Kamo Eggplant Seeds

This gourmet eggplant is highly regarded by top chefs in Japan! Plants are exceptionally tolerant of heat and humidity. A Kyo Yasai, or traditional vegetable of Kyoto, this variety is grown in the Kamigamo Kita-ku region of Kyoto where two famous shrines, Kamigamo and Shimogamo, are designated as UNESCO World Heritage sites. Kamo Eggplant is considered a regional delicacy of the area thanks to its creamy, dense flesh, and sweet flavor. Eggplant were cultivated in Japan as early as the 8th century, during the Tang dynasty, and much effort in breeding and refining has been made since its introduction!

Growing Tips: Start indoors in bright light 8-12 weeks before last frost date. Heat mat helps to warm soil and speed germination. Setting out larger transplants helps to fight pest pressure.