Lara nut is an early-maturing, large-seeded variety characterized by pronounced stem branching and uniform growth throughout all growth stages. Plants reach a height of about 73 cm and exhibit high resistance to drought and seed shattering at maturity. The variety shows increased resistance to diseases such as ascochitosis and fusarium, contributing to stable grain yields up to 3.1 t/ha. The vegetation period lasts 90-95 days, with 1000-seed mass ranging from 360 to 400 g, and protein content reaching 23%. Seeds are beige in color and round in shape. Optimal sowing time is April-May at soil temperatures of 6-7°C, with a seeding rate of 350-500 thousand viable seeds per hectare and row spacing of 15-50 cm.
NUT is a self-pollinating legume with a well-developed root system capable of penetrating the soil to a depth of up to 1.5 meters. Stems may be straight or branched, reaching approximately 60 cm in height. Due to the presence of hairs on leaves and stems, nut effectively conserves water, ensuring its high drought resistance. This crop also exhibits good cold tolerance, making it suitable for cultivation under various climatic conditions.
In culinary applications, nut is widely used for its delicate nutty flavor. It can be boiled, roasted, soaked, or sprouted, allowing for the preparation of diverse dishes including salads, hummus, soups, falafel, and puree. Nut is rich in proteins, fiber, and vitamins, making it a nutritious and beneficial food. Despite its high caloric content, nut is often included in low-calorie diets due to its nutritional value and satiating properties.
