Botanical Name: Beta vulgaris Chioggia
Common Name: Beetroot Chioggia
Seed Count: 150
Beta vulgaris Chioggia, Beetroot Chioggia: Native of northern Africa and western Mediterranean. Ancient Greeks used leaves only as a vegetable it was not until much later that this colorful root was consumed. It has a red outer skin, with the flesh having red and white concentric rings when cut which provides a very decorative appearance to any dishes. Beetroot has a high nutrition and vitamin content, the tops are rich source of vitamin C. The leaves have a mild flavor and are ideal for a salads and soups. Beetroot root can be steamed and served with other vegetables as well as boiled and pickled for keeping. It is very fashionable to be grated raw and mixed with other coleslaw vegetables. A fun vegetable that is appealing to both the palate and plate.
Sow anytime after frost, spring to autumn in mild climates. For best results sow in soil with pH over 6 and always kept moist. Can sow indoors and transplant. Thin to 30-50mm apart, young thinning’s may be transplanted, older thinning’s can be used as leaf vegetable. Roots store well after harvest.