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. 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.

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

Seed Saving

Collect seeds from fruit that are past purple stage, ripened to a dull yellowish color. Place seeds in small jar, add water. Decant to clean. Dry. Isolate from other eggplant by 500 feet.

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