Considered one of the best by gourmets and gardeners alike, Rosa Bianca is a gorgeous variety with a delicate, mild flavor & creamy consistency. A prolific grower that is both lovely to look at and lovely to eat!
Rosa Bianca is an Italian heirloom Aubergine Eggplant which has become popular with vegetable enthusiasts and chefs alike due to their interesting colors, Creamy flesh & mild flavor. The plants grow to around 60 to 90cm (24 to 36in) in height and a spread of 45cm (18in).
For best quality, pick the fruits when they are still slightly immature, the few seeds within should still be soft and light in color. This variety has very little bitterness and because of this is extremely versatile and suitable for baking, frying, roasting, grilling as well as adding to stir-fries, curries, casseroles and stews. Rosa Bianca is perfect for cooking Eggplant Parmisiana.
~ planting ~
Start indoors 8–10 weeks before last frost, plant out 2–3 weeks after last frost. Requires bottom heat for good germination. Pot up to 3-4” pots when first true leaves develop, bury to first leaves. If starts are grown in a greenhouse with shade cloth, harden off in full sun 3-4 days before transplanting after warm weather has settled. Like melons, Eggplant is a heat loving plant and is particularly sensitive to arrested growth. It needs steady unchecked growth to produce good yields.
Planting Depth 1/4"
Soil Temp. Germ. 85
Days to Germ. 14
Plant Spacing 18–28”
Row Spacing 30–36”
Days To Maturity 40–50
Full Sun, Moist Well Drained Soil
~ growing ~
Eggplant thrives in the full heat of summer; row covers, black plastic, or other methods to conserve heat may be necessary in some climates. If temperatures threaten to fall below 55 degrees F, cover the plants. As soon as the seedlings become established, mulch them to conserve moisture and control weeds. Keep the soil evenly moist, and apply fertilizer or organic matter once monthly.
~ harvesting ~
Harvesting: When the skin of an eggplant begins to take on a high gloss, it is nearly ripe. To test for ripeness, press gently on the skin; if the flesh remains indented, it is ready to be harvested. For freshest taste, use immediately. If necessary, eggplant can be stored in the refrigerator for up to a week. If the seeds inside begin to turn brown, this indicates that it is overripe. Keep in mind that some parts of the leaves and flowers are poisonous if ingested.
