Eggplant Japanese Kamo Kyo Yasai OP - Asian Vegetable
Kamo is a highly prized traditional kyo yasai or Kyoto vegetable, from the Kamo area of Japan. Quite a delicacy in that region for hundred of years. A very unique fruit that is round with a flat bottom, purple-black skin, purple calyx, and weighs up to 1/2 lb. You will find this served at the top- top restaurants in Japan, its dense flesh has a rich flavor. Maturity: Approx. 65 days
Culture: 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 (when soil temperatures at least 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.