Beetroot, Beta vulgaris

High nutrition and vitamin content, tops are rich source of vitamin C, eat in salads or soups. Native of northern Africa and western Mediterranean, ancient Greeks used leaves only. Beetroot can be steamed with other vegies or grated raw as well as boiled and pickled for salads. Best results in soil with pH over 6 and if always kept moist. Can sow indoors and transplant. Thin to 30-50mm, young thinnings may be transplanted older thinnings as leaf vegetable, sow after frost. Roots store well after harvest. Sow spring to autumn, anytime in mild climates.