GRASS

Focus on Tenderness and Yield

The 'Grass' leek variety is a selection product developed by experts at the Federal Scientific Center for Vegetable Production (under the leadership of A.N. Khovrin). Unlike many imported hybrids focused exclusively on industrial-scale production, this variety is adapted to local climatic conditions, providing vegetable growers with predictable results when cultivated in open fields.

Key Characteristics

• Product Texture: 'Grass' is valued for its moderately spicy, succulent flesh. The leaf blade has high density, while the 'stem' remains tender, making it highly sought after for culinary use, from soups to fresh salads.
• Adaptability: The variety demonstrates excellent uniformity. This is critical for farmers: during harvest, you get commercial produce of a consistent caliber, which simplifies post-harvest handling and packaging.
• Resilience: The breeder prioritized immunity against common onion diseases, allowing for a reduction in the number of fungicide treatments throughout the season.

Who is this variety for?

'Grass' is optimal for medium-sized farms and professional gardeners seeking high-quality produce with a predictable development cycle. Compared to Western analogues, it handles temperature fluctuations better. However, it should be noted: like any leek, this variety requires adherence to specific agricultural practices, particularly regarding hilling (to blanch the stem) and regular irrigation. If your goal is commercial appeal and a stable yield of the white edible portion, 'Grass' will serve as a reliable asset in your crop rotation.