Senga's Blog
Eco-chic Outdoor Living & Exterior Design
January 23/2010 – The Planning Stage: Heirloom Beetroot 'Chioggia'
An Aphrodisiac from the Garden
This is a striking Italian variety guaranteed to provoke comment when used to add both visual appeal and flavour to that all home-grown salad you serve to your special guests. The nicely ball-shaped roots are light red in colour instead of the usual beetroot. However, it’s when they are sliced that they reveal their surprise as the flesh consists of highly ornamental, contrasting dark pink and white alternating rings
.
This edible is from the amaranth family and is related to the Swiss Chard Family. Originally eaten for its leafy stems as greens, it became popular after as a root vegetable when it was discovered that sugar could be extracted. Long considered an aphrodisiac by the Romans the juice is a rich source of Boron which plays an important role in the production of human sex hormones! And if all else fails you can feed left over beetroot to your livestock!
Heirloom Beetroot ‘Chioggia’ Information You Need to Know
Botanical name: Beta vularis ‘Chioggia’
Country of Origin: Ancient times: Mediterranean lands and later domesticated in
Description: Leafy stems grow 30 cm (12``) tall and roots grow up to 20 cm (4``) or so.
Best harvested: Roots are most tender when half size (ping pong ball size). Leaves can be harvested any time. Don`t take any more than one or two from each plant.
Time to Plant: Outdoors March 1 - April 30 (4 weeks before and after last spring frost) and again Sept 1 – Oct. 1 (8 – 2 weeks before first frost).
Where to Sow and Grow: Outdoors in full sun but can grow in partial shade.
Space: 15cm (6”) apart
Maturity: 40- 56 Days (depending on size of crop)
Tip: For continuous crop sow every 3 weeks but avoid summer heat for growing.
Taste: Roots are mildly earthy flavour while leaves taste like spinach.
Uses:
Culinary
Making wine. Beetroot can be pickled, peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. A popular dish is to peel and dice beets with a small amount of oil and seasoning, then roasting in the oven until tender. The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling taro leaves.
Health
Beet juice can help lower blood pressure, boost stamina (nitrate found in vegetable), been used as a cancer treatment in Europe. Roman times beet root was used to treat constipation and
Place in Square Foot Garden: In the partially shady area of the square foot garden on my edible green roof. as well as interplantings for the heirloom tomatoes.
