RIZENBUTTER

Radicchio of the Riesenbutter variety is mid-early and forms round, very large root crops of purple-red color. The pulp of the fruits is dense, juicy and has a mild taste, which makes this variety particularly attractive to consumers. One of the key features of Riesenbutter is high resistance to wilting and lignification, which significantly extends the storage period and maintains product quality.

The variety is distinguished by excellent taste and resistance to bolting, which allows using it for early production both in protected and open ground. Root crops have a diameter of up to 5 cm and a mass of 30 to 40 grams, with white, tender and very sweet pulp. Thanks to rapid maturity, the period from germination to technical maturity is about 25 days, which allows obtaining a crop in a short period of time.

For growing radish Riesenbutter, sowing in open ground in the earliest possible terms is recommended — at the end of April or beginning of May to a depth of about 2 cm with inter-row spacing of 7 cm and distance between plants 3-4 cm. Crop collection is carried out selectively over a week. For continuous harvesting of root crops, sowings are repeated with an interval of two weeks until mid-August. For sowing from June to the first decade of July, it is recommended to create short-day conditions using light-proof material, which contributes to optimal plant development.