Solanum melongena 'Rosa Bianca'
vegetableRosa Bianca is the showcase Italian heirloom eggplant from Sicily, with teardrop fruits 5 to 6 inches long, striped in white and violet, and creamy white flesh that is sweet and never bitter. The variety is the chef-favored choice for grilling, roasting, and Italian classics like caponata and parmigiana because of its meaty texture and clean mild flavor.
Sun
full sun
Water
Every 3 days
Harvest
~85 days
Difficulty
medium
Lifecycle
annual
One season, then done
Spacing
24 in in row, 30-36 in between rows
Planting Depth
Set slightly deeper than nursery cell
Soil pH
5.5-6.8
Soil Type
Rich, well-draining
Hardiness Zones
Zones 4 – 11
Grown as an annual. This range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Pre-plant; side-dress at first flower and 4 weeks later
Fertilizer
Balanced 10-10-10 or fish emulsion; eggplant is a heavy feeder
Start seeds indoors 8 to 10 weeks before the last frost in soil warmed to 80F. Transplant only when night temperatures stay above 60F. Set 24 in apart in full sun on warm well-drained soil; use black plastic mulch in cool zones. Eggplant is a heavy feeder that benefits from steady moisture and consistent warmth. Stake young plants when fruit begins to set.
Start seeds indoors
Feb 18
Transplant outdoors
Apr 29
Projected first harvest
Jul 23
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide
Row cover at transplant until plants are 18 in tall; sprinkle kaolin clay on foliage
Hand-pick adults daily; crush egg masses on leaf undersides
Mist foliage in dry weather and avoid water stress
Rotate Solanaceae beds for 3 to 4 years; remove infected plants immediately
Rosa Bianca is ready 75 to 90 days from transplant. Pick at 5 to 6 in long while the skin is still brilliantly shiny and the white-violet stripes are vivid; once color dulls and fruit feels spongy, the seeds have hardened and the flavor turns bitter. Snip with pruners; the woody calyx can hurt fingers. Use within a few days for best quality.
About 25 calories per 100 g raw with 3 g fiber, 2.2 mg vitamin C, 229 mg potassium, and 14 mg magnesium. The purple-striped skin carries the antioxidant nasunin, which has been studied for protecting brain cell membranes from oxidative damage.
Eat the fruit, not the foliage. Eggplant is a nightshade; its leaves and stems are not edible.
For educational and informational purposes only. HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.