoes. Long Purple has 8 to 10 inch long, 2 inch in diameter eggplants. Plant in the spring, 3 to 4 weeks after the last average frost date. Ground temperature needs to be very warm for seed to germinate. If nighttime temperatures drop below 60 degrees, the fruit will not set. Eggplant prefers rich, deep, loose soils with large amounts of organic material. Provide 1 inch of water a week if it does not rain. ... more information
Dill Dukat The Dill Dukat, 'Anethum graveolens', has more foliage that lasts longer on the plant than other dills. The Duckat Dill is mild, sweet, and never bitter or overly strong. The tall graceful plants with the feathery, blue-green leaves, will add style to your garden. The Dukat Dill has small. yellow flowers in a 6 inch wide upside down umbrella shaped flower cluster. The primary use for Dill is culinary. Fresh Dill leaves are sprinkled on all sorts of food including potatoes, lamb chops, tomatoes, squash, salads, sauces, grilled salmon, eggs, spinach, cucumbers, and green beans. Dried Dill leaves, called dill weed, can also be used but the fresh leaves are much stronger and taste better. Dill is used extensively in Scandinavian and Russian cooking. Plant Dill in the spring after the last day of spring frost. Dill prefers fertile well drained soil with lots of organic matter. |
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