This variety is a local population maintained as a genetic resource. The name translates from Catalan as "for boiling," which determines the main culinary use of the product in an immature state.
Sowing is usually carried out from November to February, with harvest occurring in April and May. Cultivation is carried out by direct sowing into the ground at a depth of about 10 cm with a distance of 20–25 cm between plants.
Since DE BULLIR represents a collection of local forms, precise morphological parameters and disease resistance indicators for the variety as a whole are absent due to natural biological variability.
Sources7
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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