💡Temperature: Prefers warmer temperatures (70-85F).
🐝 Pollination: Eggplants require pollination. When purple flowers appear, hand-pollinate them by gently shaking the entire plant to replicate the effects of wind, or gently disturb the inside of blossoms with your finger or a small brush.
⭕ Support: We suggest using our Plant Belt to support the plant and its heavy fruit as it matures.
✂️ Pruning: Eggplants require pruning. Snip away yellow or brown leaves if they appear, and trim branches to ensure the plant stays within the Gardyn’s light. Check the roots monthly and trim any that are brown or extending past the yPod.
🔎 Plant Health: Eggplants are prolific producers, even if they show signs of Edema, a harmless disorder. Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!
🍆 Harvest: To harvest Thai Eggplant, snip the fruit at its stem with clean shears. These Eggplants are ready to harvest once they reach 1.5-2 inches in diameter. The skin should be glossy, if the skin is dull, the fruit it too ripe. Harvest the Eggplants regularly to encourage new fruit production.
Native to a large area including parts of India, Burma, Thailand, and China, these fruits can still be found growing wild there today. By the early 1800s, many varieties of Eggplant, including Thai, could be found in farmers markets in the Americas. Eggplants are also frequently referred to as aubergines in many parts of the world.
Thai Eggplants have a variety of shapes and colors from long and cylindrical to small and round like this particular variety. These adorable fruits have glossy, green and white skin that reach about 1 to 2 inches in size following a purple star-shaped flower.
Unique to other varieties, Thai Eggplant can be eaten raw as a crunchy snack, in salads, or even pickled. They can also be enjoyed using traditional preparations that include roasting, grilling, and stuffing. While Thai Eggplant is a source of antioxidants, fiber, Potassium, and Manganese, it also has the ability to absorb nutrients and flavors from other foods it’s prepared with, making it a key ingredient in curries.
For the Sauce:
For the Thai Eggplant Stir-fry:
For the Thai Eggplant Stir-fry:
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Market favorites like Kale, Basil, and Butterhead with a mix of rare heirloom varieties to discover new tastes.
GREENS: Arugula, Breen, Buttercrunch (x2), Butterhead (x2), Green Mustard, Kale, Monte Carlo, Red Mustard, Red Sails, Rouge D’hiver, Swiss Chard, Tatsoi
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FRUITS: Cherry Tomatoes, Jalapeños, Sweet Peppers Flowers: Chamomile, Fiesta Gitana
Breen, Kale, Basil, Butterhead (x2), Dill, Buttercrunch (x2), Green Mustard, Arugula
Breen, Kale, Basil, Butterhead (x2), Dill, Buttercrunch (x2), Green Mustard, Arugula
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All options also include 20 Gardyner favorites: Greens – Arugula, Butterhead, Kale, Swiss Chard + 7 more // Fruits – Cherry Tomatoes, Jalapenos & Sweet Peppers // Herbs – Thyme, Cilantro, Mint and Thai Basil
A variety of easy-growing Gardyner Favorites
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Cilantro, Mint, Sweet Thai Basil, Thyme
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All options also include 20 Gardyner favorites:
All options also include 20 Gardyner favorites: Greens – Arugula, Butterhead, Kale, Swiss Chard + 7 more // Fruits – Cherry Tomatoes, Jalapenos & Sweet Peppers // Herbs – Thyme, Cilantro, Mint and Thai Basil
Greens
Greens
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Flowers
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Fruits
Greens
Greens
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Herbs
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Greens
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Herbs
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Flowers
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