চাইনিজ বড় বেগুন, also known as Chinese eggplant or Oriental eggplant, is a variety of eggplant that is longer and thinner than the typical eggplant. It has a deep purple skin and white flesh that is slightly sweet and less bitter than other eggplants. Chinese eggplants are popular in Asian cuisine and can be used in a variety of dishes, including stir-fries, curries, and stews.
Net Wt: 03 g,
MRP: 180 TK
Cultivation
Chinese eggplants can be grown in most climates, but they prefer warm weather and well-drained soil. They can be started from seeds indoors about 6-8 weeks before the last frost date. The seeds should be planted about 1/4 inch deep in pots filled with a seed-starting mix. Once the seedlings have emerged and have a few sets of leaves, they can be transplanted outdoors to a location that receives full sun.
Chinese eggplants should be spaced about 24 inches apart in rows that are 3 feet apart. They need to be watered regularly, especially during hot weather. When the fruits are about 6-8 inches long, they can be harvested. Simply cut them off the plant with a sharp knife.
Here are some additional tips for growing Chinese eggplants:
– Fertilize the plants once a month with a balanced fertilizer.
– Mulch around the plants to help retain moisture and suppress weeds.
– Watch for pests such as aphids and flea beetles, and treat them accordingly.
– Harvest the eggplants when they are firm and shiny. If they are allowed to get too ripe, they will become bitter.
