Kamo is a highly prized traditional kyo yasai or Kyoto vegetable, from the Kamo area of Japan It has been a delicacy in that region for hundred 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. 90-110 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.)
- 101,000 seed count per pound.
- Maturity: Approx. 65 days
- Planting season: Late spring/early summer
For quantities greater than 500 lbs, or for special requests such as seed treatment, ask us for a price quote on this variety.
Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence (80-90°F minimum). 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 75°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 fruit.
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.