Heirloom Eggplant Petch Siam Vegetable Organic Seed Non Gmo Container Patio Balcony Gardening Thai Baby Chao Praya Aubergine India Brinjal

Heirloom Eggplant Petch Siam Vegetable Organic Seed Non Gmo Container Patio Balcony Gardening Thai Baby Chao Praya Aubergine India Brinjal

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Perfect for containers patios & balconies! Petch Siam, also called Thai baby eggplant is a well-known and productive Matti Gulla variety that is easy to grow. Matti is an Indian village famous for this type of eggplant. Small fruits are about 2 inches in diameter, with creamy green skin and dark green stripe. Plants are very productive, setting fruits 40-50 after transplanting. Super tasty and never bitter! Also referred to as Brinjal and are very popular in India, Thailand, and Vietnam. Great for those with a short growing season.

One of the most beautiful veggies, along with lovely lavender blossoms, it’s pretty enough to grow in the flower garden. Homegrown eggplant is far superior to the store bought item; outstanding when harvested at their succulent peak, the skin is tender, so no need to peel it. A widely used international food; there are countless recipes from Italy to China to Russia and beyond.

~ planting ~

Start indoors 8–10 weeks before last frost, plant out 2–3 weeks after last frost. Requires bottom heat for good germination. Pot up to 3-4” pots when first true leaves develop, bury to first leaves. If starts are grown in a greenhouse with shade cloth, harden off in full sun 3-4 days before transplanting after warm weather has settled. Like melons, Eggplant is a heat loving plant and is particularly sensitive to arrested growth. It needs steady unchecked growth to produce good yields.

Planting Depth 1/4"
Soil Temp. Germ. 85
Days to Germ. 14
Plant Spacing 18–28”
Row Spacing 30–36”
Days To Maturity 40–50
Full Sun, Moist Well Drained Soil

~ growing ~

Eggplant thrives in the full heat of summer; row covers, black plastic, or other methods to conserve heat may be necessary in some climates. If temperatures threaten to fall below 55 degrees F, cover the plants. As soon as the seedlings become established, mulch them to conserve moisture and control weeds. Keep the soil evenly moist, and apply fertilizer or organic matter once monthly.

~ harvesting ~

Harvesting: When the skin of an eggplant begins to take on a high gloss, it is nearly ripe. To test for ripeness, press gently on the skin; if the flesh remains indented, it is ready to be harvested. For freshest taste, use immediately. If necessary, eggplant can be stored in the refrigerator for up to a week. If the seeds inside begin to turn brown, this indicates that it is overripe. Keep in mind that some parts of the leaves and flowers are poisonous if ingested.

~ additional instructions ~
- all seeds are heirloom, open-pollinated, organic & non-gmo (unless noted otherwise).
- detailed instructions are included with every seed package.
- inquire for discounts available on bulk quantities.

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ally lowe

ally lowe

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