Aubergine Grafted Plants - Meatball

Product Description

ROB SAYS
- Aubergines are notoriously difficult to grow well, not germinating or producing poor fruit growth. Even when youve grown them, they can be lacking in flavour & sometimes bitter. Meatball, however, is the exception to the rule! This new variety was bred by combining the best traits of both heritage & hybrid varieties to give you an aubergine of excellence. Meatball gives you 12cm fruits with few seeds, dense meaty flesh which can be used as a meat substitute in many dishes, even grilling like steak or chops. The flesh is sweet & solid with a succulent buttery consistency. An added bonus is that Meatball won't oxidise & go brown like regular aubergines & you don't need to sprinkle with salt to get rid of the excess water, you can just chop it & cook it. Try Meatball cooked like you normally do in a moussaka, or why not try it raw in salads, shaped into meatballs, or have a go at the dessert Melanazane al cioccolato (think of a beetroot & chocolate cake but 100 times better). Meatball will revolutionise the way you think of & use aubergine forever. Please note: There is a possibility that your plant will include a grafting clip, if it does, this is an integral part of the grafting process & that it should be left in place. As the plant grows it will naturally shrug off the clip. What's so good about grafted veg plants? We are revolutionising the home grown vegetable market with our range of grafted vegetable plants! Commercially the grafting method has been used for some time, but we've developed them for the home gardener, & early adopters have had extraordinary results: Big increases in yield from larger, more vigorous plants
- up to 75% Earlier cropping, yet with sufficient vigour to crop well later in the season Grow in the greenhouse or outdoors
- little or no heating required Excellent resistance to soil-borne pest & diseases
- no more ring culture or grow bags
- plant straight in the soil Greater tolerance to nutritional disorders