Red Sun F1

Class

Dicotyledons

Division

Angiospermae

Family

Amaranthaceae

Order

Caryophyllales

Genus

Beta

Species

vulgaris

Description

A herbaceous garden plant, used in agribusiness for its tender leaves with crispy, delicate-tasting ribs, rich in carotenoids, fibre and minerals as well as, in some varieties, for its sweet-tasting roots. It is also rustic, adapting to different soil conditions, and easy to grow.

Variety description

The variety is cultivated for its roots, which are deep red in colour, round, firm and uniform. The root is also dark red inside with vigorous vegetative development and petiole leaves of the same colour, well attached to the collar. The variety is very resistant to pre-flowering so that a single plant lends itself to being harvested over a long period. The variety lends itself to long storage especially in the winter period. It has a particularly sweet taste with a very fine flesh texture. It is recommended to harvest the root from a diameter of 3 cm up to 9 cm. For longer storage, it is recommended to harvest by cutting the leaves 2 cm above the collar.

Curiosities and special features

The different varieties of Beta vulgaris are widely used in traditional Italian cooking, steamed, baked or pan-fried, eaten as they are or as an ingredient in savoury pies or other fillings; rich in water and fibre as well as calcium and vitamin K, they are suitable for low-calorie diets and also have an important diuretic function.

Origin and distribution

Today's cultivated species, for both leaves and roots, derive from wild forms native to the Mediterranean coast, which spread from Babylon to the Far East and were widely used in Roman times for their tender leaves used as a source of food and in medicine, as well as during the Middle Ages where leaf and root varieties were cultivated in monasteries. Also well-known is the sugar beet, the use of which became widespread from the 1800s onwards.

Leaf

The leaves have a spatulate, oblong, obovate, oval lamina.

Fruit

The plant has several edible parts. Below are the technical characteristics for each. The leaf is ribbed and seedless, with a medium consistency. The ripening period extends from early spring to winter. The colouring is two-tone. From a sensory point of view, the flavour is herbaceous and sweet, while the aroma is intense, delicate and penetrating. The skin is not edible. In terms of quality, the leaf proves to be very rich in antioxidants and overall of good quality, characterising it as a variety with good organoleptic characteristics. The root is round and seedless, with a diameter of 5 to 12 cm, a weight of 200 to 500 g and a firm consistency. The colouring is uniform, while the skin is not edible. The ripening period extends from early spring to late winter. The taste is strong, fresh and delicate, slightly perfumed, with a characteristic herbaceous and sweet flavour and an intense, delicate and penetrating aroma. The variety is characterised by good organoleptic characteristics, being very rich in antioxidant substances and overall of good quality.

Flowering period

Flowering occurs the year following the year of transplanting, from late spring to mid-summer for a duration of 30 to 50 days; it is a negative feature in terms of production and organoleptic characteristics but can be useful for obtaining seeds.

Inflorescence

Inflorescence.

Leaf colour

The leaf blade is bicoloured.

Plant height

The height of the plant varies from 0.3 to 0.6 m.

Lifespan

Plant grown as an annual.

Where to plant

Very versatile, it is grown as a bedding plant , open field, large pots, outdoor tubs

Flower

It flowers from late spring to mid-summer, with a flowering period of between 30 and 50 days. It is not particularly attractive to pollinating insects.

Growth

The variety shows determined growth.

Plant habit

Upright habit.

Branching

Branching is abundant, ensuring a good level of production.

PH

The ideal pH of the cultivation soil or substrate ranges from slightly acidic to sub-alkaline with optimum values between 6.0 and 8.0.

Soil preparation

Before the spring transplanting in open fields, dig 20/30 cm deep, eliminating any weeds, bulky stones and residues of previous crops, continue by burying organic or chemical fertiliser that will provide the necessary nutrients in the plant's early stages of development and, with the help of a hoe, break up the most compact and coarse clods. In order to improve the drainage of excess water, thus preventing harmful water stagnation, continue by creating a raised bed of 15/20 cm by slightly bouldering the soil, then carefully level the surface.

