Grazer Krauthäuptel

 
Record Number: 93
 
Disclosure Date
Around the turn of the 19^th /20^th  century first notice of Grazer Krauthäuptel as “Laibacher Eissalat” in the former region of Lower Styria (today’s Slovenia). 
 

Photo: BMLFUW/A...

Title
Grazer Krauthäuptel
 
 
 
 
 
 
Abstract or claim
Traditional cultivation of the local head lettuce variety “Grazer Krauthäuptel” (Lactuca sativa var. capitata) in the area of Graz, Styria.
The illyric climate and the specific soil conditions of the region enable the cultivating of this tender and crispy salad variety. It is characterised by sometimes intensively red-coloured leaf edges. The lettuce tastes slightly sweetish, aromatic and is bitter-free.
 
Name of product, Product class
Leaf lettuce, head lettuce, vegetable
 
Name of region
Graz, Styria, Austria
 
Field of search
Food and Agriculture
 
Name of information provider
Andreas Achleitner
Landwirtschaftskammer Steiermark (Chamber of Agriculture, Styria)
 
Name of applicant for title
---
 
Holder of knowledge or associated resources
Numerous farmers from the Graz Basin to South and East Styria
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
---
 
Descriptors
- History:
Lettuce is believed to be derived from prickly lettuce (Lactuca serriola), a steppe plant which is native in large parts of South Europe and the Near East.
 
In ancient times garden lettuce (Lactuca sativa L.) was a cherished vegetable in Egypt, Greece and later in the Roman Empire.
In the 8^th  century lettuce was spread in Central Europe under Charlemagne. As early as in the 17^th  century lettuce was additionally produced in protected cultures in France in order to meet the need of the Court of Louis XIV (1638 - 1715).
 
Around the turn of the 19^th /20^th  century a predecessor of Grazer Krauthäuptel was noticed for the first time in former Lower Styria (today’s Slovenia) as “Laibacher Eissalat” (Laibach ice salad) which was characterised by a big and firm head, crimped leaves and bitter-free taste.
 
Already before World War I offshoots or seeds of “Laibacher Eissalat” were brought to the Graz area by gardeners or by seed exchange. This variety was further developed to today’s tender-crispy and slightly-sweetish Grazer Krauthäuptel.
In 1913“Echter Grazer verbesserter Krauthäuptel” (original Grazer improved Krauthäuptel) was offered in the seed catalogue of Köller’s seed-shop in Graz for the first time.
 
In 1939 and 1940 Grazer Krauthäuptel amongst 68 other vegetable varieties was submitted for the “Reichssortenliste” (list of plant varieties of the then Third Reich).
 
From 1950 onwards Grazer Krauthäuptel was increasingly cultivated in the region.
 
Grazer Krauthäuptel is listed as rare plant variety in the present Austrian programme to promote agricultural production methods compatible with the requirements of the protection of the environment, extensive production and the maintenance of the countryside (Agri-environmental Programme).
 
- Region:

Photo: BMLFUW/Rita Newman

Grazer Krauthäuptel is traditionally grown in the region surrounding Graz (Graz Basin), the capital of Styria. Nowadays it is also grown in the hilly south and east of Styria (Südoststeirisches Hügelland).
 
The Graz Basin is situated on the east rim of the Alps on the middle reaches of the river Mur. It is bordered by the mountains Plabutsch (754 m) and Buchkogel (656 m) in the west, by Hoher Rannach (1.018 m) and Platte (651 m) in the north and by the mountain Wildoner Berg in the south. The basin fades to the hilly land of East Styria (Oststeirisches Hügelland) in the east.
 
Soil and climate conditions:
Grazer Krauthäuptel is best cultivatedon soils in the region which are
deep and rich in humus or on sandy clay soils (with 25 – 30 % clay) or clayey sandy soil (20 % of clay). The medium-heavy soils are characterised by good water balance which is the basis for ideal growing conditions.
 
