Description:

This variety produces average sized roots with fine red dark flesh. It stores very well in winter. 

Culinary Tip:

Beet is an excellent additive to salads whether raw or cooked. 

Culture Tip:

1. Sowing: Sow from mid-March to June in the ground 5 cm deep, in rows 25 cm apart. 
2. Thinning: When your plants have 3-4 leaves, pull the smallest and keep only the strongest. Perform this thinning operation twice 10 days apart. Leav only one beet seedling every 20 cm. 
3. Harvest: Harvest from June to November. 

Companion Plants:

Beet loves the proximity of onions.