Beetroot Pickling

(Lycopersicon esculentum )

A popular crimson red medium tomato with great taste that tolerates low night temperatures, so it is ideal for cooler area. A Russian heirloom that is an early producer. A tough and vigorous producer that needs staking.

An attractive cultivar medium sized, scarlet red fruit that is full of flavour. Tolerant of cool night temperatures and ideal for cool climate gardens

Flavours/Food Partners

A rich flavored tomato that partners well with Latin herbs like garlic, oregano, marjoram, rosemary and thyme. Use with any good salad vegetable, Nasturtium flowers and mixed fresh herbs to make an attractive and tasty salad.


Like all tomatoes, Red Russian is high in the cancer fighting agent, Lycopene and also Vitamin C. For a classic rich sauce cook and mix with garlic, marjoram, sweet basil, diced shallots, and fresh pizza thyme. Finely dice, mix finely chopped shallots, fresh pesto basil and extra virgin olive oil and place on lightly toasted Turkish bread then top with an anchovie for a special homemade bruschetta.


Plant in an airy, sunny position in well drained soil or very large pots. Requires a 1.1 to 1.4 m stake.


Like all tomatoes it must receive a deep soaking when almost dry and should not receive overhead watering. Feed regularly with Seasol and Powerfeed. A small amount of dolomite lime after planting will make stronger plants. Remove side shoots and develop two or three main leaders. Harvest when fruit is full color

Herb Attributes

Position Full Sun
Height 1.2m
Width 50cm
Categories: ,


(Beta vulgaris crassa ‘Cylindrica’)


Pickles are a tasty and exciting addition to any lifestyle and culinary range. The secret to a unique, flavourful pickle is in the spices you add to the brine. Take 500gm freshly harvested Pickle Me beetroot, ½ teaspoon of whole pepper medley, 2 bay leaves, ½ teaspoon of salt, ¼ cup sugar, 200ml cider vinegar, 2 teaspoons dried Renaissance Herbs (choose from Rosemary, Basil, Dill, Thyme, Oregano, Sage, Coriander leaf, Garlic etc). Trim beetroot and place in medium sized pot, cover with water and cook for 45-60 minutes (until tender). Remove from heat, rub off skin and slice to preferred thickness then place in sterile jars. Combine vinegar, sugar and herbs then bring to the boil and cook for five minutes. Remove from heat and mix in remaining ingredients. Pour over beetroot in the jars, seal and place in cool dark area.

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A classic long and narrow beetroot that is a must for any family salad – narrow sweet deep red beetroots that can be served whole.


Like all vegetables it must receive a deep soaking when almost dry and a regular feed with Seasol and PowerFeed. Plant in an airy, sunny position in well-drained soil or very large pots. Harvest when root is large enough for pickling. Use the leaves in salads.

Herb Attributes

Height 50CM
Width 40CM