An attractive annual vegetable grown for its edible, crimson-red taproots and dense rosettes of glossy, edible, dark purple-red leaves. A striking variety for the kitchen garden or vegetable patch and an excellent culinary choice
0.1-0.5 metres
0.1-0.5 metres
| Season | Stem | Flower | Foliage | Fruit |
|---|---|---|---|---|
| Spring | ||||
| Summer | ||||
| Autumn | ||||
| Winter |
Grow in fertile, well drained, alkaline soil in full sun. Dig over bed in autumn and add well rotted manure if humus content is low. Sow direct between March and July into drills 2.5cm deep and lighly rake over with soil. Thin out seedlings to 10cm spacings. See beetroot cultivation for more information
Propagate by seed. See sowing vegetable seeds
No pruning required. Harvest roots when they are more than 5cm in diameter
May be susceptible to aphids, flea beetles and mangold fly (beet leaf miner)
May be susceptible to beetroot heart rot, black leg and leaf spot
