Louisiana Long Green Eggplant

Solanum melongena

Approximately 50 seeds per pack.

Germination ~ 92% Packed for 2025

The Louisiana Long Green Eggplant is a unique and heirloom variety of eggplant known for its vibrant green color and elongated shape. This variety is perfect for gardeners looking for a distinctive, productive, and flavorful eggplant that stands out in both the garden and the kitchen.

Appearance: The fruits are slender and cylindrical, typically reaching lengths of 7–10 inches. They taper slightly toward the blossom end. The skin is a striking light to medium green, which sets it apart from the more common purple varieties. Inside, the flesh is creamy-white with a tender texture and few seeds when harvested at the right stage.

Flavor: The flavor is mild and slightly sweet, without the bitterness that some eggplant varieties can develop. It’s excellent for grilling, sautéing, stir-fries, or frying. Soft and creamy when cooked, making it versatile in a variety of dishes.

Growth Habit: The growth habit of  the Louisiana Long Green Eggplant is bushy and upright, growing to about 2–3 feet tall. It has a highly productive yield, with each plant producing multiple fruits over a long growing season. Typically matures in about 70–80 days from transplanting.

Growing Tips: The Louisiana Long Green Eggplant thrives best in warm, sunny climates, making it particularly suited for southern regions like Louisiana. It prefers well-draining soil rich in organic matter, with a slightly acidic to neutral pH (6.0–7.0). Needs consistent moisture but doesn’t tolerate waterlogging. This variety may require staking or caging to support the weight of the fruits. Harvest when fruits are firm and have a glossy appearance, before the skin starts to dull or seeds become too prominent.

Earlier and often more abundant than classic Italian bells, we adore these slender, flavorful eggplant abounding on stunning purple-stemmed plants. One of our friends says it's excellent whole or halved on the grill, dipped in a fresh peanut sauce, and sprinkled with cilantro! Try it sauteed in Chinese stir-fries, fried in Japanese tempura, or simmered in Cambodian curry! The possibilities are endless!