Growing Beets

Beets are popular in the home garden because they are relatively easy to grow and practically the whole plant can be eaten. The tops or greens, when young, are excellent in salads and when the plant is older the bulb can be cooked and eaten by itself or added to soups and stews. The greens are even more nutritious than the roots.

The beet is well adapted to most parts of the country. It is fairly tolerant of heat; it is also resistant to cold. However, it will not withstand severe freezing. In Northern areas, where winters are too severe, the beet is grown in spring, summer, and autumn.

Beets are sensitive to strongly acid soils, and it is wise to apply lime if a test shows the need for it. Good beet quality depends on quick growth; for this the land must be fertile, well-drained, and in good physical condition. Add organic matter or compost to heavy, clay like soils. They prefer a pH of 6.2 to 6.8, or slightly acidic. Too low a pH will cause the plant to become stunted.

Midsummer heat and drought may interfere with seed germination. By covering the seeds with sandy soil, leafmold, or other material that will not bake and by keeping the soil damp until the plants are up, much of this trouble can be avoided. Make successive sowings at intervals of about 3 weeks in order to have a continuous supply of young, tender beets throughout the season.

Where cultivating is by hand, the rows may be about 16 inches apart; where it is by tractor, they must be wider. Beet seed as purchased consists of small balls, each containing several seeds. On most soils, the seed should be covered to a depth of about an inch. After the plants are well established, thin them to stand 2 to 3 in.(5 to 7.5 cm) apart in the rows.

Mulching will help to control weeds, maintain soil moisture, and keep the soil on those hot summer days. Add aditional fertilizer as soil condition indicates. An inexpensive soil test kit can be purchased form your local garden supply store.

Beets may be harvested continually during their growth cycle. The greens are most tender and flavorful when 4 to 6 inches (10 to 15 cm) tall. The roots are most tender after 40 to 50 days of growing and are 1 1/2 to 2 inches (5 to 7 cm) in diameter. Leave at least one inch (2.5 cm) of leaves when harvesting the bulb to avoid bleeding when cooking. They may be kept long term at temperatures near freezing and high humidity to prevent wilting.