The KARAVAY salad represents an early-maturing leaf variety, distinguished by rapid growth and high yield. The semi-erect leaf rosette reaches a height of up to 30 cm and a diameter of 35-40 cm, with a rosette mass of about 300-350 g. Leaves are of medium size, green with red edges, strongly wavy and ruffled, possessing an oily texture and a delicate structure. The salad's taste is excellent, without bitterness, making it especially attractive for fresh consumption.
The KARAVAY variety is characterized by high yield—ranging from 3.8 to 4.9 kg per square meter, allowing for significant product volume over a short period. The period from germination to the beginning of commercial maturity is 32-37 days, making this salad ideal for cultivation under time constraints. The plant is resistant to bolting, contributing to a stable and quality yield.
Growing KARAVAY salad is possible both in open and closed ground. Seeds are sown at a depth of 1-1.5 cm from March to September on sunny plots with fertile, loose soil of neutral acidity. For obtaining a stable and prolonged yield, it is recommended to conduct sowings with an interval of 10-15 days, as well as to ensure timely watering, weeding, loosening, and fertilization. Thanks to its taste qualities and nutritional value, KARAVAY salad is excellently suited for use fresh, enriching the diet with vitamins and useful substances.
