BELLFARM
Jade Stem Lettuce
Sale
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Regular price
$4.59 USD
Regular price
$8.59 USD
Sale price
$4.59 USD
Unit price
per
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5-14 Days delivery.
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Key Characteristics of the Variety:
- This variety is highly adaptable and heat-tolerant, while also exhibiting good cold resistance and high-yield traits. It is suitable for planting in the hot summer and autumn seasons, with a growth cycle of approximately 50 to 70 days. The leaves are oval-shaped and grow upright, displaying a fresh green color. The fleshy stems are light green with thin skin, thick in diameter, and have sparse internodes. The stem flesh is green, crisp, and fragrant, offering excellent quality. The optimal harvest time is when the stems and leaves are level, as the stems are particularly tender and crisp at this stage, ensuring premium quality. Each plant typically weighs about 1 kilogram, with a yield per mu reaching up to 2,500 kilograms. After harvest, it can be prepared in various ways such as stir-frying, making cold salads, or cooking in soups. To improve the taste, blanching is recommended to reduce oxalic acid content, and consumption should always follow cooking—it is not suitable for raw consumption.
- This variety is highly adaptable and heat-tolerant, while also exhibiting good cold resistance and high-yield traits. It is suitable for planting in the hot summer and autumn seasons, with a growth cycle of approximately 50 to 70 days. The leaves are oval-shaped and grow upright, displaying a fresh green color. The fleshy stems are light green with thin skin, thick in diameter, and have sparse internodes. The stem flesh is green, crisp, and fragrant, offering excellent quality. The optimal harvest time is when the stems and leaves are level, as the stems are particularly tender and crisp at this stage, ensuring premium quality. Each plant typically weighs about 1 kilogram, with a yield per mu reaching up to 2,500 kilograms. After harvest, it can be prepared in various ways such as stir-frying, making cold salads, or cooking in soups. To improve the taste, blanching is recommended to reduce oxalic acid content, and consumption should always follow cooking—it is not suitable for raw consumption.
