CHOCOLATNITSA

Chocolatnitsa — a medium-early variety of table beet, characterized by high yield and marketability. The root crops have a round shape with smooth skin, weighing 200-220 grams, and do not crack. The flesh is dark red, juicy, tender, fiberless, and veinless, possessing a pleasant taste. This variety is well-suited for winter storage, differing in high storability, transportability, as well as resistance to cold and diseases. Beet Chocolatnitsa is widely used for preparing borscht, salads, juices, and preserves, while possessing high nutritional and medicinal value. For successful cultivation of the variety, it is recommended to choose rich, fertile soils with a neutral reaction. On heavy soils, beets are better planted on ridges. The best predecessors are early potatoes, cucumbers, onions, pumpkins, and zucchini. In autumn, manure is applied to the plot, liming is carried out if necessary, and in spring, complex mineral fertilizers are applied. Seeds are sown at the end of April – beginning of May at a depth of 2-4 cm with row spacing of 25-30 cm and a distance between seeds of 8-10 cm. Thinning is not required. Winter sowing is also possible at the end of October – beginning of November. Care for the plants includes regular soil loosening, fertilization, and irrigation, which contributes to the formation of high-quality and juicy root crops. Regular consumption of beet of the Chocolatnitsa variety contributes to a reduction in cholesterol levels in the blood, which makes it not only delicious but also a healthy product.