Beta vulgaris Forono

Organic Beetroot Forono is an old variety originating from Denmark. It has a cylindrical root that is 15 cm (6in) long, with a shiny purple skin and red flesh, sweet and sugary in taste and fine in texture, it is best harvested when young. Its smooth skin is easy to peel. These organic seeds should be sown from April to June for a harvest from July to November.

This very pretty beetroot with its almost satin skin peels very easily, its very regular shape makes it often used sliced. Roasted in the oven, it stands out from its counterparts with a slightly caramelised smooth taste.

Sowing is preferably done directly in the ground after the last frost for a harvest until the end of autumn.

The root can reach 15 cm (6in). When 5 to 6 cm (2in) of the root are visible, it is then time to harvest.

The green leaves with purple stalks are delicious when prepared like spinach. Choose the young shoots during thinning, they will be more tender.
The leaves of this variety have the taste of beetroot. Enjoy this appetiser before harvesting the roots. The yield of this unique beetroot generally reaches around 5kg per m2.

Beetroots are biennial root vegetables. The first year is devoted to the accumulation of nutrients in the root. The second year, the plant draws from this reserve to produce flowering and then seed production. The edible root is harvested in the first year, but if you want to produce your own seeds, you will have to wait for the following year by reserving a few plants for this purpose. Sometimes called red carrot or red root, beetroot varieties differ in their colour: there are red, white, yellow, orange or pink ones, in cylindrical, spherical, oval shapes, etc. and in their carbohydrate content. They fall into three main categories:

• vegetable beetroots usually planted in gardens,
• sugar beetroots grown in open fields to extract sugar,
• and finally, fodder beetroots intended for livestock but very tasty in human food.

Beetroot is not only a carbohydrate-rich food, but it is also renowned for its high content of vitamins and minerals, particularly potassium.

Storage: once the beetroots are harvested, they should be left to dry out for a full day on the ground. To store them throughout the winter, it is advisable to store them in a cool, dark place such as a cellar or pantry. To optimize storage and preserve the best taste qualities, you can bury them under a layer of dry sand.

The gardener's tip: beetroots should be planted in full sun but should also remain in damp soil. To maintain these two conditions, consider mulching around the plants.