Description. (Solanum melongena). A gourmet eggplant, highly regarded by top chefs in Japan, the plants are super heat and humidity-tolerant. A Kyo Yasai or traditional vegetable of Kyoto, this variety is specifically from the city of Kamo, Japan. It is considered a regional delicacy of the area thanks to its creamy, dense flesh and sweet flavor. Eggplant was first cultivated in Japan in the 8th century, and much effort has been put into breeding and refining it since its introduction.

Growing Tips

This compact variety thrives in full sun and nutrient-rich, well-draining soil with a slightly acidic to neutral pH (6.0-7.0). It loves warm conditions and requires consistent watering, though the soil should not become waterlogged. Mulching around the base helps retain moisture and regulate soil temperature. Fertilize sparingly, as too much nitrogen encourages foliage growth at the expense of fruit production.

When to Grow

Start seeds indoors 8-10 weeks before the last frost date, as eggplants need a long, warm growing season. Transplant seedlings outdoors once the soil temperature reaches 65 F. For short growing seasons, consider using black plastic mulch or row covers to warm the soil and protect plants during cool weather

How to Sow and Plant

Sow seeds 1/4 inch deep in seed trays or pots filled with a seed-starting mix. Maintain a soil temperature of 75-85 F for germination, which takes 7-14 days. Once seedlings have 2-3 sets of true leaves, transplant them into larger pots or outdoors. Space plants about 18 inches apart.

How to Grow

Kamo eggplant thrives in warm, consistent conditions. Water deeply and regularly, ensuring the soil stays evenly moist but not soggy. Apply mulch to conserve moisture and keep the soil warm. Harvest regularly encourages continued fruit production throughout the growing season.

How to Save

• Eggplants are not insect-pollinated, so it is not necessary to isolate the plants very much to ensure pure seed. For home gardeners, an isolation distance of at least 40 feet is sufficient for seed saving.
• Allow fruit to become overripe; the fruit will become slightly wrinkled and soft.
• Scoop seeds out, rinse, and spread out to dry thoroughly.
• Properly stored eggplant seeds will remain viable for up to 4 years.