Eggplant, Petch Siam (Organic)
Solanum melongena. Green Striped. 70 days.
Small, round, green striped eggplants are the type most commonly used in Thai cuisine. In fact, Petch Siam translates to ‘Diamond of Thailand.’ Fruit grow to 2.5 – 3″, the approximate size of a tennis ball, but are best harvested at 1.5-2″, closer to the size of a ping pong ball. We recommend quartering the fruit and cooking them lightly in coconut curry – they absorb the complex flavors and are absolutely delicious. Similar types of eggplant are also popular in Vietnam and India. We have been selecting Petch Siam eggplant for several years with each generation resulting in more reliable fruit yield, uniformity, earliness and productivity in our climate.
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.
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.