The climate of the Graz Basin benefits from the mountains in the north and the west and the opening to the south.
The climate is illyric. It is characterised by high humidity, relatively high precipitation and high temperatures in the growing season. The average annual temperature is 9.5 °C; the average annual precipitation is 880 mm.
Winters are usually relatively poor in snow.
During autumn and winter temperature inversions occur frequently.
 
- Grazer Krauthäuptel:

Photo: BMLFUW/Rita Newman

Grazer Krauthäuptel (Lactuca sativa var. capitata) refers to plants of the family Asteraceae, genus Lactuca, variety head lettuce (Lactuca sativa var. capitata). Grazer Krauthäuptel is regarded as a Styrian regional variety.
 
Grazer Krauthäuptel (vernacularly called Grazer Krauthappel) is a lactiferous head salad-typewhich has evolved from the Laibacher Eissalat.
 
Appearance, taste, characteristics:
Grazer Krauthäuptel is of medium size and has a firm head. Heads are often flattened.
The plant’s diameter is about 25 cm, its head diameter is about 12 cm.
When harvested Grazer Krauthäuptel weighs about 350 to 800g.
 
The leaves are coloured in light-green, there is no splitting of the leaves.
Grazer Krauthäuptel is characterisedby flat, broadly-lobed, often kidney-shaped outer leaves with strong, fleshy mid-rips and by brittle, crisp, blistered leaves that give the lettuce a tight and crisp texture for many days. Leaves of the lettuce are lactiferous.
The leaves’ edges can be smooth, emarginated, undulated, curly or cleaved. 
 
The small dark-red to red-purple edge of the outer leaves is generated by anthocyans. Moreover, the head often shimmers in a slight red to purple red.
The coloration is subject to weather conditions. Warm and humid weather results in diminished coloration.
 
Grazer Krauthäuptel is characterised by long durability and mild-crispy, sweetish, aromatic and non-bitter taste.
 
Method of Production:
The cultivation of the variety Grazer Krauthäuptel is funded within the framework of the Austrian Agri-environmental Programme (ÖPUL).
This programme lays down restrictions on the use of fertilizers and pesticides with regard to the cultivation of salad.
 
Seedling:
Seedlings mostly stem from specialized farms in the surrounding area. Partially they are produced by farmers themselves.
 
Soils and fertilization:
Grazer Krauthäuptel tolerates a range of different soils. The pH optimum is between 6.5 -7.5.
Fertilization is subject to nutritional requirements on the basis of regular soil analyses.
 
Fertilization is in all cases subject to the nutritional requirements, which are determined by regular soil analyses.
The fertilization restrictions of the Austrian Agri-environmental Programme are to be observed and documented in the acreage index.
 
Common compound fertilizers are applied. Nitrogen input has to be little in order to avoid rapid growth which has negative effects on the forming of the lettuce’s head. Moreover, it makes lettuce more susceptible to pests.
On average Grazer Krauthäuptel requires 100 - 120 kg/ha nitrogen, 30 - 40 kg/ha phosphorus, 120 - 140 kg/ha potassium, 60 kg/ha CaO, 20 - 30 kg/ha magnesium.
 
Organic fertilizers (e.g. stall manure) have very positive effects on soils. However, they have to be applied during crop rotation as the direct application would lead to uncontrolled input of nitrogen and would promote diseases.
 
Crop rotation:
Crop rotation is necessary to maintain soil health. In protected cultures (greenhouse, polytunnel) Grazer Krauthäuptel is the preliminary crop to tomato, pepper and, potentially, cucumber. In field-growing various other cultivars are possible.
 
Cultivation:
Soil tillage is done in autumn in order to get loose soils by freezing in winter.
 
Staggered sowing of seeds is from February to the beginning of July at soil temperatures between 8 - 16°C. The period between sowing and planting is 10 weeks in winter and 3 weeks in summer.
 
Young plants are hardened outdoors for some days to adapt them to field conditions.
Young plants are set in lines in a distance of 28 - 32 cm in the field and about 27 cm in protected culture.
 
