(Beta vulgaris crassa ‘Baby’)
A modern Australian classic that is a must for any family BBQ – small, super sweet, deep red beetroots that can be served whole.
The light flavored herbs like celery leaf, mint, parsley and chives partner with the leaves and stronger herbs like basil, rosemary, garlic and oregano partner well with the roots. The leaves go well with most greens like chard, Endive, Mizuna, Mustard Greens, Lettuce and Rocket. The root is best baked and served with other baking vegetables like potato, pumpkin carrot and celeriac. Let it cool and dress with a mint and mandarin dressing and serve as a salad.
All parts of the plant are edible and the more it is picked the more it will produce. The root and foliage are high in nutrients and for maximum health benefits do not over cook. Harvest the root when the crown is about 2cm across, clean and cook whole.
Prefers moist but well drained soil in a part to full sun position.
Fertilise with Seasol and Powerfeed in spring, summer and autumn.
|Position||PART TO FULL SUN, MODERATE FROST|