A red skinned, pink and white striped, fleshed beetroot with multi-coloured pink and light green stalks and broad wavy green leaves. The plant is made up of entirely edible roots, stems and leaves with a wonderful sweet flavour. The flavoursome roots of these Italian heirloom beets are good for boiling, pickling and baking. The colour is best preserved if they're steamed or used raw where the streaked colour will make a fantastic, showy salad.
Contains average 350 seeds.
|Soil Requirements — Well drained soil|
Sow direct into growing position in a well cultivated, fertile soil. Sow 12mm (½in) deep in rows 30cm (12in) apart. Firm gently and keep moist. Thin out to 10cm (4in) apart when large enough to handle. Seedlings emerge within 10 to 14 days. Harvest 10 to 12 weeks after sowing.
Keep soil moist.