During spring the plants are protected by fleece against low temperatures. When days are warmer the fleece has to be removed as the microclimate could contribute to diseases and could negatively influence the growing of the head.
 
The optimal growing temperature of Grazer Krauthäuptel is a bit above 20 °C. Below 4 °C and above 30 °C the growing of lettuce stops. Hardened young plants tolerate slight frost up to -4 °C. However, lettuce ready to harvest develops damage at slight frost.
 
Plant protection measures:
Only plant protection products which are listed in the Austrian Guidelines for Integrated Production may be applied.
 
Irrigation:
For the production of field lettuce about 140 to 160 l water per m²  is required. Water supply which is not covered by rainfall has to be substituted by irrigation. Fields are preferably irrigated in early morning with up to about 10 l per m² . This avoids silting. Water for irrigation comes from wells or irrigation ponds.
Drip irrigation may be used for lettuce in protected cultures.
 
Harvest:

Photo: BMLFUW/Rita Newman

Grazer Krauthäptel is harvested by hand from March (polytunnel and greenhouse) and from April (field lettuce) until November.
 
Quality control:
Grazer Krauthäuptel is produced under the guidelines of Integrated Production (IP) within the framework of the Austrian Agri-environmental Programme (ÖPUL).
Farmers keep exact records of any and all cultivation measures taken; records are controlled by Agrarmarkt Austria (AMA). Moreover, the production is subject to EUREPGAP (Euro-Retailer Produce Working Group).
 
Nutritional aspects:
Grazer Krauthäuptel contains proteins, fibres, numerous vitamins like provitamin A, vitamin B1, B2, B6 and vitamin C as well as micronutrients and minerals like calcium, potassium, manganese, copper, zinc, phosphorus, and iron. Vitamin C is present mainly in the outer leaves (50 – 60 %), outer head leaves (20 – 30 %), inner head leaves (10 – 20 %), and heart leaves (up to 5 %).
An analysis of the vitamin C content of lettuce conducted by the Styrian agricultural research centre in Wies showed that iceberg lettuce wrapped in plastic foil has only 10 % of the vitamin C content of fresh Grazer Krauthäuptel.
Moreover, Grazer Krauthäuptel is rich in folate. It is extremely low in calories.
 
- Marketing
Per year about 10 million of Grazer Krauthäuptel are marketed.
The lettuce is marketed by the producer association Steirisches Gemüse GmbH (Styrian vegetable), the company Möstl in the municipality Unterpremstätten, and numerous direct marketers.
 
Grazer Krauthäuptel is marketed under the trademark “STEIRERLAND”.
Every season about 2 millions of Grazer Krauthäuptel are produced by the members of the producer association “Steirisches Gemüse” and are predominantly marketed in Styria.
Local production, short transports and perfect logistic in distribution result in low decrease of the content of vitamins and ensure freshness.
 
Connection with the geographic area and Traditional Knowledge
- Specific deep, sandy, loamy soils and the illyric climate provide ideal
  conditions for the cultivation of lettuce of premium quality.
- Grazer Krauthäuptel is a local varietywhich has evolved in and
  perfectly adapted to the local environment over decades.
- Due to the cultivation method and the specific geographic situation
  lettuce with specific characteristics in terms of appearance, taste,
  ingredients, and keeping quality can be produced.
- The production of Grazer Krauthäuptel is the result of Traditional
  Knowledge passed on from generation to generation: the Traditional
  Knowledge and expertise of salad farmers (adaptation of lettuce
  cultivation to environmental constraints; selection of local cultivars,
  fertilization, irrigation, genetic improvement, know-how on optimised
  harvesting) and the expertise of wholesale buyers and retail sellers
  in marketing.
 
