Kokopelli Association presents the ancient Thai White Ribbed Aubergine, a Thai variety recovered before 1812 by Thomas Jefferson (Monticello Kitchen Garden).
This aubergine variety (Solanum melongena) produces small plants, from 30-40cm. Thai White Ribbed aubergines are also small compared to other varieties, about 10-20cm and about 50-100g. They are white and rounded and unlike other aubergines, they are not smooth but rather look like some tomato variety.
Thai White Ribbed aubergines are highly prized in the kitchen for a tender, smooth textured flesh, and flavour. They are usually prepared stir-fried.
Thai White Ribbed Aubergine, cultivation
To germinate the seeds, it is recommended to keep them in the fridge at 4-5ºC for a week. Then, are placed to germinate in a seedbed or pot at about 24ºC, better in a sunny place. The seedlings are transplanted when they have 2-3 leaves, not counting the cotyledons, at a minimum distance of 50cm between plants.
Like all aubergines, Thai White Ribbed needs full sun, nutrient-rich, well-drained soil. Ideally, it should be protected from strong winds, and, in cold climates, it is better to grow them in a greenhouse. It requires medium watering, avoiding wetting the leaves, since they are susceptible to fungal infection. They are also prone to aphids and being attacked by slugs.
The harvest is ready from July to October in the Northern Hemisphere. The perfect harvest time for the aubergine is when there is a slight change in colour and the fruit is already developed.
Happy growing!
