A tasty Japanese heirloom aubergine
Kamo aubergine, also known as Kamo Nasu, is a coveted heirloom variety originated from Japan. Named after the Kamo river in Kyoto, these small, firm, and dense dark-purple aubergines have gained popularity for their smooth flesh texture and rich flavor. Considered a gourmet cultivar in Japan, they are highly versatile in cooking methods, including frying, boiling, grilling, roasting, and baking. They are well-suited for culinary preparations such as tempura or stir-fries.
Scientific Name: Solanum melongena
Plant Life Cycle: annual
Optimal Germination Temperature: 24-30 °C
Germination time in days: 10-15 days
Indicative Days to maturity: 90-100 days
Sunlight: full sun
Soil requirement: fertile, deep, well drained
Sowing and cultivation: Start indoors 8 to 12 weeks before last frost. Sow seed at 1/2 cm at soil temperature of 23C and lightly cover. Plant in polytunnel or transplant out when they are at least two sets of leaves after danger of frost. It is advised to stake the plant. Space plants by 60-80 cm.
