Blood red with different virtues
Who does not know them, the typical red, spherical and juicy tubers of the beetroot? The fact that there are notable differences within the category of red varieties sometimes makes it difficult to choose a variety for the Cultivation to decide.
also read
- The beetroot season: when does it come?
- Growing beetroot - no challenge for beginners
- Harvesting beetroot: the timing and the steps count
Among the blood-red beetroot specimens, the following varieties have proven themselves in recent years and decades:
- 'Detroit Dark Red': ideal for cooking and frying
- 'Early Wonder Tall Top': early variety with particularly delicate leaves
- 'Red ball': round and well-tried
- 'Egyptian flat round': flat round and fast-growing
- 'Formanova': cylindrical
- 'Forono': cylindrical and productive
- 'Coven Garden': egg-shaped
- 'Bull's Blood': light and dark red striped, decorative leaves
Red-white to white varieties
The red and white varieties are particularly decorative for cold platters and raw vegetable salads. The white varieties generally contrast nicely with the colorful varieties and are also extremely tasty. The best-known varieties include:
- 'Crapaudine': red-white, pointed, high-yielding
- 'Krötchen': red and white, irregularly shaped, very sweet
- 'Tonda di Chioggia': red and white, ideal for raw vegetables
- 'Albina Vereduna': white, round, tender, ideal for raw vegetables and for cooking
Yellow to orange-yellow varieties
The yellow and orange-yellow varieties of beetroot are among the mildest and sweetest examples. As a rule, gardeners make their choice between the following three varieties:
- 'Burpee's Golden': orange-yellow, small, round, very sweet, ideal for raw vegetables
- 'Golden': sun-yellow, mild in taste
- 'Boldor': orange-yellow, tender, sweet
It's all in the mix
How about a colorful beetroot? Growing several varieties is not only worthwhile because of the variety. The tubers ripen at different times, creating a longer one Harvest period results. This means that the entire beetroot can season to be savored.
Tips & Tricks
The red varieties in the world of beetroot tend to have a more earthy taste than those of other colors Varieties and good for both raw consumption and further processing such as lactic acid pickling and cooking suitable.