Crunchita is an early type of Romaine lettuce that combines the crisp leaves of iceberg lettuce with the pleasant taste of romaine. It is characterized by a cylindrical, slender head with a diameter of 25-30 cm and a weight of up to 500 g, featuring delicate, dark green, glossy large leaves with a crisp and juicy structure and flat veins. The leaf rosette is semi-erect, up to 30 cm high, with large greyish-green leaves without anthocyanin coloration, wavy edges, and small cuts in the upper part. The head is widely elliptical, closed and dense, with a mass that can reach up to 800 g.
The variety is distinguished by its high resistance to downy mildew (Bl:1-27, races 1-16, 19, 21, 23), lettuce drop, and internal necrosis, ensuring crop stability and high product quality. Crunchita possesses high plasticity, withstands temperature fluctuations, and has a long start period for bolting, allowing it to be grown in open ground from early April to September, as well as year-round in protected ground and hydroponics. To form a powerful head, regular and regulated watering, as well as care such as loosening, weeding, and thinning seedlings are necessary.
This variety is versatile in use, suitable both for fresh consumption and processing. It is distinguished by excellent delicate taste and dietary qualities, making it an excellent choice for salad use. Crunchita has high product quality, long storage life, and good transport properties, making it in demand on the market.
