Maturity: Takes about 45 days to mature after transplanting.

Yield: Can produce up to 15 tonnes per acre under optimal conditions.

Health Benefits: The leaves are non-acidic, making them suitable for individuals with stomach ulcers or acid reflux.

Tolerance: Highly resistant to pests and diseases, including powdery mildew and white flies.

Cooking: The leaves are soft, tender, and sweet, making them easy to cook.

This variety is gaining popularity among small-scale farmers in Kenya for its reliability and profitability.