Excellent Seeds of Bulgarian Eggplant 12 – A Taste with Bulgarian tradition

семена на патладжан български 12 (3-1) Packaging / Number of Seeds: 2 grams eggplant seeds
Seeding Rate: 40 to
Yield: 4-5 to
Sowing Period: Marc
Transplanting Period: May
Growing Scheme: Row planting, with 80 cm between rows and 35-40 cm between plants.
Vegetation Period: 125 days.
Fruit Characteristics: Pear-shaped, reaching 16-18 cm in length and about 250 grams in weight.
The Semenata BG catalog now features the Bulgarian Eggplant 121 variety, which we present to all our current and potential customers interested in gardening and vegetable production.

As its name suggests, this variety is a purely Bulgarian selection and has been on the market since 2006. It is a medium-early variety, very nutritious and tasty. The stem is slightly branched and can grow up to 120 cm high with proper care.

The vegetation period of Bulgarian Eggplant 12 lasts about 125 days, according to the data in the Semenata.bg online store catalog.

As many of you may know, eggplant, often mistakenly called “blue tomato” in Bulgaria, originates from Asia and was introduced to our lands around the 15th century. Since then, it has quickly become a staple of traditional Bulgarian cuisine. It is closely related to tomatoes, potatoes, and nightshade plants.

To plant 1 decare of land, you need only 35 to 50 grams of Bulgarian Eggplant 12 seeds, which means about 3,000 plants per decare.

Sowing and Growing
Sowing occurs in March, when soil temperatures exceed 15°C.
Transplanting into open fields is done in May, once the risk of late frosts has passed.
The plants are grown in rows with 80 cm spacing between rows and 35-50 cm between plants in the row.
The harvest period is July-August.
With minimal care, regular watering, and soil fertilization, Bulgarian Eggplant 12 will reward you with a bountiful harvest. However, you must protect the plants from pests such as aphids, flea beetles, mites, and diseases common to eggplants, as advised by the experts from the Semenata.bg online store.

Uses and Culinary Applications
Eggplant is a regular guest on Bulgarian tables and is used in many salads, appetizers, and starters. It is a key ingredient in moussaka, imam bayildi, gyuvech, turlu gyuvech, ratatouille, and is also used for pickling and winter preserves.

Before cooking, it is recommended to remove the bitter taste of the eggplant by slicing it, salting it, and allowing it to drain on a suitable surface, such as cheesecloth.

Due to its rich taste and health benefits, eggplant is also a sought-after product in markets and grocery stores across the country.