BEETROOT CROSBY’S EGYPTIAN ~ lovely rich flavour, smooth skinned beet with a flattened heart shape: early and bolt resistant heirloom variety 50 seeds
SOW & GROW: in the open at about 2cm deep, from mid March to July. Make several sowings for a continuous supply. Beet seeds are in fact a cluster and will need thinning, alternatively pull some for use when young & leave the rest to grow on. Keep weed free and try not to let the soil dry out. Ready for harvest from 9-14 weeks from sowing.
EAT: eat cooked, hot or cold. Raw beetroot can be scrubbed, peeled if necessary, then thinly sliced or grated. The abundant glossy green tops can be cooked as greens.
First records of growing are from 1869, first seed was sold in 1880 hence its status as an heirloom variety.