★ Organically grown on our farm
Italian Round Eggplant, also known as Tonda di Manfredonia, is a prized heirloom variety originating from southern Italy. Known for its distinctive round shape and glossy deep purple skin, this gourmet eggplant is celebrated for its mild, slightly sweet flavor and tender yet firm texture.
Perfect for grilling, roasting, sautéing, and baking, Italian Round Eggplant absorbs flavors beautifully while maintaining its rich texture in a variety of dishes. It is especially popular in traditional Italian recipes such as caponata, ratatouille, casseroles, and hearty vegetable stews.
Organically grown on the farm, this productive heirloom variety thrives in warm weather and full sun, producing beautiful, flavorful fruits that add both color and culinary versatility to the garden and kitchen alike.
Italian Round Eggplant Seed Details
- Quantity: 25 Seeds
- Seed Planting Depth: 1/4 Inch
- Germination Temperature: 70–90°F
- Days to Germination: 5–13 Days
- Row Spacing: 24–36 Inches
- Plant Spacing: 18–24 Inches
- 100-Foot Row Yield: Approx. 50 lbs
- Sun Requirements: Full Sun
- Harvest Time: Approximately 80 Days
How to Save Italian Round Eggplant Seeds
Italian Round Eggplant is primarily self-pollinating, but cross-pollination between eggplant varieties can still occur. To maintain seed purity, separate different eggplant varieties by approximately 1/4 mile when saving seeds.
Allow fruits to fully mature on the plant and remain on the vine until they develop a yellow to brown coloration. Mature fruits are ideal for harvesting viable seeds. Cut open the mature eggplant and scoop the seeds into a bowl of water. Viable seeds will typically sink to the bottom while immature or non-viable seeds float to the surface.
Remove and dry the good seeds thoroughly on a screen, paper towel, or drying rack in a well-ventilated area before storing them in a cool, dry location for future planting.
