It so happened that my husband and I worked all our lives in the agrosphere: he worked as a leading agronomist, and I was a laboratory assistant in the district seed inspection. Therefore, even after retiring to a well-deserved rest, we can not imagine our life without plant growing and land.
    On our site we try to grow as many varieties of vegetables, flowers and exotics as possible, among which, of course, we have our favorite varieties. One of them - eggplant Helios, named after the ancient Greek god of the Sun.

    Helios is a mid-early variety (the growing season from seedlings to technical ripeness of fruits is 95-120 days). The bush is powerful, tall (70-100 cm). Fruits weighing 200-300 g, round, large, fleshy, in biological ripeness have purple-violet color. The pulp is dense, without bitterness, very tender and tasty, contains few seeds. Fruits are great for canning, processing and stuffing. They make delicious caviar, stew, sauté and other dishes.

    Gelios variety, like other varieties of eggplant, is grown in seedling. In early March, we sow seeds on filter paper,
    moisten, put on a plate, put it in a plastic bag and leave it in a warm room. In a few days, when seeds are poured, we sow them in boxes with loose fertile soil. Aubergine seedlings live on the windowsill until 10-15 May, and when the threat of frost frosts passes, the plants are hardened and planted in the open ground between roses or on the garden strawberry of the first year of life. The Colorado beetle rarely finds them here, so the eggplants remain intact and give environmentally safe fruits.


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