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I successfully overwintered some chioggia and boltardy beetroot in my small polytunnel (or so I thought). Prior to planting, the soil in the tunnel had received a 2-3″ dressing of multipurpose compost. The roots were a good size (golf ball size) and healthy looking. They were planted from modules in September and harvested in the last 2 weeks. Unfortunately the roots were absolutely disgusting when cooked, lack any of the sweetness that I’d hoped for! Has anyone any experience of this, since I’ve got about 40 modules of boltardy planted out in raised beds and don’t want to repeat the experience! Thanks, Tom
How frustrating. Chioggia tends to be more earthy flavour and a little less sweet but mainly I think it is because those roots are close to flowering now. Another year, better sow them June to grow outside and eat them before April – but at this time last year (cold!) they might still have been sweet.
Your spring sown Boltardy will be fine because they have not been through a winter to make them initiate flowering.
for this very reason. I grew to find this variety unpalatable.
I am still eating my boltardy that over wintered outside, not even under fleece (it was so mild!) and it is still lovely and sweet. just pulled the last few last week to finish off as they were starting to bolt….
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