A dirt-covered beet freshly pulled from the soil does not instinctively rouse the appetite—unless, of course, you know what’s beneath that rough exterior. Beets have nourished civilizations for many centuries, from the Neolithic peoples of the Netherlands to the Roman Empire and 8th-century Babylonia. Those early wild beets, used as food and medicine, were long and sinewy rather than round. Lynn Coulter, author of Gardening with Heirloom Seeds, says that spherical beets began to appear during the 15th or 16th century, developed through the slow process of selection.
Today, this Mediterranean native remains a staple of vegetable gardeners around the world, and it’s not hard to figure out why. Its fleshy roots are delectable and good for you. “The roots themselves contain potassium, folic acid, manganese, and lots of fiber; and edible beet greens offer vitamins A and C, calcium, and iron,” says John Jett, Ph.D., a former consumer horticulture specialist with the West Virginia University Extension Service.
Growing Beets
Beets, like carrots, turnips, and Swiss chard, are biennial, meaning they flower and set seed their second year of growth (sometimes, though, they bolt prematurely, especially during hot, dry spells). Beets are also very cold-hardy. “I get my seeds in the ground about 4 weeks before our last expected frost in the spring,” says Coulter. “Then I sow more seeds every 2 weeks, to keep a steady supply of fresh, tender beets.” Stop planting when the temperatures hit 75 degrees but then begin sowing seeds again about 8 weeks before the first expected fall frost for a delicious late-season harvest. Coulter gardens in Georgia, but her planting schedule works in cooler climates, too.……………
Beets require an ample amount of phosphorus to produce large, healthy roots. Since this nutrient is not very mobile within the soil, it is most often applied as a side dressing by distributing it along the length of the rows. Soil pH also affects the availability of phosphorus; the mineral is most accessible to plant roots when the pH is between 6.0 and 7.0, which is the favored pH range for beets. If a soil test notes a lack of phosphorus, an early-season, side-dress application of bonemeal or rock phosphate should fill in the gap.
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Harvesting Beets
Beet greens can be picked and used as baby greens in salad mixes when they are just an inch or two high. Older greens are best served steamed or sautéed. Roots can be harvested when they reach an inch in diameter, but they remain tender until they measure 3 or 4 inches. “I think the roots and leaves taste better, and are more tender, if they are harvested when they are on the smaller side,” says Coulter. “I don’t let even the big varieties grow as large as the seed packet indicates.”…………..
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Article source: Rodale’s Organic Life
Image source: The Canadian Encyclopedia