Pea aubergines

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IF you yearn to produce a tasty homegrown Thai green curry, then pea aubergines are an essential ingredient. As the name implies, the fruit clusters bear aubergines not much larger than a garden pea, and these are scattered through your curry to provide a pleasant bittersweet crunch. If allowed to ripen fully, the fruits of pea aubergines (Solanum torvum) turn pale yellow and become packed full of seeds.

These are produced all year, and they are the main method of propagation. Sow in spring under glass, much as you would a tomato.

This plant is a tender woody shrub, growing between 4-6ft (1.2-1.8m) tall, though, so expect to keep it under glass for at least three-four years before needing to sow another.

Positioning your coldframe in a sunny spot boosts your growing power Keep safe from molluscs by adding organic pellets in base

The teensiest ‘aubergines’ you’ll ever see: clusters of Solanum torvum