Beetroot - (Beta vulgaris)  Leaves used in salads or as spinach; roots eaten raw or rcooked.  Tolerates salty soil. 
COMPANION PLANTS - LIKES: Bush Bean, Broccoli, Cabbage, Cauliflower, Kohlrabi, Lettuce, Onion, Pea, Silverbeet  DISLIKES: Tomato

^isaprocart^

American heirloom dating back to 1900's & originally grown for its attractive leaves.  Attractive, deep-red foliage displaying a dark red root & internal rings with colour & flavour intensifying as it matures.  Excellent variety for 'baby beets' and its dark leaves for use in salads.  The dark red juice is also widely used as a red food colouring.  Selected by Kees Sahin in the Netherlands from the French variety 'Crapaudine' for its darker coloured leaves.  35-65 days.  350 seeds

HISTORY:  Beetroot has been cultivated since early Greece & Rome, when white beets shared equal popularity with red.  Early beetroot were long & carrot like in appearance with the round beetroot only becoming popular during the late 19th & 20th century.

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CHIOGGIA
$3.25

Heirloom, first introduced in the mid 1840's and originating from Italy.  Nicknamed the 'Candycane Beet'.  Slightly flattened root with dark red outer skin and alternating pink & white rings inside.  Does not 'bleed' like other varieties.  Quick growing; tolerates heat & drought well.  Excellent sweet flavour even when mature.  Good for using fresh, cooked or pickled.  Good for cool areas.  50-65 days.  400 seeds

DID YOU KNOW:  Each beetroot seed is actually a cluster of embryo's that can produce potentially from 3-5 plants.  This could be the reason for a number of plants appearing in the one spot. 

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Heirloom dating back prior to 1885 and named after Josiah Crosby, a Boston market gardener.  Purplish red, flattened root which forms largely above the ground.  Rich flavour.  Ideal for boiling, pickling, baking & freezing.  50-60 days.  250 seeds

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CYLINDRA
$3.25

Heirloom, originally from Denmark dating back prior to 1880.  Long cylindrical root 15-25cm, uniform dark red, excellent for slicing.  Easy to peel.  Remains sweet even when mature.  Small reddish-green tops.  Bolt resistant.  Great variety for small gardens.  350 seeds

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DETROIT
$3.25

Heirloom first introduced by D M Ferry & Co in 1892, Canada.  Globe shape, dark-red roots to 80mm with excellent flavour.  Prolific.  Use fresh, cooked or pickled.  Tolerates heat well.  Resistant to downy mildew.  Stores well.  55-60 days.  200 seeds

***SOLD OUT***

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Heirloom & a descendant of the 19th century 'Early Blood Turnip'.  Flattened red globe bulbs, with light zones.  Bright green tops.  Quick growing.  Excellent flavour.  40-60 days.  350 seeds

 

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SUGARBEET
$3.25

Heirloom; also known as 'Sugar Mangel'.  Biennial. Root grown for its sugar content (18-20%). Used for extracting sugar, sweetening preserves, or as high energy crop for animals. 360 seeds

(pictured as baby beet with matured version growing much larger)

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Also known as 'Mangel' & traditionally widely used across Europe as cattle feed as early as 1500's.  Includes Red Mammoth, Giant White & Yellow Eckendorf.  Abundant, edible leaves with very large root up to 10kg or more.  Leaves used in salads or like spinach.  Root when harvested young used in salads or cooked.  300 seeds

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(Beta vulgaris var. crassa)  Heirloom first introduced by W. Atlee Burpee Company in 1828.  Dark, golden coloured roots with deep yellow, tender & mild flesh; green leaves with yellow stems.  Does not 'bleed' like red types making it ideal for salads.  Best when harvested young from 5cm across.  Roots used fresh in salads or cooked; leaves used like spinach.  Hardy.  55-60 days.  100 seeds

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(Beta vulgaris)  Mix of heirloom beets of various colours & shapes including Bulls Blood, Burpee's Golden Globe, Chioggia, Crosby's Egyptian Flat, Cylindra, Detroit & Early Wonder.  Leaves used in salads or as spinach; roots eaten raw or cooked.  Juice also used as natural food colouring. 50-65 days.  380 seeds

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ALBINO
$3.25

(Beta vulgaris)  Originating in Holland.   Pure white, round root with tender, mild flavour.  Slightly sweeter than red varieties. Green leaves also used like spinach.  Stores well in ground.  55 days

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(Beta vulgaris)  One of the oldest surviving varieties from 18th century England.  When cooked, the root gives off a thick, red juice which is similar to blood - hence the name.  Dark red, turnip shaped roots with sweet, dark flesh & pink zoning.  48-68 days.

***SOLD OUT***

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(Beta vulgaris)  European heirloom dating back to 1767.  Also known as 'Mangold' or 'Mangel Beet'.  Large, oval root up to 24kg with orange-yellow skin, white flesh & tender, broad, green leaves.  Both root & leaves used, with leaves making an excellent spinach substitute.  Root used in cooking as a potato substitute either boiled, baked, mashed etc; also has an interesting history of being used during the 18th century to brew beer.  180 seeds

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(Beta vulgaris)  Large, golden orange, rounded roots with similar flavour & texture as red beetroot but do not bleed when cut.  Sweet when harvested at any stage.  Yellowish flesh turns golden yellow when cooked.  Stems & leaves used in salads when young or steamed when harvested later.  Slow to bolt.  Stores well. 55 days

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