A compact, well-branched plant that's a hybrid version of the Thai round cherry size eggplant, with young golf ball sized white fruits 3 to 5 cm in diameter, dark-green shoulders (blossom end) and stripes. They are very tasty and can be eaten fresh or cooked. It's an essential ingredient in Thai cooking with a distinctive flavour that is used extensively in many Asian dishes such as curry dishes, soups, stews, egg dishes or pickled and served as a snack or side dish.
Contains average 10 seeds.
Sow direct where they are to grow or in seed trays with a seed raising mixture. Good in pots. Sow seeds 5mm (¼in) deep into damp soil, firm down gently and keep moist. Seedlings emerge within 10 to 14 days. Use a short stake in exposed areas. Keep moist and feed every two to three weeks. Harvest as needed.
Keep soil moist.