(Beta vulgaris) -Organically Grown
Chioggia beetroot is also known as Candy Stripe having attractive concentric red & white rings. The rings are lost during cooking due to staining from the red rings but if sliced thinly and used fresh it can be very attractive in salads or garnish. Chioggia is an Italian Heirloom variety.
How to Grow
Beetroot likes a well prepared garden bed that is loose in soil structure and rich in organic matter. Plenty of nitrogen is required for rapid growth but over doing it can result in excess leaf growth and poor root formation. Sow seed direct in garden bed and cover with 1cm of soil. After 6 weeks you can begin harvesting leafy greens for salads or blanching. Keep in mind beetroot leaves do have oxalic acid so it is best to cook them. After approximately 70 days the root will have swelled and you can begin harvesting beetroot. If the plants are to close together you can 'thin' them out by harvesting the largest beetroots making room for the smaller ones to grow into. To ensure a continued supply it is best to sow every 4 weeks.
Sow all year except in hot weather
Sow direct into garden
Seed packet contains 100 seeds
70 seeds/gram.
70 days to maturity
Uses
Leaves can be used fresh or cooked due to the oxalic acid content. A great substitute for spinach and silverbeet. Roots are typically used pickled, roasted and steamed. Beetroots also store well in a plastic bag refrigerated.
