Price range: £2.25 through £125.00
Improved selection of Boltardy specially develeoped by organic seed breeders in Germany. Has performed extremely well for us for several seasons. Good resistance to bolting so sow from March in mild areas. Fine tasting globe shaped roots.
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Beetroot: Jannis
Beta vulgaris
Approx. 50-75 seeds per gram
Beetroot is colourful, good for us and surprisingly versatile. It is also very easy to grow.
Beetroot seed is a cluster and each one may produce 2 or 3 seedlings. Monogerm varieties have also been produced for precision drilling where no thinning is necessary.
Beetroots are usually deep red but also come in golden/orange. Our Chioggia variety is pink and white.
Jannis is a fairly new selection of the famous Boltardy variety developed by organic seed breeders in Germany. It has become a favourite because it is a reliable performer and gives roots of excellent taste and texture. It has excellent bolt-resistance so can be sown from March in mild areas and can also be sown late if required. Jannis is now one of our best selling beetroots particularly amongst our professional growers who value its versatility, reliability and its uniform size and shape.
How to grow:
Sow direct into a well-prepared planting site from March until July. Make shallow drills and sprinkle the seed about 2 cm apart. Cover with fine soil.
You should allow about 30 cm between rows. Thin the seedlings to about 8-10 cm apart. Succession sow throughout the season to keep you well supplied.
You can start beetroot off in modules inside and they can be multisown. To do this put a pinch of seed in each module and plant out as a bunch.
They will grow happily together, pushing out from the centre, although the individual beets will be smaller. Harvest baby beets at the size of a golf ball and main crop ones at about tennis ball size. Any bigger and they are likely to get woody.
Pests and diseases:
Beetroot is very trouble-free and not particularly susceptible to any pests or diseases.
How to cook:
Beetroot can be washed, peeled and grated for salads, although this is always a bit messy! It is also an essential ingredient of Borscht.
Twist or cut the leaves down to about 5 cm. We like to wash but not peel (this prevents staining), then boil for 40 minutes plus depending on size.
They can also be baked in foil in the oven at 150 °C (gas mark 2) for 2 or 3 hours.