During cultivation, continue working the soil by hoeing the first 2/3 cm, taking care to remove weeds adjacent to the plant and at the same time break up any surface crust.

Sun exposure

Expose the plant to full sun, afternoon sun.

Ideal climate and temperature

The ideal temperature is between 15 and 24 °C to ensure proper vegetative growth of the plant. The vital temperature is between 0.0 and 35 °C

Use

Variety typically used in

Agribusiness

Hardiness

The variety has a medium rusticity adapting to different soil types.

Soil

The plant has a good ability to adapt to different types of soil, however, the best soil condition is a medium-textured, well-drained and loosened soil; for use in pots or tubs, a horticultural soil containing blond and brown peat is recommended.

Difficulty

Cultivation is fairly easy, the level of cultivation effort required is overall low.

Growing tips

Some tricks aimed at achieving good vegetative growth followed by an excellent level of production:

Balanced fertilisation Avoid over-watering

Intercropping/combination

Can be grown in intercropping with cress and radish.

Planting

When transplanting consider an average density of 26 plants per square metre in order to ensure proper development of each specimen.

Plant young seedlings, with intact and well-developed roots, by placing them on a raised bed with the collar above the soil surface, avoiding completely sinking the root ball and irrigating immediately after planting.

Pruning

Harvest the leaves by a clean cut, usually 3-5 cm above the collar, preferably in the morning so that the wound on the petiole can heal without the presence of moisture.

If it is decided to cut the leaves only and not to proceed with a complete basal cut of the plant, it is necessary to intervene with a copper-based phytosanitary treatment to disinfect the cut wound.

For varieties also used for the root, extract them carefully from the soil at the correct stage of ripeness, bearing in mind that, if harvesting is delayed, there may be an increase in fibrousness and a decrease in sugar content.

Propagation

Reproduction/Propagation is by sowing.

Repotting

Repotting in spring in a larger container with appropriate potting soil if the plant shows stunted growth with poor root development.

Watering

Pay particular attention to irrigation as the plant has high water requirements and consequently the growing medium must be kept adequately moist but free of waterlogging. Use rainwater, or alternatively aqueduct or canal water with an optimal neutral pH, either by hand or by drip irrigation, sprinkling or sub-irrigation. During the transplanting phase, assist the seedling to ensure it adapts correctly to the new site, keeping it at a constant humidity without exceeding the frequency and supply of water to avoid possible root rot. Care should then be taken to allow the soil to dry out slightly between one watering and the next, keeping it moist but free of saturation conditions; interventions should be proportionate to the temperatures and environmental conditions present. It is advisable not to water the aerial part of the plant during the late afternoon or evening to prevent the spread of phytopathologies, also water after harvesting.

In the case of sowing, moisten the seed by burying it completely and covering it with a layer of horticultural soil and inert material, then keep the soil wet until the sprout emerges.

Fertilising

In the pre-transplant soil preparation phase, carry out a basic fertilisation by burying organo-mineral fertiliser.

During the growing season use a specific fertiliser for horticulture by fertigation, i.e. diluting it in the irrigation water according to the dosage and frequency proportionate to the plant's requirements. In the case of chard, requirements are quite high, especially during the summer period, so it will be essential to promptly satisfy the various nutritional needs of the crop, increasing the frequency during this period; in detail, during the growth phase, use a complete fertiliser but with a nitrogen prevalence to encourage the plant's vegetative development.

Pet safety

Ingestion toxicity to pets not known; consider case-specific.

Edibility for humans

The leaves and, in some varieties, the roots are edible.

Toxicity for humans

Edible parts are not toxic to humans if properly stored and ingested in suitable quantities; consider the specific case.

Tip

Defence against Cercospora (Cercospora beticola) is essential at every stage of development. The fungus must be combated with preventive measures using crop-approved and obviously effective pesticides. On the other hand, against Altica insects and aphids, action is only taken if they are present with effective and authorised pesticides. Harvesting to obtain maximum organoleptic characteristics is carried out when the root has reached a minimum diameter of 3 cm, (baby chard), up to 9 cm. Generally, the oldest outer leaves are removed, leaving 5-6 inner leaves that can be used in cooking in the same way as chard.