- Utilization:
-
 
- Protection:
- 
 
Key Words
Food and Agriculture, Traditional Knowledge, Austria, Styria, Graz Basin, region, leaf lettuce, head lettuce, vegetable, Lactuca sativa var. capitata, Grazer Krauthäuptel
 
Bibliography / References
- April: Der Grazer Krauthäuptel - zart-knackiger Salatgenuss
  http://www.ama-marketing.at/index.php?id=996&no_cache=1&tx_ttnews%5Bpointer%5D=5&tx_ttnews%5Btt_news%5D=100&tx_ttnews%5BbackPid%5D=1016
- Bataviasalat
  http://www.hortipedia.org/de/index.php?title=Bataviasalat
- Batavia Salat
  www.lebensmittellexikon.de/b0000210.php  
- Der Grazer Krauthäuptel
  http://eog.at/111/GKH.html  
- E. GÖTTFRIED. Entwicklung der Gemüsesortenzüchtung in
  Österreich und Ausblick auf die internationale Entwicklung
  http://www.gumpenstein.at/publikationen/saatzuechter1999/goettfri.pdf
- Edmon RZ: Sortenbeschreibung
  http://www.rijkzwaan.de/RZZ/DE/sitede.nsf/0/1A901C18759F2B40C125709F002B48F3
- Gartensalat
  http://de.wikipedia.org/wiki/Gartensalat  
- Gemüsebauliche Maßnahmen zur Vermeidung von Blattranden
  während der Sommersalatsätze von 'Grazer Krauthäuptel'
  http://www.dafne.at/dafne_plus_homepage/index.php?section=dafneplus&content=result&come_from=&&project_id=957
- Graz
  http://en.wikipedia.org/wiki/Graz  
- Grazer Becken
  http://de.wikipedia.org/wiki/Grazer_Becken  
- Grazer Krauthäuptel
  www.genuss-region.at  
- Grazer Krauthäuptel
  http://www.arche-noah.at/etomite/index.php?id=188  
  www.suedsteiermark.org/region.htm  
- Kopfsalat
  http://de.wikipedia.org/wiki/Kopfsalat  
- Lactuca sativa
  http://www.arche-noah.at/
- Lactuca sativa
  http://www.germanlipa.de/garten/pflanzenl.htm  
- LATTAUSCHKE G. Salat. Sächsische Landesanstalt für 
  Landwirtschaft Gartenakademie.
  http://www.landwirtschaft.sachsen.de/lfl/publikationen/jsp/inhalt.jsp?seite=detail&pub_id=2221&count=10&navi=88&sort=ERSCH_JAHR&anz=alle&sqla=&sqlb=&von=&suche=F  www.steirerland-gemuese.at/Soritz/fotos/produktkalender.jpg
- Österreichisches Programm zur Förderung einer umweltgerechten,
  extensiven und den natürlichen Lebensraum schützenden
  Landwirtschaft Sortenliste"seltene landwirtschaftliche Kulturpflanzen"
  ÖPUL 2000
  http://www.landnet.at/filemanager/download/5710/
- Randen (braune Ränder) an Salat
  http://www.am.rlp.de/Internet/global/startpage.nsf/start/Home_Gartenakademie?OpenDocument&ext_location=http://www.dlr-rheinpfalz.rlp.de/internet/global/themen.nsf/b81d6f06b181d7e7c1256e920051ac19/cbe9c59d643f6072c125704c0035756f?OpenDocument - Salat (Kopfsalat) Grazer Krauthäuptel
  http://www.samenshop24.de/store/pd1409252204.htm  
- Südsteiermark
   www.suedsteiermark.org/region.htm  
- Was ist EurepGAP?
  http://www.eurepgap.org/Languages/German/about.html
 
All internet references last accessed on 22. September 2009.
 
Language Code
German
 
Product of www.genuss-region.at
Yes
 
Regional contact
Landesverband Steirischer Gemüsebauern
Hamerlinggasse 3
A-8010 Graz
Phone: 0316/8050-1610
Phone: 0664/6025961610
E-Mail: Josef.Weber@lk-stmk.at
 
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
 

11.11.2011, Lebensministerium III/4