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thai seeds

Although they play a secondary role to chillies, aubergines are a key ingredient and display a diversity of shapes, sizes and colours. Long, thin ones that come in both purple and green are popular either stir-fried or grilled, and gardeners wanting to grow them can try the varieties Pingtung Long and Thai Green. In contrast are round, green-and-white ‘apple’ aubergines such as Kermit. They have a crunchy texture and are eaten raw with dips or cooked in curries.

First fruit

Coriander, too, has favoured status with the Thais, who use not just the leaves but the roots as well. It is an annual that quickly (and frustratingly) goes to seed, at which point leaf production stops. To extend the harvest period, varieties that have some bolt resistance, such as Santos and Calypso, should be used. Successional sowings can be made outdoors from early spring to early autumn. Plants can also be grown throughout the winter in a polytunnel or greenhouse, though their flavour will be rather bland.

Herbal Essence

A heat-loving plant, the fruit of which are steamed and served with dips.

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