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Hi to you all,

Can anyone tell me what the general useful rules of thumbs are for aubergines, Ive read somewhere that they need to be warm in order to set flowers and therefore vegetables!! Is this right, and how warm does it have to be? I have my two outside in an unheated plastic greenhouse in 3" pots and was thinking of putting them in with the tomatoes because it seems to be warmer in there. Would i be right in doing this???

We have grown them outside with success and in an unheated greenhouse. I'm not bothering to grow them any more though as not really that keen on them and they always seem to end up on the compost.

The flowers are pretty though.

I grow them with the tomatoes - they seem to have pretty much the same requirements and love tomato feed.

We grow them every year - it was in my "most money-saving veg" post - much cheaper and tastier. I know what you mean pelmetman but try cooking them to a mush - I'm not keen on the texture of less cooked aubergines but love them in a daube

We've grown them in a poytunnel for several years and have had great results. I pick them small for stir fries then use the bigger ones to make courgette and aubergine curry for freezing down.

I don't like aubergines but have grown them for my OH but have had repeated problem, when grown in our polytunnel, of red spider mite. It was always the aubergines that would always get attacked. Had better success in an open semi-derelict greenhouse offering some shelter but plenty of ventilation.

All your experience with Aubergines is fantastic, so I shall watch for ventiliation or put them in a smaller green plastic green house with plenty of ventiliation. But..............
What about the heat, do I need to keep them somewhere warmish for the flowers to set???
and When do I feed them, the same regularity as tomatoes????
The book I have is particularly unhelpful where these aspects are concerned!!

They do attract all aphids - spray with rhubarb or garlic water. Mmm aubergines and garlic!

How do I make rhubard or garlic water??? Probably a daft question! But thought best to ask. TP

I am guessing the garlic water is a mash of garlic steeped in water and then sprayed over the plants. I also find it to be a great anti-aphid mix.

I did aubergines last year, started on the windowsil, moved into the greenhouse and then out into the garden (not under cover) around July time. They did OK but we didn't have lots of sun last year so they did not get massive. Maybe half the size of supermarket aubs. Still tastey though and a good bulker for veggy dishes.

Gem

Ok, thats great, so I shouldn't nurse maid them, or at least no more than usual. I have been known to give my plants/flowers a good talking to if they are doing well or take them for a ride in the car to a fantastic nursery near us for a diagnostic!!!! Bit Mad really! TP

Heat, water and phosphates. Lots of each. the only time my Da was every really successful growing them was against the concrete foundation (reflected heat) where the washing machine flooded down the back steps and straight into the Eggplant bed. (water and phosphates from the washing powder)

I've grown them outdoors in London and got some fruit (not lots it must be said) and I grew them when I lived near Geneva and got loads of fruit. Tried here last year and got one one fruit from 3 plants and that was rotten as they all suffered from some kind of blight like disease. To be honest I don't really like aubergine to eat very much but there is an amazing middle eastern sweetmeat you can make from them which I wanted to do again - it's a recipe in a Sophie Grigson book, her veg book I think.

But yes treat exactly the same as peppers, chillies and toms and feed with the same stuff. I never bother with pruning them and always give them a stake to protect from the wind and I've never limited the amount of fruit they bear (I reckon they do that of their own accord!).

Re aphids on aubergines, we put an occasional ladybird on the plants for control. Cooking wise I find searing discs of aubergine in a very hot, dry griddle pan works well. They go slightly leathery on the outside with a tasty toasted flavour and hold together well when put into a main dish. More like a meat substitute really.

frozenthunderbolt wrote:Heat, water and phosphates. Lots of each. the only time my Da was every really successful growing them was against the concrete foundation (reflected heat) where the washing machine flooded down the back steps and straight into the Eggplant bed. (water and phosphates from the washing powder)

mmmmhh!!! Food for thought! Im gonna change the lay out for the back yard so they are in a south facing position to catch any warmth! And will feed them the same as my toms, which are being to stretch just beyond their 3rd truss so fingers crossed for those too. So Ill keep you posted on how well they do with all your good advice! TP

Gem wrote:I am guessing the garlic water is a mash of garlic steeped in water and then sprayed over the plants. I also find it to be a great anti-aphid mix.

I did aubergines last year, started on the windowsil, moved into the greenhouse and then out into the garden (not under cover) around July time. They did OK but we didn't have lots of sun last year so they did not get massive. Maybe half the size of supermarket aubs. Still tastey though and a good bulker for veggy dishes.

Gem

Thanks very much Gem, Ill mix that up this morning with some garlic paste I have. Just as well I love the smell of garlic coz the back will have eau de garlic fragrance, I found a aphid on one of my cucumbers yesterday, which was very quickly squashed!!! so this tip is so useful! TP