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Pacific Northwest Grown,
Open Pollinated, and Organic Seed

Eggplant, Noong Ta Klong Pea (Organic)

Solanum torvum. Green. 90 days.
We found this variety in February 2009 growing semi-wild in a village garden in Noong Ta Klong, Thailand. Used under-ripe, it is a crucial ingredient in Thai dishes including green curry and some types of chile sauces. One might consider it a spice, rather than a vegetable. Bitter and seedy, these pea-sized eggplants pop when you bite them. With a mouthful of coconut curry, the right amount of chile and fish sauce, your taste buds go crazy. In Jamaica this species is known as Susumba, Susumber, or Gully Beans, and it is a traditional food of the Caribean where it is often cooked with salt fish or rice. Fairly early to flower and mature. Very ornamental with unique foliage. Harvest for eating when fruit is bright green and for seeds when fruit turns orange with ripeness. We do not recommend eating fruit once it has turned orange. This species is also known as Turkey Berry, and traditional medicinal uses of this species include treatment of fever, wounds, tooth decay, reproductive problems, and arterial hypertension.
Packet ≈ 30 seeds
$3.90

In stock

Large Packet ≈ 200 seeds
$6.90

In stock

1/4 oz ≈ 1500 seeds
$38.00

In stock

Geographical Origin

Sow indoors in flats with good potting soil as early as February, but no later than April. Keep warm and well watered. Up pot seedlings into 4” pots when they have their first two true leaves. Transplant into the garden after danger of frost has passed, typically late May in western Oregon.

Seed Saving

Collect seeds from fruit that are past typical harvest stage, ripened to a dull yellowish color. Place seeds in a jar then add water to float non-seed debris. Decant and rinse seeds to clean. Dry seed before storage. For seed purity, isolate from other eggplant varieties by 500 feet.

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