A gourmet eggplant, highly regarded by top chefs in Japan, 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 a creamy, dense flesh and sweet flavor. Eggplant began to be cultivated in Japan in the 8th century, during the Tang dynasty, and much effort in breeding and refining has been put in since its introduction!
“Description courtesy of Baker Creek Heirloom Seeds/rareseeds “.
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