Sunday, April 5, 2009

Egg Plant

The eggplant, or aubergine, Solamun melongena esculentum, is grown for its large oval fruit, which is eaten as a vegetable. It is a member of the Solanaceae family, which also includes the potato, tomato, and pepper. Native to India and China, the vegetable was introduced to Europe by Arabic traders. A Perennial in nature, it is cultivated in colder climates as a frost susceptible annual. Its about, branching stems grow to about 1 m (3 ft) and bear broad, ovate, sometimes spiny leaves. Solitary lavender flowers develop in the varieties most commonly grown in the United States, into large, fleshy, dark purple fruit. Small fruited, variously colored varieties have also become widely available in recent years.

The eggplant need a warm climate to mature its heavy, 30 cm long (10 in) fruit. The eggplant’s floppy leaves lined with tiny and hairs. The scheme that support the fruit are stout and spiny, requiring a knife or shears to serve.

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