Beetroot 'Poanazza d'Egitto'
identification
description
Beetroot 'Paonazzo D'Egitto' – (Beta vulgaris) , offered by Weston Seeds
Red Beetroot 'Paonazzo D'Egitto' is an early heirloom variety known for its flat, dark red roots and sweet, flavorful purple flesh. With its green tops and tender, colorful red stems, this beet is ideal not only for cooked dishes, but also as an aesthetic and nutritious addition to salads. Its intense earthy flavor makes it a classic choice in European cuisine, and its dependable cultivation has made it popular for generations.
Days to maturity : 55 to 65 days
Root size : 5 to 8 cm (2 to 3 inches) in diameter
Height of tops : 20 to 25 cm (8 to 10 inches)
Spacing between plants : 7 to 8 cm (3 inches)
Row spacing : 30 cm (12 inches)
Exposure : Full sun
Plant : Annual
Sowing : Direct sowing recommended
Quantity per pack : nd
Cultivation method:
Sow beet seeds directly into well-worked, rich, well-drained soil after all danger of frost has passed. Beets prefer a pH between 6.0 and 7.0. If your soil is more acidic, add garden lime to adjust the pH.
Plant seeds 1/2 inch (1.5 cm) deep in rows 12 inches (30 cm) apart. Firm the soil lightly after sowing and maintain consistent moisture until germination, which occurs in 14 to 21 days.
When seedlings are 1 to 2 inches (2 to 5 cm) tall, thin them to 3 inches (7 to 8 cm) apart, which will allow the roots to develop fully. The thinned young leaves can be used in salads.
For best results, water regularly to prevent roots from becoming fibrous. Harvest when roots reach their ideal size (2-3 inches in diameter) for a mild, sweet flavor.
A tasty and versatile heritage variety!
Red beetroot 'Paonazzo D'Egitto' is a top choice for gardeners looking for a fast, productive crop. Its sweet roots and colorful greens will enrich your garden and kitchen. Perfect for soups, roasts and salads, this heirloom variety also adds a vibrant visual touch to your dishes. Whether you're a beginner or an experienced gardener, this beetroot is a great addition to any garden.
