Beta vulgaris
Family: Chenopodiaceae

This annual has been cultivated for over 2000 years. A true root crop, it is fairly easy to grow under reasonable conditions. Beet is delicious as a salad vegetable, as an accompaniment to hot dishes, and even deep fried in a light batter. Beet soup, or borsch, is also very appetizing.

Varieties

A good seed catalogue will list many varieties. Most popular are the small globe-shaped varieties, but there are also long-rooted beetroots available.

Cultivation

Well-drained soil and a sunny position are the main requirements. Sow seed directly into the soil where the plants are to grow as transplanting sets back time to maturity and they may not thrive. Soak the seed in water overnight, then sow thinly in rows, 40 cm (16 in) apart, at a depth of 2 cm (1 in). If it is necessary to thin the plants, the tops of the very young beet can be eaten as a green vegetable. Once established, apply half a cup of agricultural lime per square metre (yard), and then continue with a soaking of half-strength soluble fertilizer every two weeks. Weed carefully. Beet will mature in 10 to 12 weeks. Avoid growing during extreme summer heat.

Climate

Zone 5 and above.