Beta vulgaris 'Kahira' - Egyptian Beetroot

'Egyptian Black Beetroot' is a very early-season Egyptian heirloom beetroot. The round, flattened roots grow virtually above ground. The smooth skin encloses dark red, juicy, flavoursome flesh that is best eaten raw. This exceptionally heat-resistant variety is slow bolting. Sow when there is no longer a risk of frost. Germination typically takes 8 to 10 days.

Beets are biennial vegetables. During the first year, nutrients are stored in the root. During the second year, the plant draws from its food reserve to produce flowers and seeds. The edible root is harvested in the first year; if you want to grow your seeds, you must wait until the following year and set aside a few plants. Beets come in a variety of shapes and colours. They can be red, white, yellow, orange or pink, spherical, elongated, oval, etc. The carbohydrate content often differs from one variety to the next.

Beets fall into three main categories, namely:

- Common or red beetroots, the type usually found in vegetable gardens

-  Sugar beets, grown on a larger scale for the sugar industry

- "Mangel-wurzel" beets or Fodder beets, generally grown for livestock

Although famous for their high carb content, beets are packed with essential vitamins and minerals, including potassium. The leaves can be eaten like spinach or baby greens with their pretty dark red veining. Make sure to pick them whilst they are still young and tender.

Storage: pick the beets carefully then leave them to dry for a whole day outdoors, preferably in the shade. If you wish to keep them over winter, store them in a cool, dark place (a cellar is perfect). Burying the beets under a layer of dry sand will help preserve their flavour and texture.

Good to know: Beets do best in full sun, in loose, fertile soil. Mulching will help keep the soil moist whilst limiting weed growth.