Home > Shop for Seeds > Aubergine
Solanum melongena The Aubergine is orginally from Asia, and has been cultivated for at least 2,000 years. It is described in Sanskrit documents from 300BC, and had reached China by the fourth century where it was described in the Atlas of plants in Southern China during the Western JIn Dynasty(265-316) It reached Europe in medieval times via the expanding Arab empire.Aubergines need lots of heat and a long season. They well in a greenhouse or polytunnel. The seeds need a warm place like a propagator, or kitchen windowsill, to germinate. The seedlings will be killed by frost and will not thrive when nights are cold. Prick out the seedlings into 10cm pots when they have a couple of real leaves and keep them cosy until they are planted out in their final positions in April or May. They also do well in pots, the bigger the pot the better. Here we dig a trench in the polytunnel in spring and fill it up with well-rotted FYM. The trench is covered up with soil again and then with ground cover. The ground cover has holes 60cm apart and the plants are planted through these holes. Aubergines should be harvested for eating when the skin is still shiny.
For seed saving the fruit should be lift much longer until the skin has lost its shine and the flesh is starting to rot. The seeds wil note be mature and hard. Grate the fruit into a bowl of water, and rub out the seeds. They will accumulate at the bottom and the floating debris can be poured off.
Sort By:
Page of 1
Pea Aubergine
Pea Aubergine
Our Price: €2.50

Pea Aubergine Nong Ta Klong

A green ‘pea’ variety that came to us from Thailand via Adaptive Seeds. It is a crucial ingredient in many Southeast Asian dishes including green coconut curry. it is added in the last 5 minutes and explodes in the mouth to release an intense (and somewhat bitter) taste experience. It is early, and very ornamental. The fruit turn orange when ripe but need to be used green. I personally find the taste foul, but it is an interesting plant to grown once. Average seeds per packet 20.

   
 
Aubergines like a long hot growing season, and so need to be in a green house or polytunnel. They also need a warm place to germinate so I like to start them on a window sill in the house or in a propagagator. The seedlings will be killed by frost and will not thrive when nights are cold. So unless you have a heated greenhouse or conservatory, restrain yourself from sowing them till February. Prick out the seedlings into 10cm pots when they have a couple of real leaves and keep them cosy until they are planted out in their final positions in April or May. Here, we dig a trench in the polytunnel in spring and fill it up with well-rotted FYM. The trench is covered up with soil again and then with ground cover. The ground cover has holes 60cm apart and the plants are planted through these holes. Pinch out the tip of the plant when it is about 30cm high to stop them getting too tall and fallig over. Cut the fruit when they are well formed and before they have lost their shine. To save the seeds the fruit must be left until they are really ripe. The skin changes from shiny black to a dull brown color, then just before it rots it can be harvested. There is no easy way to get the seeds out. We grate the fruit into a container, cover the pulp with water and leave in a warm place for a couple of days. Whisk the mix a few times when you are passing and most of the seeds will fall to the bottom, then the water and pulp can be poured off leaving the seeds in the container. They will keep for several years when dried and stored in a cool place.
A-90409107-1