Популярная огородная культура, которая во времена Средневековья считалась лекарственным растением, а сейчас выращивается повсеместно в качестве вкусного и полезного овоща. В созревших плодах содержится много легкоусвояемых сахаров, а также углеводы, каротин, растительный белок, витамины группы В, аскорбиновая кислота, минеральные соединения, аминокислоты. Включение в ежедневный пищевой рацион блюд из баклажанов рекомендуется при повышенном уровне холестерина в крови, сахарном диабете, атеросклерозе, анемии, заболеваниях органов сердечно-сосудистой системы, почечных недугах.
С ботанической точки зрения данная культура является травянистым многолетником, относящимся к семейству пасленовых. На огороде баклажан выращивают в качестве однолетника. Стебель у него прямой, вертикальный, в высоту достигает 65—70 см. Листья простые, крупные, листовые пластинки цельные, лопастные или перистые, окрашенные в лиловый или зеленоватый оттенок. Цветки фиолетовые, одиночные или собранные в кисти. На одном хорошо развитом взрослом растении может образоваться до 13—15 плодов. Форма спелых баклажанов, а также их окраска зависит от сортовой принадлежности. Масса плода может достигать 1,3 кг.
Баклажаны чувствительны к температуре воздуха, при ее понижении до 20° С вегетация прекращается. Прорастание семян возможно только при 22—25° С. Если в период активного цветения и образования завязей наступает похолодание, растения заболевают и могут погибнуть. Данная культура относится к светолюбивым, но плохо переносит длительное воздействие прямых солнечных лучей.
В средней полосе России культивируют только раннеспелые сорта баклажана, поскольку поздние разновидности имеют срок вегетации около полугода и не вызревают в условиях непродолжительного лета. Самыми популярными продуктами селекции являются Алмаз, Батайский, Донецкий урожайный, Донской 14, Универсал 6.
Алмаз относится к среднеранним сортам, отличается хорошей урожайностью и почти одновременным вызреванием плодов. Период вегетации составляет около 3,5 месяца. Спелые баклажаны имеют цилиндрическую форму и интенсивно-фиолетовую окраску.
Батайский — популярный среднеранний сорт с очень вкусными черно-фиолетовыми плодами цилиндрической формы. Период вегетации продолжается до 4,5 месяца.
Донецкий урожайный — среднеспелая разновидность баклажана, которая при соответствующем уходе дает обильный урожай. Плоды цилиндрической формы, с темно-лиловой кожурой.
Донской 14 — распространенный среднеранний сорт с периодом вегетации до 4 месяцев. Урожайность при соблюдении правил посадок и ухода за молодыми растениями достигает 2,5 кг с 1 м2 полезной площади. Плоды грушевидной формой, с глянцевитой лилово-коричневой кожурой. Мякоть отличается приятным вкусом без оттенка горечи.
Универсал 6 — популярный среднеранний сорт с периодом вегетации около 4 месяцев. Урожайность составляет около 2 кг с 1 м2 посадок. Плоды цилиндрические, с гладкой фиолетовой кожурой.
Рассаду баклажанов выращивают в торфяных горшочках, поскольку молодым растениям не требуется пикировка.
В открытый грунт высаживают растения с полностью развернувшимся седьмым листом.
Рекомендуемое время пересадки на постоянное место — вторая декада мая. Между рядами оставляют промежуток около полуметра, между отдельными экземплярами — до 40 см.
Баклажаны хорошо растут на питательной почве с рыхлой механической структурой. В качестве растений-предшественников желательно выбирать кабачки, репчатый лук, морковь, огурцы, патиссоны, тыкву. При длительном выращивании на одном и том же участке только пасленовых растений в огороде может начаться эпидемия грибковых заболеваний.
Гряды целесообразно подготовить поздней осенью, тщательно обработать почву и внести комплексные минеральные подкормки, а также перепревший навоз и листовой перегной.
Баклажаны рекомендуется подкармливать комплексными минеральными смесями через некоторое время после посадки, а также в период активного цветения и образования завязей. Данная культура также нуждается в регулярном обильном поливе.
Сбор урожая производят в зависимости от степени созревания плодов, аккуратно срезая плодоножки острым инструментом. Перезревшие баклажаны становятся грубоватыми и невкусными.
Баклажаны можно использовать для соления, маринования, консервирования, приготовления первых и вторых блюд.
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