Beets (Beta vulgaris) An Old World crop known to the Romans, but not cultivated for roots until much later. Beets aren't just red—be sure to try other types of beetroot as well! Make successive sowings of beetroot seeds for harvests all season, starting 2-4 weeks before last frost in spring, and continuing until a month before first frost in fall. (Sowings in intense mid-summer heat may not germinate satisfactorily.) Sow where the plants are to grow, 1/2 inch deep, 4-6 inches apart, in full sun on a neutral (non-acid) soil.
Beet "seeds" are really capsules containing multiple seeds, so thinning to single plants is necessary. If the young, growing beetroot plants are thinned gradually, the thinnings can be enjoyed as greens.
Keep soil evenly moist. When mature, lift and store in the refrigerator or root cellar.
A pure white, fairly smooth round heirloom beet from Holland. Its super sweet white flesh is tasty and won't stain your hands! The greens are also good. This beet can be used for making sugar. 55 Days
Italian heirloom with bright, candy-red exteriors & interior flesh beautifully marked in alternating rings of cherry red and white.Delicious sweet flavor & fine texture. Great tasting leafy tops. Chiogga beets do not bleed like some other red beets.!
A wonderful Heirloom from Denmark, it is famous for slicing with its long, cylindrical roots. Produces much more uniform slices than round beets. This tender and sweet variety is also known as "Butter Slicer" because of its wonderful texture. Maturity 56 Days