The 'Druzhba' eggplant variety is a high-yielding, early-maturing, universal-purpose variety that is successfully grown in open ground, under film covers, and in greenhouses. The plant is medium-sized and compact, reaching a height of 150-170 cm. The fruits have a cylindrical shape, 15-17 cm long and 7-9 cm in diameter, weighing up to 350 g. At technical maturity, the fruits are light green in color, and at biological maturity, they turn yellowish. The flesh is tender light green, loose, without bitterness, and has a high sugar content, which allows the fruits to be consumed even raw.
The variety is characterized by synchronized crop formation and excellent taste qualities. The absence of spines on the calyx facilitates fruit harvesting. 'Druzhba' eggplants are excellent for use in salads, caviar, stews, and are indispensable for pickling and salting. Due to their resistance to temperature fluctuations and adverse weather conditions, the variety is adapted for growing even in northern regions.
Growing technology includes sowing seedlings in mid-February to early March in moistened soil to a depth of 1-1.5 cm, followed by pricking out at the stage of the first true leaves. Seedlings are transplanted in late May at a spacing of 40x40 cm. Throughout the growing season, regular root watering, 4-5 fertilizations, surface soil loosening, and two light hillings are required. If necessary, plant protection agents against diseases and pests are applied. If storage conditions are met, seeds retain their biological viability for up to 5 years.
