Aretussa is a compact, high-yielding white eggplant hybrid bred for efficiency in the garden. Reaching maturity in just 60 days, it produces abundant white fruit on bushy plants, making it a reliable choice for gardeners in warm zones (10-11). The hybrid vigor ensures consistent performance and generous harvests, especially when fruits are picked regularly to encourage continued production throughout the season.
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Moderate
10-11
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High
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This white eggplant delivers impressive yields on a compact plant that fits easily into smaller garden spaces. The prolific nature of Aretussa means you'll have plenty of fruit to harvest within two months of transplanting. Regular picking intensifies production, rewarding attentive gardeners with continuous fruiting rather than a single flush.
Aretussa eggplants are eaten fresh, typically sliced and grilled, fried, or roasted. The white flesh cooks down beautifully and absorbs flavors readily, making it suited to preparations where eggplant serves as a neutral canvas for herbs and oils. White eggplants tend to be milder and less bitter than their purple counterparts, so they work especially well in dishes where a delicate texture is preferred.
No timeline data available yet for this variety.
Sow seeds indoors during early spring, 6-8 weeks before your last frost date. Sow at a density of 4 seeds per inch, pressing seeds ¼ inch deep into moist soil. Maintain soil temperature at 80-90°F (27-32°C) until germination occurs, then lower the temperature to 70°F (21°C). Eggplant seeds will not germinate in cool soil, so heat is essential. Once true leaves form, thin seedlings to 2-3 inches apart in their flat, or transplant into 2-3 inch pots or plug trays.
Transplant outdoors in late spring or early summer, after air and soil temperatures have warmed to at least 60°F (16°C) and frost danger has passed. Before moving plants outside, harden them off by reducing water and temperature to about 60°F (16°C) for approximately one week. Space plants 30 inches apart in fertile, well-drained soil with a pH of 6.2-6.8.
Begin harvesting when fruits reach your desired size, typically 60 days after transplanting. Clip the fruit stem with shears rather than pulling, to avoid damaging the plant. Pick fruits regularly and consistently to stimulate continued flowering and production throughout the season. Frequent harvesting prevents the plant from exhausting itself by allowing large fruits to mature and encourages it to set new flowers.
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