Baron

Coriander variety BARON is an annual herbaceous plant up to 70 cm tall with a spicy aroma of leaves and seeds. Coriander greens are widely used in cooking to flavor soups, salads, meat and fish dishes, giving them a pungent taste. Seeds are used in baking bread, making sausages, stewing meat, as well as during salting and marinating, which makes this variety a versatile kitchen ingredient.

The plant prefers light, fertile soils with slightly acidic reaction and partial shade. Sowing is carried out at the end of April, every 12-15 days, to a depth of 1.5-2 cm, with row spacing of 15 cm. Seeds are not soaked before sowing. The BARON variety is characterized by an early maturation period — from germination to the beginning of fruiting it takes 93-97 days. The plant is determinate, heavily leafy, with the first brush formed above the 6-7 leaf, in which there are 5-6 rounded fruits with a characteristic 'nose' of dark red color.

The hybrid has high yield capacity reaching 15-17 kg per square meter in film greenhouses. The fruits are dense, fleshy, weighing 150-170 grams, which ensures good transportability and an attractive appearance. The variety is resistant to such diseases as alternaria, fusarium, black bacterial spot and tobacco mosaic virus, which increases the reliability of cultivation and quality of harvest. In addition, coriander BARON is a valuable honey plant, which adds its additional agro-ecological significance.