Ao Daimaru is a highly prized traditional kyo yasai or Kyoto vegetable, from the Saitama Prefecture, Japan. It is a delicacy in that region from early Meiji period. This unique fruit is globe-type with a flat bottom, light green skin, green calyx, and averages 1/4 lb. Flesh is dense and creamy when cooked and has a rich flavor.
- Warm season annual
- Approx. 140-160 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/Early summer
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Available in 0.25-lb increments, minimum 0.25 lb.
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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. Plant in late spring/ summer (soil temperatures at least above 60°F) in a warm and sunny location. Eggplants are heavy feeders so use a balanced fertilizer. Too much nitrogen will produce lush foliage and few fruits.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Use for tempura, stir-fry, baking, grilling, and pickling. Delicious when coated, baked or fried with miso.