Red beetis a vegetable closely related to spinach and chard. However, it does not have such tasty leaves, and its main edible part is the storage root. Thehealing properties of thebeetroot are highly appreciated, and above all, its deacidifying properties. In order to fully benefit from the he alth benefits of beetroot, it is worth having some of these plants from your own cultivation. See whatcultivating a red beeton a plot and whichbeet varietiesgrows best in gardens.
Red beet
Red beet - properties
Red beetis widely appreciated for its he alth and healing properties. Among the valuable compounds contained in the storage roots of red beet, betacyans should be mentioned first of all, thanks to which the beet has a red-purple color. Their consumption is recommended in the prevention of cancer.
In turn, the pectin contained in beets regulates blood clotting, reduces cholesterol and prevents atherosclerosis. Theseproperties of red beetwill be appreciated by all people struggling with cardiovascular diseases.
Red beetcontains a small amount of vitamin B1 and C, approximately 10% sugar, up to 2% protein and a large amount of minerals, which makes it highly alkaline and enhancesmedicinal properties of beetDue to its alkaline properties, red beet is an excellent addition to meals that acidify the digestive tract mainly for meat.
Red beet - cultivation
The cultivation of red beetis best done in soils rich in nutrients and water. This vegetable does not tolerate excessive acidification of the substrate, therefore the soil intended for its cultivation should be similar to neutral. Avoidgrowing beetsin shady places (especially under trees) and in overly dense areas. The heat requirements of this vegetable are also quite high - red beet seeds start to germinate only at 8 ° C, and optimal emergence takes place at 11-18 ° C. During the growing period, a drop in temperature below 15 ° C will cause the plants to break out into inflorescence shoots.
Early harvest red beetis grown under covers such as frame frames, greenhouses and foil tunnels. In cultivation under cover, we can sow beetroot balls from mid-February to the end of March, in the amount of 8 to 10 g / m² in rows every 10 cm. Before sowing, soak the balls in water for 24 hours.Harvesting for the chard will be possible after about eight weeks.
In the case ofgrowing red beetin open ground, sow the bunches from mid-April (for the consumption of young plants with leaves) until June (for winter storage). The seeds are sown in rows every 20 to 40 cm, at a depth of up to 3 cm. After the production of 2 to 3 leaves, it is necessary to make an interval ( although recently there have been varieties with single seeds that do not require this treatment). In the period of strong growth, the plants are fed top dressing with nitrogen fertilizer. The vegetation period of beets grown in the open air is 10 to 15 weeks.
A good neighborhood forred beet growingis common onion, kohlrabi, green beans, lettuce, fennel, radish, celery and cucumbers. However, the company of beans, potatoes, garlic and spinach will have a negative effect on the cultivation of beet. In the year of cultivation, we can use radish, lettuce or kohlrabi as a forecrop.
Red beet - varieties
Red beet varietiesdiffer in the shape of the roots and suitability for various uses of the crop. For cultivation on the plot, it is worth choosing Polish varieties with round roots (eg Glob F1, Czerwona Kula, Nochowski) or with elongated roots (eg Opolski, Rywal). The listedvarieties of red beetare fertile, have an intensely colored flesh, are suitable both for direct consumption and for storage.
If you want to avoid breaking the ball, we recommendBeet variety Patryk , which is the first variety of high mono-seed ball bred in Poland. This variety produces spherical flattened roots with slightly outlined rings, with a delicate and tasty purple-red flesh.Beetroot Patrykis suitable both for direct consumption and storage.
Pohighest quality beet seedsvisit our guide. We have found the best varieties for amateur cultivation in gardens and allotments for our readers.
