Whilst most gardeners grow beetroot seeds for pickling, they also make an excellent addition to a meal served hot. The leaves can be harvested as 'cut and come again crops', a few from each plant and treated like spinach, which adds to its versatility. Some believe the long-rooted types, which store particularly well, have a better flavour than the ball-rooted ones. White and yellow varieties of these vegetable seeds certainly have a wonderfully different flavour, with all the sweetness but without the classic earthy taste of red types.

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