Eggplant Seeds - Kamo
65 days maturity after transplant. Solanum melongena ’Kamo’. Kamo Eggplant Seeds. Non-GMO, warm-season, annual, heirloom. 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 hundreds of years. This unique fruit is round with a flat bottom, purple-black skin, purple calyx, and weighs up to 1/2 lb. Kamo is suitable for open fields and home growing. The plant grows well in warm climates and is a valuable companion plant for many other vegetables. Approximately 5,800 seeds per oz.
Eggplant Seeds - Kamo - Heirloom
Download Free Vegetable Growing Guide PDF
Other Common Names: Aubergine, ai qwa, badanjan, baingan, baingun, bangai, bangain, bhanta, brinjal, chan che zu, ca tim, chieh tse, Japanese round eggplant, mackhera, makhua terung, ma khuea yaao, hon pee choi, nasubi, ngai kwa, qie zi, talong, terong, terung, wam batu.
How to Grow Kamo Eggplant
Germinate seeds indoors 6-8 weeks predating the transplant time. Keep the soil temperature at or above 80°F until the sprouts emerge. Seeds will not germinate in cold soil; transplanting out too early in the spring can negatively impact plant vigor. Transfer outdoors about two weeks after the last frost date. Harden off the plants before transplanting to avoid shock. Work fertilizer or compost into the soil before planting the starts. Transplant them when the soil is at least 75°F.
Avoid fertilizers with high nitrogen levels, which encourage more foliage than fruit. Stake the plants to support the developing stem and fruit. Fertilize twice a month with a small handful of low-strength fertilizer of fully mature compost. If growing in a cooler region, shield the soil with black or dark red plastic to maintain soil heat. Do not allow the soil to completely dry.
Harvesting Kamo Eggplant
Harvest when 4-5 inches in diameter, plump, and shiny. Lightly depress the skin; if the flesh indents and rebounds, it is ripe. If the skin no longer appears glossy, it is overripe.
Culinary Tips
Use for stuffing, frying, and baking. Delicious when coated, baked, or fried with miso. Kamo eggplants are spongy when raw and creamy when cooked. Asian eggplants taste better than American eggplants and do not need pretreatment for bitterness.
Tips From Our Gardeners
“I have learned that it is best to cut the eggplant off the stem at the base instead of picking or ripping it off; this helps preserve the beautiful fruit!”
 |
- Lara Wadsworth, True Leaf Market Writer |
Seeds Per Package
- 500 mg packet - Approximately 105 Seeds
- 1 oz - Approximately 5,800 Seeds
- 4 oz - Approximately 23,200 Seeds
- 1 lb - Approximately 92,800 Seeds
Basic Info
| Latin Name: | Solanum melongena ‘Kamo’ |
| Kamo Eggplant Color: | Black fruit with amethyst-purple calyx and green foliage. |
| Kamo Eggplant Flavor: | Mild and lightly bitter |
Growing Info
| Days to Maturity: | 65 days |
| Days to Germination: | 7-14 Days |
| Seeding Depth: | 0.25 inches |
| Row Spacing: | 24 inches |
| Plant Height: | 24-36 inches |
| Growth Habit: | Upright bush |
| Soil Preference: | Fertile, sandy garden loam. |
| Temperature Preference: | 75-90 ℉ |
| Light Preference: | Full sun |
Other
| Plant Width: | 24-36 inches |
| Pests and Disease: | Flea beetles, nematodes, spider mites, and white flies can be prevalent in some regions. Watch out for phomopsis rot and verticillium wilt in humid climates. |