The first F1 hybrid cylindrical 'HousewivesChoice Beetroot with the sweetest of flavours. Beetroot Alto F1 has uniform, straight roots which have a smooth rich red skin and flesh colour, free from rings making them easy to prepare. Roots stand proud above the soil, but can be earthed up, and remain in good condition for long periods. Beetroot Alto is an easy to grow, space saving variety
Top quality, smooth-skinned, round roots with dark red skin and flesh with a small taproot, ideal for growing as baby beets. Delicious in summer salads or use the young leaves as an alternative to spinach. Beetroot Pablo F1 stands and stores well without going woody
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British bred monogerm variety, producing only one seedling per seed cluster, reducing the need of thinning out. The smooth skinned, round roots of Beetroot Solo F1 are ideal as a 'baby beetor as a mature root, high in sugar content for the sweetest of flavours. Good resistance to bolting, leaf spot, downy and powdery mildew
Orange-pink on the outside, an appealing 'bullseyecombination of rosy-red and white on the inside, which fades to soft pink when cooked. Beetroot 'Chioggiais sweet, tender and succulent with lustrous dark green leaves and ruby-red stems
Visually stunning 5 variety beetroot mixture - the colours of the outer skins, sliced flesh and contrasting shades of stems and leaves are amazing! And so is the flavour. Just wash young roots, peel and slice raw into salads for tasty crunch and colour. The tender stems and leaves make excellent salad ingredients too, or can be steamed and eaten like spinach or chard. 'Baby' roots are ideal for pickling, whilst mature roots can be steamed and enjoyed in a variety of dishes. Collection Includes: Subeto F1, Boldor, Chioggia, Albina vereduna and Bulls Blood Scarletta.
A variety with good resistance to bolting, that produces smooth, round, globe beetroots. The red skinned roots have a superb dark flesh colour and increased sugar levels for a sweeter flavour.
Create a spring display of tulips that, when planted en-masse, will look like a gorgeous fiery sunset. Shades that range from deep, dark red, through to light, creamy-yellow, mix together to form a stunning display!
A versatile no-waste vegetable. Grow as a salad leaf, or more usually as mature plants for the thick, white, juicy stems (chards), which are cut into chunks and boiled, or used to add 'crunch' to stir-fries. Use the delicious leaves like spinach. A final sowing in August will crop through to New Year.
An improved golden beet offering better seedling emergence, vigour and root uniformity. Roots are deliciously sweet and young leaves can be eaten raw, steamed or stir fried.
A classic Swiss Chard with thick white stems and glossy, rich green leaves. With an RHS Award of Garden Merit, this robust leaf beet is a versatile addition to the vegetable plot or even the flower border.
Bolt resistant Beetroot ?Moneta? produces a wonderfully easy crop, yielding uniform, tasty roots with a marvellous rich colour. Whether you sow thinly or more liberally, this variety germinates one seedling per cluster which reduces the need for time-consuming thinning out, meaning you can simply let them grow and harvest when ready.
Ideal for early sowings as they mature quickly, Beetroot Bietola da Orto Paonazza d'Egitto producies unusual flatter roots with deep red flesh and a sweet flavour
Probably the best tasting Red Chard. The taste is mild, juicy and delicious with no harsh aftertastes unlike most Red Chards. Ideal for successional sowing through the spring and summer for both 'baby leaf' or as mature plants. High tolerance to downymildew
Beta vulgaris varconditiva. Easy to grow, Beet Cardeal produces golf ball sized, succulent baby beets with very sweet, smooth skinned rich red fleshed roots
Beetroot for the lazy gardener, no thinning required! Bumper crops of smooth, tasty roots, and hardly any will go to seed.
A visually impressive variety which matures quickly from just 12 weeks after sowing! Beetroot 'Morello' produces rounded, purple roots with attractive white rings set within the dark flesh. The red stems and purple leaves can be eaten as well as the roots, making this a versatile ?no waste? vegetable.
Gently wavy, dark green leaves boast prominent crimson stems that make a superb colour contrast and pleasing flavour. This vibrant vegetable can be harvested at all stages of maturity, giving each plant a long cropping period.
Enjoy this versatile and increasingly popular vegetable as salad leaves when young, or when more mature, the nutritious leaves can be steamed and used like spinach. The broad, white stems can be chopped and cooked like celery or used to add crunch to salads and stir fries. Harvest May-October.