Aubergine `Ronde de Valence` - Seeds - Perfect for vegetarian steaks on the grill
€2,50
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Aubergine `Ronde de Valence` - Seeds - Perfect for vegetarian steaks on the grill
€2,50
Pickup available at Bei der Kirche 3
Usually ready in 24 hours
The 'Ronde de Valence' eggplant is a historic gem from France and an excellent choice for any lover of traditional Mediterranean cuisine. This open-pollinated variety produces beautiful, spherical to slightly broad-oval fruits that shine with a smooth, deep dark-purple skin. Due to their compact, bulbous shape, they differ visually from the classic elongated or teardrop-shaped varieties. The tender, firm flesh is almost seedless when harvested at the right time and impresses with a wonderfully mild, creamy flavor completely free of bitterness.
Scope of delivery: 10 seeds each
Sowing at a glance
| Pre-cultivation (indoors) | End of February to end of March (preferably earlier if possible) |
| Planting out (outdoors) | From mid-May (after the Ice Saints) |
| Sowing depth | 0.5–1 cm |
| Germination temperature | 25 to 28 degrees Celsius |
| Germination period | 10 to 21 days |
Growth habit, location, and care:
The 'Ronde de Valence' grows as a vigorous, bushy, branched subshrub and reaches a height of about 70 to 80 cm. It matures slightly earlier than many other large varieties, but as a classic nightshade, it still requires the warmest and sunniest spot the garden has to offer. A wind-sheltered location in a greenhouse, polytunnel, or in front of a heat-radiating south-facing wall is optimal. As a heavy feeder, the plant requires humus-rich, deep, and nutrient-dense soil. A thick layer of mature compost during planting as well as regular, potassium-rich fertilizer applications ensure fruit yield. Even though this variety grows compactly, the main stems should be tied to stakes, as the massive, round fruits place considerable weight on the branches.
Harvest and use:
The ideal harvest time is reached when the round fruit displays its maximum, deep-purple coloration and the skin shines intensely and flawlessly. The eggplant should give slightly under light pressure. If the skin loses its luster and becomes dull, the fruit is overripe, the seeds harden, and the flesh loses quality. Harvest carefully with garden shears at the base of the stem. Culinarily, the 'Ronde de Valence' is a real highlight due to its shape: it can be perfectly sliced into thick, uniform pieces (ideal as meatless "steaks" for the grill or for eggplant piccata) or hollowed out and stuffed savory.
Origin:
As the name suggests, this proven and traditional variety comes from the region around Valence, a city in the French Rhône Valley. It was specifically selected there for hearty Provençal cuisine and is still valued today by vegetable gardeners and chefs worldwide for its aesthetic beauty, reliable yield, and outstanding taste.