Eggplant - Rosa Bianca

Minimum Seed Count: 10

Rosa Bianca is an Italian heirloom eggplant known for its soft pastel coloring and tender, mild flesh. Its fruits are round to slightly squat, with a creamy white base washed in lavender and rosy purple streaks. The skin is smooth, the interior is pale and creamy, and the flavor is notably mild with almost no bitterness — even when the fruits get large. Plants are sturdy, productive, and produce beautiful, picture-ready fruits that stand out in any garden or market display.

Planting Guide — Rosa Bianca Eggplant

When to Plant

• Start seeds indoors 8–10 weeks before your last frost.

• Transplant outdoors after nighttime temps stay above 55°F and soil is warm.

Location & Soil

• Needs full sun — minimum 6–8 hours daily.

• Prefers warm, well-draining soil rich in organic matter.

• Ideal pH: 6.2–6.8.

How to Plant

Starting seeds:

• Sow seeds ¼" deep.

• Keep soil warm (75–85°F) for best germination.

• Provide strong light to prevent leggy seedlings.

Transplanting:

• Harden off for 5–7 days.

• Space plants 18–24" apart in rows 24–36" apart.

• Mulch to keep soil warm and retain moisture.

Watering

• Keep soil evenly moist but not soggy.

• Water at the base to avoid leaf issues.

• Consistent moisture = smoother, less bitter fruit.

Feeding

• Mix compost into soil before planting.

• Feed with a balanced fertilizer every 3–4 weeks.

• Eggplants appreciate extra calcium to prevent blossom-end rot.

Care

• Provide support (stakes or cages) as fruits can get heavy.

• Remove any early small fruits to encourage strong plant growth.

• Watch for flea beetles — floating row cover early on helps a lot.

Harvest

• Pick when fruits are full-sized, glossy, and slightly soft when pressed.

• Typically harvested at 5–6 inches wide.

• Avoid letting fruits dull or harden — that means they’ve gone past peak quality.

Storage

• Store at room temp for a few days or refrigerate for about a week.

• Best flavor and texture when used fresh.