Eggplant Thai Round Vegetable Seeds

EGGPLANT ‘Thai Round Green’ Vegetable Seeds

Botanical Name: Solanum melongena

• • Also known as Thai Green or Makheua Yao—essential in Thai, Lao, and Southeast Asian cuisine.
  • Eggplant Thai Round is a smooth, small, round green skinned eggplant with white stripes. This fast growing variety grows between 2 – 5 cm width.

• Perfect for green curries, stir-fries, grilling, or eating fresh with chilli dips.
• Compact, bushy plants suitable for garden beds and large pots.
• High-yielding, warm-season crop that thrives in full sun and rich soil.
• Can be harvested young for tenderness or left to mature to full size.

Plant Details

• Plant Type: Warm-season annual vegetable
• Plant Height: 60–90 cm

Sowing Information

• Germination: 10–21 days (optimal soil temperature: 24–30°C)
• Depth: 5 mm deep
• Position: Full sun
• Sow Where: Start indoors in trays or pots; transplant when 10–15 cm tall
• Soil Type: Rich, well-drained soil with compost or organic matter; pH 6.2–7.0
• Spacing: 45–60 cm between plants; rows 70–90 cm apart

Growing Tips

• Sow seeds in a warm location or use a heat mat to improve germination rates.
• Harden off seedlings before transplanting by gradually exposing them to outdoor conditions.
• Water regularly to maintain even soil moisture, especially during fruiting.
• Mulch around plants to suppress weeds and retain soil moisture.
• Feed every 2–3 weeks with a potassium-rich liquid fertiliser to promote flowering and fruiting.
• Harvest when fruits are about golf ball to tennis ball size for best flavour and texture.

Harvest

Harvest 70–85 days after sowing. Pick fruits regularly to encourage continued production. Young fruit is best for tenderness and flavour.

When to Sow Thai Eggplant in Your Climate