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Round Green Brinjal, also known as Green Eggplant or Thai Eggplant, is a small, round, and green-colored variety of brinjal that is commonly used in Southeast Asian cuisine. This tropical plant grows up to 3 feet in height and produces numerous fruits that are around 2-3 inches in diameter. The skin of the fruit is smooth and shiny, and the flesh is firm and slightly bitter in taste.
Botanical name: Solanum melongena
Soil and Climate Requirements: Round Green Brinjal grows best in warm and humid climates with temperatures ranging between 18 to 30°C. It thrives well in well-drained soil with a pH range of 6.5 to 7.5.
Planting: Seeds can be sown directly into the soil or can be grown in seed trays for transplanting. Sow the seeds at a depth of 0.5 to 1 cm and keep the soil moist until germination. Seedlings can be transplanted after 4-6 weeks. The recommended spacing between the plants is 60cm by 60cm.
Germination Period: 5 to 17 days
Hours of sunlight required: 6 to 8 hours of direct sunlight per day is required for optimal growth.
Watering: Round Green Brinjal requires moderate watering. The soil should be kept moist but not waterlogged. Water the plants deeply once a week or as needed.
Harvesting: The fruits are ready to harvest in 65 days after sowing. The best time to harvest the fruits is when they are firm and shiny. Ripe fruits should be picked every 2-3 days to encourage continuous fruit production.
Companion Plants: Round Green Brinjal can be grown with other warm-season crops like tomatoes, peppers, and beans.
Common Uses: Round Green Brinjal is widely used in Southeast Asian cuisine and can be cooked in a variety of ways. It is commonly used in curries, stir-fries, and stews. The fruit can also be roasted, grilled, or fried. Round Green Brinjal is a rich source of vitamins, minerals, and fiber and is known for its various health benefits.