Vegetable Seeds Catalogue
The earliest beet you will eat! These 10cm bright red beauties are the best beetroot for early spring plantings as they grow well in cool soils. The glossy green, red-veined tops can be harvested for salads as it grows. A good all round beetroot that also pickles well and stores in the ground over winter. 250 seeds.
Not only is this Italian heirloom sweet it looks amazing. A red skinned beetroot with alternating red and white concentric rings through the flesh (like the old candy canes). Use just like normal beetroot; roasted, grated raw, boiled, in dips etc. The young green leaves can also be used in salads. 120 seeds.
A red heirloom variety that originated in Germany in the late 1800’s. It was improved in the USA by Josiah Crosby, who selected to retain the earliness and to remove the rough nature of the original ‘Flat Egyptian’ variety. Harvest young for a baby beet or mature for a large, full sized root. The red veined leaves are also great for eating or stir fries. 220 seeds.
The easiest beetroot to peel and slice!! An heirloom variety with a long deep red root that retain sweetness even when mature. The cylindrical shape makes it easier to peel and slice than the large rounded varieties. Grows to 15-20cm in length and up to 5cm wide. Tops can be used in salads. 150 seeds.
A popular heirloom due to its versatility – the young leaves can be used and the beetroots can be eaten raw, roasted, pickled or boiled. It is also early and has delicious dark red globe roots. Has some resistance to downy mildew. A dependable cropper with good heat and cold tolerance. 250 seeds.
The best all singing, all dancing red beetroot in our trials. These dark red roots are sweet, tender and not fibrous even when older. A good looking variety with round, smooth roots that grow quickly and uniformly. The red veined leaves are also great for eating or stir fries. Use root raw, cooked or pickled. 250 seeds.