Aubergine Ophelia F1

The Ophelia aubergine is an annual vegetable plant that grows to a height of 25 to 35cm (10 to 14in). It is a dwarf variety, ideal for pot cultivation. Cultivated for its fleshy and smooth fruits the size of a golf ball, its flesh is consumed cooked, sautéed or stuffed, and it is indispensable in ratatouille. Sowing period is from February to April for a harvest 5 months later.

Aubergine was introduced to Europe around the 14th century in Spain and then in the 17th century in France. It has been cultivated in India and China since ancient times. Aubergine is consumed cooked, stuffed with meat, cream, or gratin, and is used in ratatouille. Aubergine has calming and diuretic properties and contains vitamins A, B1, B2, B5, C, and PP, as well as iron and calcium.

Aubergine will require a supply of well-rotted compost (3 kg/m²) in late autumn or early spring.

Harvest: Between July and October. Aubergines are harvested as needed and as they develop.

Storage: Between July and October. Aubergines can be stored for a few days in a cool place.

Gardener's tip: Regular weeding and hoeing are recommended. Prune the ends of the branches to facilitate fruit enlargement.