Cabbage turnip
Beets
Detroit Dark Red - Red Beet
Ref : P0501
- Beta vulgaris
Bag of 6 grams
This old variety produces upright, light green foliage with dark red veins. It has round, sometimes oval, red roots.
Harvesting can begin 3 months after sowing.
These products may also be of interest to you
As well as being excellent vegetables, beet is rich in vitamins A, B1, B2, B6 and C, and its leaves, which are also an excellent source of many minerals and trace elements (calcium, magnesium, copper, phosphorus, sodium, iron, etc.), contain as much, if not more, iron.The root contains fewer minerals than the leaves, but provides a long list of interesting substances: choline, folate, iodine, manganese, sodium, potassium, fibre, as well as carbohydrates in an easily digestible form. And although its iron content is not very high, it is of excellent quality, making beet an interesting food to help blood synthesis. Particularly recommended in cases of haemorrhage, in preparation for childbirth or during convalescence...
in the ground, online
Sow in pots. Transplant at least 20 cm apart in all directions, when plants have 5 to 6 leaves and soil is sufficiently warm. Sow directly in place, in rows 20 to 30 cm apart. As soon as plants have 3 to 4 leaves, thin to 15 or 20 cm along the line, keeping the most vigorous. Overgrown plants can be transplanted.
Sow every 2 to 3 weeks to stagger harvesting, and water regularly.
February, March
April, May, June
June, July, August, September, October, November
in the ground
sunny, semi-shade
medium
all floor types
drained, light, fees
Beta vulgaris
early
From 80 to 500 g
6 grams
round
crunchy
Red
From 40 to 60 cm
From 15 to 20 cm
corrugated
United States
1892
"Vilmorin-Andrieux "Les Plantes Potagères
This ancient variety is said to have been bred by Mr. Reeves of Port Hope, Ontario, and introduced to the United States in 1892 by the Ferry Seed Company. It is also mentioned in Vilmorin-Andrieux's "Les Plantes Potagères".
As well as being excellent vegetables, beet is rich in vitamins A, B1, B2, B6 and C, and its leaves, which are also an excellent source of many minerals and trace elements (calcium, magnesium, copper, phosphorus, sodium, iron, etc.), contain as much, if not more, iron.The root contains fewer minerals than the leaves, but provides a long list of interesting substances: choline, folate, iodine, manganese, sodium, potassium, fibre, as well as carbohydrates in an easily digestible form. And although its iron content is not very high, it is of excellent quality, making beet an interesting food to help blood synthesis. Particularly recommended in cases of haemorrhage, in preparation for childbirth or during convalescence...
