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Eggplant Seeds - Purple Thai Round - Heriloom

Other Common Names:Ngai gwa, aubergine, guinea squash, brinjal, beringela, nasubi, or makhua terung.

How to Grow Purple Thai Round Eggplant

Start seeds indoors 6 weeks before the last frost date (or 8 weeks before the expected date of transplant). Keep the soil warm until emergence (80-90°F minimum). Seeds will not germinate in cool soil; planting out too early may affect plant vitality. Harden off plants carefully before transplanting. Prep the bed before planting the seedlings; transplant them when the soil temperatures are at least above 75°F in a very warm and sunny location.

Eggplants are heavy feeders, so use a balanced fertilizer. Too much nitrogen will produce lush foliage and a lower yield. Stake the plants to avoid them falling over when the fruit matures. Fertilize twice during the growing season. If you are growing these in a cooler climate, cover the soil with dark plastic to help retain heat. Never allow the plants to dry out.

Harvesting Purple Thai Round Eggplant

Harvest when purple, about 2 inches in diameter, and shiny. If the flesh indents with light pressure and bounces back, it is ripe. Clip the fruit off with 2-3 inches of stem connected. If the skin has lost its luster, it may be overripe.

Culinary Tips

Purple Thai Round is delicious in curries and stews and is featured in dishes throughout Asia. Pickle or cook small eggplants. Asian eggplants are not as bitter or tough as most American eggplants; they do not need to be pretreated for bitterness. Thai eggplants are full of potassium, antioxidants, manganese, and fiber.

Purple Thai Round Seeds Per Package

• 0.5 g packet - Approximately 180 Seeds