If you’re searching for one that is easy to cultivate and packed with nutrients, you’ll be able to beat beets.
Beets are quick-growing, cool-season vegetables that are simple to plant from seeds. They’re an excellent choice for autumn gardens since they can withstand cold temperatures, frost and even near freezing temperatures.
They’re full of nutrients and have been a common ingredient in food all over the globe for hundreds of years. Beets were believed to have been cultivated during the Hanging Gardens of Babylon. Medieval cooks used them in tarts. Thomas Jefferson planted them at Monticello and Eastern Europeans use them as the base for their favorite stew called borscht.
Beets, just like Brussels sprouts are among those vegetables that you either like or dislike. Michelle Obama, squarely on Team Beet Hater, refused to plant the beets in the White House’s natural vegetable gardens.
One thing about beets everyone can be sure of is that they’re loaded with vital nutrients, minerals, and phytochemicals. While beets are regarded as a root vegetable you can also eat the leaves and also the roots. The leaves are healthier than the roots.
Here’s what you need learn about planting beets and growing beets.
Beets flourish in fall and spring gardens when the temperature of the air is less than 75 degrees. They grow fast and most varieties will be ready to harvest two months following planting. It is possible to harvest their leaves earlier and then leave the roots in the soil to mature.
To ensure the success of growing beets, search for bolt-resistant varieties that don’t bolt (mature and set seeds) in hot weather.
Beet roots mature in size from one or 3 inches wide according to the type. Growing beets from seeds is simple. If you don’t own a garden Try growing beets in pots.
Beets are typically dark red However, there are beet varieties with hues that range from yellow to white to candy cane-striped red as well as a white heirloom varieties referred to as “Chioggia.’
Botanical Name: Beta vulgaris
Common Name: Beets
Plant Type: Vegetable
Hardiness Zones: 2 to 11
Begin your first row of beet seedlings in the spring, shortly after the final frost. Plan on making repeated plantings — starting the seeds in a new row every two to three weeks up to the middle of summer.
To plant a garden in the fall start sowing beets in midsummer until early autumn in the about six weeks before the first frost. You can plant successively within Zone 9, and later in warmer.
In the early spring, when the soil remains cold from the winter chill Germination can take up to three weeks. In summer, seeds germinate in as little as 5 days.
Pick a place where you can enjoy full sunlight. They need at least six hours of sun each day.
Make sure the soil is loose prior to planting by removing rocks, roots and other obstacles , so that the beet root can expand all the way.
Seeds can be sown directly in the garden half-deep with 2 inches spaced apart in rows.
Make sure the soil is damp for optimal the chances of germination.
The beet seedlings should be cut by 3 inches when they’re 4 inches tall.
The water beets are mowed and harvested are cultivated regularly,giving about 1 inch of water per week, if there isn’t rain.
You can water as you need. Be cautious not to disturb the beet’s shallow roots.
Be careful with fertilizers. Too too much nitrogen from fertilizers will result in lots of green and pitifully tiny roots.
Pests and Diseases
Beets are prone to the following dangers:
- Leaf Miner
- Leaf Spot
- Cercospora (a kind of fungal fungus that causes spots on leaves that eventually destroys plants)
- Mosaic Virus
- Flea Beetles
The majority of beets are ready to be harvested between 55-70 days— or approximately two months after the planting.
Harvest beets are harvested when their roots are at the least the size of the size of a golf ball. Beet roots that are large are hard and bitter.
Harvest the beet greens at any time you want, by taking only one to two leaves that are mature from every plant, and leave the roots in the soil to continue producing leaves.
Recommended Beet Varieties
“Chioggia” is a ancestral beet with candy-striped concentric white and red circles. The name is derived because of an Italian fishing town , where it was first grown. It has a sweet taste with roots that range from between 3 and 4 inches in diameter.
“Crosby Egyptian” is a family heirloom, which was created in Germany and introduced in America in the United States in the 1860s. It produces a 3- 5 to 6-inch bulb that is deep red.
“Detroit Dark” is a well-known dark red heirloom, introduced during the late 1890s. It produces deep red, 3 inch bulb roots, with deep, green leaves.
“Burpee’s Golden” produces 2 inches wide golden globes that have a sweet, mild flavor. It matures in only 50 days.
“Moulin Rouge” is a deep, magenta-colored root between 1 and 2 inches wide and the sweet, rich beety taste.