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Get the most of your eggplant fertilizer

 

Eggplant (US), aubergine (UK), or brinjal (South Asia and South Africa) is a plant species in the nightshade family Solanaceae, Solanum melongena, grown for its often purple edible fruit.

The spongy, absorbent fruit of the plant is widely used in cooking in many different cuisines, and is often considered a vegetable, even though it is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato and the potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is not advisable to eat it raw. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.

Botanically classified as a berry, the fruit contains numerous small, soft, edible seeds that taste bitter because they contain or are covered in nicotinoid alkaloids, like the related tobacco.

Source: Wikipedia

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Summary of N, P, and K Research with Eggplant in Florida | George Hochmuth and Ed HanlonRead more
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Recommendations

Fertilization and fertigation recommendation for growing eggplantsRead more

Research

Eggplant Yield in Response Potassium Fertilization on Sandy Soil Read more

Articles

Recomandări cu privire la fertilizările standardizate IFAS pentru culturile de legumeRead more
IFAS Standardized Fertilization Recommendations for Vegetable Crops | George J. Hochmuth and Edward A. HanlonRead more
Summary of N, P, and K Research with Eggplant in Florida | George Hochmuth and Ed HanlonRead more
IFAS Standardized Fertilization Recommendations for Vegetable CropsRead more