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Eggplant Thai Long Green

Botanical Name: Solanum melongena

Approx 50 seeds

Availability: Out of stock

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$4.95

Details

This heirloom from Thailand is becoming popular with gourmet chefs. A prolific producer of long, pale green eggplants that are perfect for Thai dishes. The mild tender flesh absorbs spicy flavours making this the perfect addition to curries.

How To Grow

Direct where they are to grow or in seed trays of seed raising mixture. Good in pots. Sow seeds 6mm deep into damp soil, firm down gently and keep moist. Seedlings emerge in 10-14 days.

When To Plant

Spring and Summer, Autumn too in warmer climates.

Sow

Spring, Summer

Soil Type

compost, well cultivated, well drained

When

Spring and Summer, Autumn too in warmer climates.

Where

Direct where they are to grow or in seed trays of seed raising mixture. Good in pots.

How Sow

Sow seeds 6mm deep into damp soil, firm down gently and keep moist. Seedlings emerge in 10-14 days.

Care

Use a short stake in exposed areas. Keep moist and feed every 2-3 weeks.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

Learn More

Recipe

Thai Spicy Eggplant

Thai Spicy Eggplant

Ingredients

Eggplant Chilli Onion sliced Capsicum sliced Garlic crushed Vinegar Soy sauce Sugar Basil

Instructions

Fry crushed chilli in oil, add sliced eggplant and stir-fry for 2 to 3 minutes. Then add sliced onion, capsicum and garlic, and stir-fry for 3 minutes more before adding vinegar and soy sauce. Sprinkle with sugar and toss in fresh basil before serving.
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