Black Beauty

Tomato

85d to harvest

Velvety, smoky-sweet flavor blooms in every slice of Black Beauty, where deep mahogany skin gives way to lush, rosy-red flesh with a tender, beefsteak heft. The fruits are large and beautifully irregular in silhouette, with a juicy, low-seed interior that feels almost satiny in the mouth. Grow Black Beauty for standout fresh salads and bold, slow-simmered sauces that showcase its dark, complex character.

Crop Dates

Milestone	Date
Start Indoors	Apr 6th
Last Frost	May 25th
Transplant / Sow Outdoors	Jul 20th
Harvest Begins	Oct 13th
Harvest Ends	Aug 29th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Stake
Planting Depth	Deep
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	9

Recommended Companions

Blue Spice Basil Basil

Moonsong Deep Orange Marigold

Chantenay Red Core Carrot

Flat Leaf Splendor Parsley

Australian Outback Basil

Danvers Carrot

Frequently Asked Questions

How often should I water Black Beauty eggplant during the main growing phase?

During the main growth (once plants are established and sizing up fruit), keep soil evenly moist—water about 1–2 times per week depending on heat, with enough water to wet the root zone deeply. Aim for roughly 1 inch per week total, and don’t let the soil dry out between waterings, because Black Beauty will drop blossoms and small fruit when moisture fluctuates. Use mulch to reduce evaporation and check moisture by feeling the top 2 inches of soil; water when it feels dry at that depth.

How can I tell when Black Beauty eggplant is ready to harvest?

Harvest when fruits are deep glossy purple, firm, and about 6–8 inches long (typically around 85 days from sowing, depending on your start date). If the skin looks dull or the fruit feels soft, it’s either overripe or stressed—overripe eggplant gets seedy and can turn bitter. Use pruning shears to cut the fruit with a short stem, and harvest regularly to keep the plant producing.