Beet - Beta vulgaris - belongs to the Chenopodiaceae family and the Cyclolobeae tribe. The Beta genus comprises more than 10 known species. Botanically and culturally, Beta vulgaris can be divided into four types:
Chard ribs, Beta vulgaris var. cibla;
Beet, Beta vulgaris var. esculenta;
Fodder beets, Beta vulgaris var. rapa;
Sugar beet, Beta vulgaris var. altissima.
The wild form, Beta vulgaris var. maritima, is found from the English Channel to India.
Mild, sweet and fragrant, beets can be eaten raw, grated or in carpaccio, or cooked, in soup, cream, gratin or vegetable chips. The skin and tops can also be eaten. Rich in vitamins A, B1, B2, B6 and C, beet is a powerful antioxidant, making it an excellent food for preventing certain cancers and cardiovascular diseases. It also aids blood regeneration. The leaves, a real source of minerals and trace elements, contain as much iron as spinach.
Depending on the variety, beet roots can be round, flattened, cylindrical or pointed, and come in different colors: red, white, yellow... All our beet seeds are organic, free of rights and reproducible.
Sowing advice: from March to May, sow in pots. Bury seeds 1 to 2 cm deep in potting soil, water and keep moist until emergence. Seeds generally germinate in 5 to 10 days at temperatures between 12 and 27°C. Transplant with the rootball in the vegetable garden when plants reach the 5-6 leaf stage, 20 cm apart in all directions, after the last frosts. Choose a sunny position. From April to July, sow seeds directly in the ground, then thin out to 20 cm in all directions. Water the plants regularly, as root vegetables fear drought. Beet can be harvested from June until the first frosts, depending on variety and sowing date.
Storage tip: let the roots dry for a few days before cutting off the tops a few centimetres from the collar, then wipe dry and store in a sheltered place, such as a gauge, silo or cellar. Burying them in sand preserves them throughout the winter. They can also be stored in lacto-fermented form for several months.
