Eggplant Seeds,
Black Beauty

Start seeds indoors 8-10 weeks before the last expected frost date. Transplant outdoors only after all danger of frost has passed, and temperatures remain consistently above 65 F. If you live in a cooler climate, use black plastic mulch or row covers to retain heat and extend the growing season. If you are not sure how to find your local frost dates, check out our blog post 'Our Experts Answer Questions, Share Resources.'

Sow seeds 1/4 inch deep in seed-starting mix, keeping the soil temperature between 75–85 F for successful germination. Harden off seedlings before transplanting by gradually exposing them to outdoor conditions. Space plants about 18 inches apart. Use rich, well-draining soil with a pH of 6.0–7.0 and amend the soil with compost or well-rotted manure before planting.

Water regularly to keep the soil evenly moist but avoid overwatering, which can lead to root rot. Fertilize with a balanced or high-potassium fertilizer once the plants begin to flower and set fruit. Regularly check for pests like flea beetles, aphids, and spider mites, and manage them with neem oil or insecticidal soap. To prevent fungal diseases, keep the foliage dry and practice crop rotation. Harvest the fruits when they are glossy and firm, cutting them from the plant with a sharp knife or pruners.

• Eggplants are not insect-pollinated, so it is not necessary to isolate the plants very much to ensure pure seed. For home gardeners, an isolation distance of at least 40 feet is sufficient for seed saving.
• Allow fruit to become overripe; the fruit will become slightly wrinkled and soft.
• Scoop seeds out, rinse, and spread out to dry thoroughly.
• Properly stored eggplant seeds will remain viable for up to 4 years.