Choryoku Long Green Eggplant Seeds | Japanese Hybrid | 12" Fruit | Non-GMO | 80 Days

Choryoku Long Green Eggplant Seeds – Japanese Hybrid

The Choryoku Long Green Eggplant is a premium Japanese hybrid variety that sets the standard for long, slender Asian eggplants. Its striking bright, shiny spring-green skin — uniform from fruit to calyx — grows to an impressive 12 inches in length. Vigorous, prolific, and fast-maturing, this plant delivers large, firm, sweet, and exceptionally tasty fruits that are among the most versatile in the eggplant world.

Equally at home in Asian kitchens and Western gardens, the Choryoku is a heavy producer throughout the warm season and a standout in container growing. Its mild, sweet flesh and tender skin require no peeling or salting — simply slice and cook. An essential ingredient for green and red curries, stir-fries, stuffed preparations, and grilled dishes.

Variety Details

• Species: Solanum melongena
• Type: Japanese hybrid — non-GMO
• Fruit: Long, slender, 12 inches; bright shiny spring-green skin; uniform calyx color
• Flesh: Firm, sweet, and mild — no bitterness
• Days to Maturity: Approx. 80 days from transplant
• Season: Warm-season annual; plant late spring/early summer
• Yield: Very productive; vigorous, prolific growth habit
• Fun Fact: Eggplants are used as a trap crop for cucumber beetles in companion planting.

Starting Seeds Indoors

• Start seeds indoors 6 weeks before last frost date, or 8 weeks before expected transplant date.
• Maintain soil temperature of 80–90°F minimum until emergence — seeds will not germinate in cool soil.
• Harden off seedlings carefully over 7–10 days before transplanting outdoors.

Transplanting & Growing

• Transplant in late spring or summer when soil temperatures are consistently above 75°F.
• Choose a warm, sunny location with fertile, well-draining soil.
• Eggplants are heavy feeders — apply a balanced fertilizer at planting; avoid excess nitrogen, which promotes foliage over fruit.
• Water consistently and deeply throughout the season.

Culinary Uses

• Green and red Thai curry — quarter and cook directly in curry sauce; absorbs flavor beautifully
• Stir-fries with garlic, ginger, soy, and sesame oil
• Stuffed with seasoned rice, herb, or meat fillings
• Grilled or roasted with olive oil and herbs
• Soups, stews, and braised dishes
• Pickled in brine — popular in Japanese and Southeast Asian cuisines
• Battered and fried as fritters or tempura
• Kebabs and hors d’oeuvres

Nutrition Notes

Eggplant is rich in dietary fiber, potassium, and antioxidants including chlorogenic acid and the flavonoid nasunin. It provides small amounts of vitamins C, B1, B3, and B6, and essential minerals including manganese, magnesium, and copper.