Beet - - Beta vulgaris (Crassa group)
Biennial Heirloom. The flesh of this unusual Italian heirloom has red-and-white alternating rings within eye-catching scarlet skin. They have a sweet, peppery taste and are beautiful sliced horizontally in a salad. The green tops are delicious and nutritious both raw and cooked. A popular seller at farmers' markets.
Soil & Water: Beets are easily grown, though they prefer deep, loose soil and even, moderate water. Mulch once established to protect the roots from heat.
Planting & Growing: Soak seeds for at least 12 hours before planting to promote germination. Space 2" for greens, 3" for summer harvest beets, and 4" for storage growing beets. Tolerates light shade.
Harvesting & Storage: For best flavor, harvest roots while they are 1"-3". To minimize moisture loss in the roots, twist off the greens. Roots store well in humid, cool conditions. Greens should be eaten within 1 or 2 days of picking.
Did You Know? One beet has only 35 calories and is high in folic acid (especially important for pregnant women).
Soil Temperature: 50-85F
Planting Depth: 1/2"
Germination: 5-10 Days
Height At Maturity: 2""-4"
Days To Maturity: 55-65 Days
Sun/Shade: Partial Sun
Spacing After Thinning: 2-4"
Approx Seeds per 1/4 lbs: 10,500
8 x 4 x 1 inches.