General characterisation of beetroot:
Beetroot is one of our most important sources of vitamins and minerals, especially during the winter months. A characteristic purple colour, beetroot is a member of the beet family, originally native to southern and central Europe. It is now grown almost all over the world. The roots are the main food, but the tender shoots and leaves can be eaten mixed into salads. It is high in potassium, calcium, iron, sodium, phosphorus and sulphur and rich in antioxidant vitamins A, B and C. It is known in folk medicine as an excellent blood healer.
Cultivation of beetroot:
A medium-large tubered, regular spherical variety with a purplish red colour. The foliage is small and reddish. The shortest growing season, it can be grown both as a main and second crop. Good storability.
Sowing:
As a main crop from mid-April to the end of June. As a second crop from 15 June to 15 July.
Sowing depth:
2-3 cm
Growing area:
30x10 cm
Harvest:
July to October
