Organic Eggplant Seeds List of Gandia

Organic and Reproducible Seeds of Ancient Italian Varieties

The striped beauty of a historic aubergine with a tender and tasty heart

Organic Listada de Gandia Aubergine Seeds by Kokopelli seeds

These certified organic seeds represent an ancient eggplant variety with an unmistakable appearance: oval fruits measuring 12-15 cm, striped purple and white, weighing between 150 and 200 grams, with firm, flavorful flesh. Native to Italy and introduced to southern France in the 1850s under the name "Aubergine panachée de la Guadeloupe," this historic cultivar was born from a cross between a purple and a white variety and was immortalized in the illustrated album "Les Plantes Potagères" by Vilmorin-Andrieux in 1870. These reproducible seeds help preserve horticultural biodiversity and perpetuate an agricultural tradition lost in history. Vigorous plants measuring 30-40 cm tall, productive and hardy, they are ideal for growing in the ground, greenhouses, or pots.
 
 
 

Technical and Botanical Characteristics

Latin name: Solanum melongena
Family: Solanaceae
Precocity: Mid season
Fruit shape: Purple and white striped oval
Fruit size: 12-15 cm long
Middleweight: 150-200 g
Plant height: 30-40 cm
Pulp texture: Compact and firm
Historical origin: Italy, 1850
Catalog reference: “Les Plantes Potagères” Vilmorin-Andrieux, 1870
Tailoring: 30 certified and reproducible organic seeds
 
 
 

Tips for Sowing and Growing

 
 
SOWING IN SEEDBED (under protection):
Sow in pots or seedling trays 10 weeks before transplanting, at a constant temperature of about 24°C, in a bright, protected environment. To promote germination and break seed dormancy, it is recommended to stratify the seeds in the refrigerator at 4-5°C for a week before sowing. When the seedlings develop 2-3 true leaves, transplant into larger individual pots if necessary.
 
 
SOWING PERIOD (under protection): February, March, April
 
 
TRANSPLANT IN OPEN GROUND:
After the last frosts, when nighttime temperatures stabilize above 12-15°C, transplant the seedlings with their entire root ball, burying the stem up to the first leaves. Planting distance: 50 cm in all directions to ensure aeration and optimal development.
 
 
EXPOSURE: Full sun (Solanaceae plants require intense light and heat to produce abundant fruit)
 
 
SOIL TYPE:
– Rich in humus and well fertilized
– Drained but capable of retaining moisture
– Previously heated (soil temperature > 15°C)
 
 
WATER REQUIREMENTS: High. Regular and abundant watering is required, avoiding waterlogging which promotes root rot.
 
 
SUPPORTS: It is recommended to support the plants with canes or stakes to support the weight of the fruits, especially in the more productive varieties.
 
 
CULTIVATION:
– In the open ground in the vegetable garden (warm climate zones)
– In greenhouses or tunnels (cool climates or to bring forward production)
– In pots on terraces and balconies (minimum 30 litres of soil)
 
 
WEATHER: Solanaceae plants require light and heat to produce. In the cool climates of Northern Italy, it's best to grow them in a greenhouse or tunnel to ensure adequate temperatures.
 
 
HARVEST PERIOD: July, August, September, October
 
 
 

In the Kitchen: How to Use the Eggplant Listada de Gandia

This heirloom variety stands out for its firm, compact, and slightly spongy flesh, with a delicate flavor and a tender skin that doesn't require peeling. The purple and white streaks add a refined touch to any dish.

AUBERGINES PARMIGIANA:
Slice the aubergines into 1cm slices, grill or fry them lightly and layer them in a baking dish with biodynamic datterino tomato sauce, Organic Mountain Parmigiano Reggiano, mozzarella di bufala e fresh basilBake at 180°C for 30-40 minutes.

BAKED STUFFED AUBERGINES:
Empty the aubergines in half, sauté the pulp with onion, Cherry tomatoes e Organic Gaeta DOP olives, fill the shells and gratinate with breadcrumbs and Organic Pecorino Romano DOP.

GRILLED EGGPLANT CARPACCIO:
Thinly sliced, grilled quickly and seasoned with extra virgin olive oil, garlic, fresh mint and red wine vinegar for a fresh, Mediterranean appetizer.

ARTISAN BABA GANOUSH:
Roast the whole aubergines in the oven until completely cooked, blend the pulp with tahini, Lemon;, garlic and olive oil for a velvety cream to serve with pita bread or raw vegetables.
 
 
 

The roots of this aubergine are deep in the history of Italian horticulture.

The Listada de Gandia eggplant is a variety of great historical and genetic value. Originating in Italy in the mid-19th century from a cross between a purple eggplant and a white one, it was introduced to southern France with the evocative name of "Aubergine panachée de la Guadeloupe," likely due to its exotic and unusual appearance. Its appearance in Vilmorin-Andrieux's celebrated 1870 treatise "Les Plantes Potagères" attests to its importance in European horticulture of the time. Today, thanks to seed keepers like Kokopelli, this ancient variety is being preserved and propagated to safeguard horticultural biodiversity and allow enthusiasts to grow vegetables with an authentic flavor and a fascinating history.
 
 
 

Choosing Listada de Gandia Eggplant Seeds means taking care of yourself and the environment.

Growing heirloom and organic varieties means actively contributing to the conservation of agricultural biodiversity, threatened by industrial varietal standardization. These reproducible seeds allow you to harvest your own seeds at the end of the season and become self-sufficient, year after year. Eggplant is rich in fiber, antioxidants (anthocyanins in the purple streaks), B vitamins, and minerals such as potassium and magnesium. It has digestive and cleansing properties and supports cardiovascular health. Growing your own organic food, starting from seed, is an act of awareness, respect for the land, and love for good, wholesome food.
 
 
 

The Producer: Kokopelli seeds

Kokopelli is a leading international association for the protection of agricultural biodiversity and the production of free and reproducible organic seeds. For over 30 years, it has fought against genetic erosion and the privatization of living things, promoting ancient, rare, and forgotten varieties. Every Kokopelli seed is certified organic, untreated, non-F1 hybrid, and fully reproducible, allowing every grower to become an active guardian of biodiversity.
 
 
 

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