} Green Eggplant Seeds ,Thai Baby Round" Asian Vegetable

Green Eggplant Seeds ,Thai Baby Round" Asian Vegetable

$ 1.95
SKU P27816S

Thai Baby Eggplant Seeds 

500-8500.Seeds per Oz

This disease resistant matti gulla variety adapts well to many growing conditions. Matti is an Indian village famous for this type of eggplant. The very productive plant produces small round green-skinned fruits with white stripes that grow to 2" in diameter and up to 2 ounces. It is very popular in cuisines of India, Thailand, and Vietnam.
  • Warm season annual
  • Approx. 100-150 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
  • Maturity: Approx. 55-60 days
  • Planting season: Late spring/summer

    In Asia this vegetable is called...

    • China: si kwa, chieh tse, ai qwa, chan che zu, hon pee choi, makhua terung, ngai kwa, qie zi
    • India: badanjan, baingan, baingun, bangai, bangain, bhanta, brinjal
    • Indonesia: terong
    • Japan: nasubi
    • Malaysia: terung
    • Philippines: talong
    • Sri Lanka: wam batu
    • Thailand: ma khuea yaao, ma kuea, mackhera, makau, makeu a kaou, makeu a keun, makhua terung, makhus terung, makua puong
    • Vietnam: ca phao, ca tim

    Warm season annual
    Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60°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 few fruits.
    Culinary Uses:
    One of the most versatile vegetables around - called the King of Vegetables by some cultures.
    An essential ingredient in curry dishes.
    Popular in Asian cooking - in green and red curry, Thai eggplants are quartered and cooked in the curry sauce where they become softer and absorb the flavor of the sauce.
    Can be made into soups, puréed, stewed, stuffed, fried, pickled, cooked whole, used in salads, slices dipped in batter (fritters) or drizzled with olive oil and grilled or roasted.
    Great for hors d'oeuvres, kebabs and other eggplant dishes.
    Parts Used:
    The fruit while they are still green.
    Medicinal Uses. It is said that:
    Rich source of dietary fiber help regulates smooth bowel movements, lowers blood cholesterol and blood sugar levels.
    One cup serving of eggplant would contain approximately 10% of the recommended dietary fiber.
    Eggplants contain small amounts of vitamin C, vitamin B1, vitamin B-3 and vitamin B-6.
    The potassium in the eggplants is beneficial for those suffering from low blood pressure levels and it also regulates the beating of the heart.
    Other essential minerals include potassium, manganese, magnesium and copper.
    Contain phytonutrients like flavonoids, caffeic acid and chlorogenic acid.
    The flavonoid Nasunin in eggplants, has high levels of antioxidant properties and is known to be a scavenger of free radicals, thus protecting the cells of the body. Nasunin is also known for its ability to protect the fats surrounding the cell membrane of the brain.
    The chlorogenic acid it contains is known to be the most potent antioxidant that displays antimicrobial, antiviral and antitumor abilities and plays an important role in the prevention of many diseases.
    Did You Know? Eggplants are also used as a trap crop for cucumber beetles.

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