Botanical nomenclature: Solanum macrocarpon
Common name: African Eggplant
Family: Solanaceae
Origin: West Africa
€2.26
A herbaceous, shrubby perennial to 1.5 m in tall, native to and popular in West Africa but rarely cultivated in other tropical regions of the world for its edible, medicinal and ornamental qualities. It has oval-shaped leaves with waxy margins and white to purple flowers, followed by round, edible fruits, which mature from greenish-white to yellow or yellowish-brown. Solanum macrocarpon fruits can be eaten raw or cooked in many different ways- boiled, steamed, pickled, or added to stews but the leaves, cooked as a vegetable are perhaps even more popular. Both the leaves and the fruit have a somewhat bitter flavor.
General Instructions (English)
If you don’t have a seed spreader, greenhouse, or similar equipment, follow these steps:
Fill a container with good drainage using a mix of peat and perlite.
Moisten the substrate, ensuring it’s damp but not soaked.
Plant the seeds and cover them lightly with the substrate.
Place the container or pot inside a polyethylene bag (a ziplock bag works well and is available at supermarkets).
This method will provide the ideal temperature and humidity for the germination phase.
Keep the seeds in a bright location, but avoid direct sunlight.
Open the bag every 2–3 days to check the moisture level and see if any seeds have germinated. This also allows for air exchange, preventing unwanted fungi.
After germination, carefully transfer the seedlings to individual pots, taking care not to damage the delicate roots.
Acclimatize the seedlings for 4–12 weeks before transplanting them to their final location.
Transplant only on cloudy days to reduce stress on the seedlings.
Prepare the planting pit 2–4 weeks in advance by adding the necessary fertilizers for optimal growth.
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