Eggplant
Eggplant Production
Eggplant is a warm-season crop within the same nightshade family as tomatoes and bell peppers. While botanically a fruit, eggplant is considered a vegetable due to its culinary preparation. This self-pollinating crop grows best in slightly acidic soils (pH 5.5 - 6.5) with adequate aeration and moisture.
There are three primary kinds of eggplant grown in California: American (oblong with dark purple skin), Japanese (slender and long with thin skin), and Italian (short and wide with thick skin). American varieties include American Black Bell and Black Beauty. Common varieties for Japanese and Italian types are Japanese Millionaire and Italian Little Finger.
In California, eggplant is produced in three main regions: the southern desert valleys (Riverside and San Bernardino Counties), the San Joaquin Valley (Stanislaus and Fresno Counties), and the southern coast (Orange County).