The Salamandra eggplant is an early-maturing, high-yield, heat-resistant variety characterized by medium to tall plant height and cylindrical fruits measuring 14 to 17 cm in length. The fruits feature a glossy dark purple surface, weigh between 200 and 250 grams, and have white, dense flesh without bitterness. This variety is prized for its excellent culinary qualities and pleasant aroma, which adds piquancy and an unforgettable flavor to dishes. The yield ranges from 6 to 10 kg per square meter depending on growing conditions.
Salamandra is suitable for growing in polyethylene greenhouses, hotbeds, and in open ground in southern regions. The plant prefers fertile loamy and loam soils rich in organic matter. The best predecessors for planting are onions, carrots, pumpkins, and legumes. Seed sowing is recommended during the second decade of March, followed by thinning seedlings at the stage of 1-2 true leaves. Transplanting seedlings into the ground is carried out at 60-70 days of age, after the frost threat has passed, with a planting density of up to 5 plants per square meter.
Care for the eggplant includes regular fertilization, weeding, and soil loosening. For crop formation, after the appearance of side shoots, 3-5 of the strongest are retained, while the rest are pinched. In late August, it is recommended to leave 5-6 of the largest ovaries on the plant, removing the rest, which improves the quality and size of the fruits. In central and northern regions of Russia, growing is possible only in protected ground, which provides optimal conditions for the development and fruiting of the Salamandra variety.
