BEET­ROOT A COLOUR­FUL STAR

Life & Style Weekend - - MAGAZINE | GARDEN - IN MY GAR­DEN WORDS: ANGIE THOMAS Angie Thomas is a hor­ti­cul­tur­ist at Yates.

Beet­root is a ver­sa­tile and de­li­cious vegie that’s low in fat and is a rich source of fo­late and fi­bre. The red pig­ment in beet­root is also re­ported to have anti-in­flam­ma­tory and an­tiox­i­dant health ben­e­fits, so there are lots of fan­tas­tic rea­sons to eat beet­root. The root part of beet­root can be roasted, used in rel­ish, hom­mus, soups and sand­wiches and the colour­ful leaves can be mixed into sal­ads. Larger beet­root va­ri­eties such as Su­per King and Der­went Globe are great for grow­ing in a sunny vegie patch. To grow your own beet­root: pre­pare and en­rich the soil with Dy­namic Lifter. Each “seed” of the above va­ri­eties is a clus­ter of one to four true seeds in a corky outer coat­ing. Soak the seed for two hours be­fore sow­ing to en­sure wa­ter pen­e­trates to the seeds. Sow the seeds di­rectly into the vegie patch, 12 mm deep. Seedlings will emerge in 10 to 14 days. Ap­ply fur­ther Dy­namic Lifter around the root zone ev­ery six weeks to en­cour­age healthy leaf growth and root de­vel­op­ment. Beet­root roots can be har­vested af­ter 10 to 12 weeks.

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