A Japanese heirloom celebrated for its sweet flavor and tender texture. Often eaten raw, tear shaped Mitoyo is scrumptious baked, braised, pickled, and roasted with no bitterness when harvested at maturity. 25 seeds minimum Germination: 7-14 days Maturity: 90 days Start indoors 8-12 weeks before the last frost. Plant 1/4\” deep in seed starting mix. Requires soil temperatures of 75-85F to germinate. Heating mat is recommended. Keep moist. Harden off and transplant in full sun when all danger of frost has passed. Space plants 18-24 apart; space rows 3-4\’ apart.