SOLANUM TORVUM/BHANKATIYA/EGGPLANT/KUDANEKAYI/SUNDAIK KAI/CHUNDA SEEDS 25 SEEDS

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Price: ₹375 - ₹325.00
(as of Jun 29,2023 10:58:38 UTC – Details)

ISRHEWs

Solanum torvum is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant.The younger stems are green or purplish in colour and sometimes sparsely covered in prickles or thorns (3-7 mm long). They are also densely covered is small star-shaped (i.e. stellate) hairs. Older stems become brown or greenish-brown and eventually lose their covering of hairs.The plant is usually 2 or 3 m in height and 2 cm in basal diameter, but may reach 5m in height and 8 cm in basal diameter. The shrub usually has a single stem at ground level, but it may branch on the lower stem. The stem bark is gray and nearly smooth with raised lenticels.It has many medicinal applications. How to Grow: Mix Manure with soil (30:70),and this will help in germination of seeds. Care needs to be taken to see that the soil is clean from any weed or insect. Open the seed packet on a sheet of paper and put the seeds into the prepared soil to half inch of depth. While watering, sprinkling water through a sprinkler or manually using your hands. Germination may take place 10-18 days. Then you may transplant the seedlings to various pots or desired areas.Will not germinate in cool soil. Transplant into the garden 18-24 inches apart. Flowering and fruiting is continuous after the shrubs reach about 1 to 1. 5 m in height, the fruit is consumed directly, or as cooked food like Sundakkai Sambar, Sundakkai Poriyal, Sundakkai Aviyal and Sundakkai Puli kulambu. After soaking in curd and drying it is famous.
Solanum torvum is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant.The younger stems are green or purplish in colour and sometimes sparsely covered in prickles or thorns (3-7 mm long).
Flowering and fruiting is continuous after the shrubs reach about 1 to 1. 5 m in height, the fruit is consumed directly, or as cooked food like Sundakkai Sambar, Sundakkai Poriyal, Sundakkai Aviyal and Sundakkai Puli kulambu. After soaking in curd and drying it is famous.

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