GROWING AUBERGINE
Aubergines—those glossy, purple jewels—bring a touch of Mediterranean warmth to even the most modest plot. Their velvety leaves, dusky stems, and starry violet blooms feel like something from a fairytale, and beneath all that splendour, the fruit slowly swells into its deep, inky sheen. In the kitchen, aubergines are masters of disguise: melting into stews, crisping golden on the grill, or carrying smoky notes in a simple dip. Each one is a little vessel for sunshine, flavour, and imagination.
HOW TO
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Start with warmth - Aubergines are sun worshippers. Begin seeds indoors while the spring air is still cool, then gently nurture them until the soil outside has truly warmed. They’ll sulk in the cold, so patience here is rewarded.
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Planting out - Once the frosts have vanished and the days grow long, move your seedlings into their summer home—be it a sunny border, greenhouse, or even a large terracotta pot. Give them space to stretch their leaves: about half a meter between plants feels just right.
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Care and attention - Keep their feet snug in rich, moist soil, and tuck a mulch blanket around their base to lock in warmth. Aubergines adore a regular drink and a little feed once the first flowers appear—think of it as a seasonal treat that helps them bear fruit.
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Pollination magic - Their lilac blossoms are self-fertile, but a visiting bee or a gentle shake of the stem can work wonders in coaxing more fruit. Think of it as a little dance in the garden air.
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Support and strength - As the fruits swell, they may need a friendly stake to lean upon. Tie them in gently with soft twine so they can ripen gracefully without strain.
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Pick your aubergines when their skins are at their glossiest—shining like polished stones. If they dull, you’ve waited too long. Cut the stem cleanly with a knife or secateurs, leaving a little green cap like a jaunty hat. Harvesting regularly encourages more fruits, so gather them often and let your basket fill with their rich hues.
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