Scientific name: Solanum melongena
Common name: Brinjal, Eggplant, Aubergine
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit. It is known in South Asia, Southeast Asia and South Africa as Brinjal. While "eggplant" is the common name in American, Canadian, and Australian English, "aubergine" is much more common in British English. The fruit is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille. As a member of the genus Solanum, it is related to both the tomato and the potato. The fruit flesh is smooth, as in the related tomato. The numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.
The eggplant is a delicate, tropical perennial often cultivated as a tender or half-hardy annual in temperate climates. It grows 40-150cm tall, with large, coarsely lobed leaves that are 10-20cm long and 5-10cm. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The egg-shaped glossy purple fruit has white flesh with a meaty texture. The cut surface of the flesh rapidly turns brown when the fruit is cut open. Different varieties of the plant produce fruit of different size, shape, and colour, though typically purple. Eggplant is used in the cuisine of many countries.
Reference made from Wikipedia – http://en.wikipedia.org/wiki/Eggplant
Light: Full sunlight.
Water: Water when the soil feels dry to the touch.
Fertiliser: Feed with organic pellets fertiliser once a month.
Pot model: TC Conical Pot
Pot colour: Terracotta
Pot type: Clay pot with drainage hole
Pot size: Ø25cm x H22cm
Plant size: Vary in sizes
* Product photo shown is for reference only. Actual plant colour, type, size and arrangement may differ from photo.