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Fairy Tale

Vegetable
50 days to harvest
Full sun

What's special about Fairy Tale

Tiny 4" striped purple-white fruit on compact plants. Perfect for pots.

Growing this variety

Fairy Tale follows the same growing basics as Eggplant. Variety-specific maturity above; everything else below applies to the whole Eggplant family.

Season
Warm season — loves heat
USDA zones
Annual in zones 3–10; perennial in 10–11
Sun
Full sun
Start indoors
8–10 weeks before last frost
Direct sow outdoors
3 weeks after last frost, nights ≥ 60°F
Days to harvest
50 days

Germination

Germination time
7–14 days on bottom heat
Soil temperature
80–90°F (27–32°C)

Spacing & depth

Sow depth
1/4" (6 mm)
Seed spacing
2–3 seeds per cell; transplant 18–24 in apart
Mature plant spacing
18–24 in (45–60 cm)
Row spacing
30–36 in (75–90 cm)

How to plant

Bottom heat is essential — no germination below 75°F soil. Never rush outdoors. Stake early; loaded plants topple.

Grower's tip

Pick when skin is glossy — dull skin means over-ripe and bitter with hard seeds.

Soil preferences

Soil type

Deep, rich, well-drained loam.

pH range

6.0–6.8

Amendments

2–3 in of compost worked into the bed each spring; side-dress heavy feeders (tomato, squash, brassica) monthly with balanced organic fertilizer.

Watering

Frequency

1–2 in per week — steady is more important than heavy.

Method

Drip or soaker at the base. Mulch 2–3 in to hold moisture and suppress weeds.

Over vs. under

Overwatered: yellowing lower leaves, cracked fruit, blossom-end rot from calcium disruption. Underwatered: wilting mid-day, bitter or misshapen fruit, blossom drop.

Top-water or bottom-water?

Prefers top-watering — Top-water at the base — wet leaves invite verticillium and flea beetle damage.

Temperature tolerance

Ideal daytime air temp

70–85°F (21–29°C) for warm-season; 60–75°F (15–24°C) for cool-season

Ideal nighttime air temp

55–65°F (13–18°C)

Frost sensitivity

Warm-season crops (tomato, pepper, squash, cucumber, bean) are frost-tender. Cool-season (brassica, pea, spinach, radish) tolerate light frost, some (kale, spinach) sweeten after one.

Container growing

Container-suitable?

Possible with the right cultivar

Recommended pot size

5+ gal (19 L) for tomato/pepper/eggplant; 3 gal for compact bush varieties; 8+ in deep for greens

Notes

Look for 'patio', 'bush', or 'compact' varieties. Water containers daily in heat — they dry out fast.

Succession planting

Bush beans, salad greens, radishes, carrots: sow every 2–3 weeks. Long-season crops (tomato, pepper): one sowing per season.

Detailed harvesting

Pick fruiting crops young and often — over-mature fruit signals the plant to stop producing. Cut, don't yank, with pruners to protect the stem.

Post-harvest storage & preservation

Cure winter squash and onions in a warm airy spot 2 weeks, then store cool. Freeze most vegetables blanched. Ferment or can surplus.

Culinary, medicinal & other uses

Fresh eating, cooking, preserving. Save the biggest and best specimens as seed stock, not for the table.

Medicinal or traditional uses are shared for interest only — this is not medical advice. Consult a qualified professional before using any plant medicinally.

Seed saving

Pollination

Depends on species — tomato/pepper/bean/pea are self-pollinating; squash/cucumber/melon/brassica cross via insects.

Isolation needs

Self-pollinators need little isolation (10 ft). Cross-pollinators need 1/4 mile, hand-pollination, or blossom bags.

How to save

Let one healthy plant fully ripen fruit or dry pods; ferment wet-seed fruits (tomato, cucumber, melon) 3 days to strip pulp before drying.

Your zone's planting calendar

Pick your USDA hardiness zone and we'll estimate the key dates for eggplant in your area. These are regional averages — always check your own last-frost forecast before sowing.

My Fairy Tale Eggplant notes

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Fairy Tale Eggplant seeds on hand

Track packets and loose seeds you already have. Private to your account.

Par level — leave at 0 for no alert. Anything below par shows on Seed Starting and your shopping list.

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From your kitchen — grow eggplant from what you already have

Most annual vegetables give seed from fully ripe fruit — well past eating stage. Biennials (carrot, beet, onion) need a second year in the ground before they flower.

  1. 1Let one healthy plant go entirely — no picking, no deadheading — until fruit is over-ripe or seed pods are dry.
  2. 2Scoop seeds from wet fruits and ferment 3 days to strip pulp; harvest dry pods over a bag.
  3. 3Rinse or winnow, then dry 1–2 weeks on a plate.
  4. 4Store cool, dark, and dry in a labeled envelope.

Storage: 3–5 years dry for most vegetable seed.

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