Heirloom Vegetable. An Italian home garden variety grown since at least the 1840’s that has a light red, flattened globe-shaped root with striking interior rings of alternating pink/white. Green tops and red stems are eye catching colourful additions in salads and the 5 cm (2″) diameter roots have a delicious “old country” taste when cooked. Higher levels of geosmin (earthy flavour) account for its popularity with beet purists. This product is part of the Colourful Veggie Collection; click here to check it out.
How to Grow
60 seed/gram Beets thrive in sandy loam with a pH of 6.0 to 7.5. Remember to fertilize. For continual harvest, sow seeds 1.2 cm (1/2″) deep and 2.5 cm (1″) apart in two week intervals beginning when the soil has warmed to 7 C (45 F) and avoid sowing after mid July. As each beet seed is actually a corky fruit with 2 or 3 seeds contained within, it is important to thin the young seedlings to 7–10 cm (3–4″) apart to provide enough room for proper root formation. Use plants that are thinned as a source of tender, edible greens. Over-watering or excessive rainfall may lead to excessive leaf growth and pale or small roots. One packet sows approximately 6 m (20’) of row.