The variety forms dense, firm, and round heads. The outer leaves are dull dark green, the inner leaves are creamy yellow, and the leaf surface is slightly wrinkled. The plant belongs to cool-season crops with a maturity period of about 50 days and has black seeds.
The plant possesses resistance to lettuce mosaic virus (LMV), tip burn, and some strains of downy mildew, however, it is susceptible to root rot and big vein disease. The produce is characterized by a crisp texture, mild flavor, and high transportability.
Cultivation requires fertile, well-drained soils with a pH of 6.0–6.5 and regular irrigation. The optimal temperature range is 16–18°C, as high heat conditions increase the risk of premature bolting and bitterness.
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Countries of admission
1 jurisdiction
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