Beetroot Red Ball (Beta vulgaris) is the most popular and most fertile beet variety. It is characterized by a regular, spherical shape of the roots and a blood-red color of the flesh. The flesh is juicy with poorly defined roots. The Red Kula beetroot is a late variety, intended for summer and autumn harvesting, especially recommended for amateur cultivation, for direct consumption in salads, salads and soups. Harvested in autumn, the roots are perfectly preserved until spring, without losing their color, flavor or hardness. Beetroot is a vegetable rich in protein, sugars, vitamins (C, B1, B2, PP) and salts of calcium, phosphorus, magnesium and iron. Betanins, carotenoids and anthocyanins present in beetroot roots have anti-cancer, antioxidant and hematopoietic properties.
Red Kula beet seeds are sown directly into the ground from the beginning of April to May for the summer harvest or from the beginning of May to the end of July for the autumn harvest, keeping the spacing of 30-40 x 5 cm. The best for beetroot cultivation are cauliflower-clay soils, rich in humus, neutral and sunny positions. Depending on the sowing date, the beets are ready for harvest from July to October.
The coating of the beetroot seeds Red Ball facilitates their precise point sowing, reducing the need for later plant termination, and also protects the germinating seeds against dangerous soil pathogens.
