Aubergine Orlando

The Orlando Aubergine is an annual vegetable plant, reaching a height of 25 to 35cm (10 to 14in). It is an original dwarf variety, ideal for pots. Cultivated for its fleshy finger-sized fruits, its flesh is consumed cooked, sautéed, or stuffed, and is essential in ratatouille. Sowing period is from February to April for a harvest 5 months later.

The aubergine was introduced to Europe around the 14th century in Spain and then in France in the 17th century. It has been cultivated in India and China since ancient times. Aubergine is cooked and 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.

The 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: Carry out regular weeding and hoeing. Prune the ends of the branches to facilitate fruit enlargement.