(Solanum Melongena) Nagasaki Long Eggplant is a popular Japanese heirloom vegetable. It has been grown in Nagasaki, Japan for over 100 years.
There are short varieties of this species, but these can also be found in the West occasionally. The long variety was first grown by a farmer named Kato who lived on one of the islands that forms Nagasaki Prefecture.
The mild, delicately flavored flesh is less bitter than some of the varieties you would typically find in the grocery store.
These are sometimes referred to as “Japanese eggplant” or “Asian eggplant.”
The shape of this Japanese eggplant resembles a samurai sword, the tip tapering to a point and the blade narrowing at the hilt.
These vegetables are purple on the outside with white flesh. They have a thin skin that is tender when sautéed.
This eggplant is longer and more slender than other types, but has a high yield.
For the best flavor, harvest eggplants when they are 3-4 inches long and have a shiny, purple skin. This will prevent them from becoming bitter or tough.
After harvesting Nagasaki Long Eggplant, they can be stored for a few days in a plastic bag in the refrigerator.
Store at a cool room temperature for 1-2 days and the crisper drawer of your refrigerator if longer.
The Nagasaki Long Eggplant is an Asian vegetable that needs little maintenance and it fits well in small garden.
Minimum Seed Count: 25