Kamo
Solanum melongena
 Kamo
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Seed #242 |
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A highly prized traditional kyo yasai or Kyoto vegetable, from the Kamo area of Japan, it has been a delicacy in that region for hundreds of years. This unique fruit is round with a flat bottom, purple-black skin, purple calyx and weighs up to 1/2 lb. Served at top restaurants in Japan, its dense flesh has a rich flavor.
- Warm season annual
- Approx. 115-125 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 65 days
- Planting season: Late spring to early summer
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Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60°F) in a very warm and sunny location. Eggplants are heavy feeders so use a balanced fertilizer. Too much nitrogen will produce lush foliage and few fruits. Harvest when about 4" in diameter.
Germination
Temperature |
Seed
Depth |
Seed
Spacing |
Row
Distance |
Plant
Spacing |
| 80-90°F |
1/4-1/2" |
2-4" |
30-36" |
18-24" |
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Use for stuffing, frying, and baking. Delicious when coated, baked or fried with miso.
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