Beet all about culture

Beetroot is an excellent vegetable, rich in minerals and vitamin, and easy to grow.

L’maintenance, from sowing to harvest, therefore, should not be a problem for a tasting, both raw or cooked.

In short, that’you should know:

Name Beta vulgaris
Family : Amaranthaceae
Type : Vegetable biennial

: 40 to 60 cm
Exposure : Sunlight
Ground : Light, humus-rich, neutral pH

: Once the root is 10 cm

  • Kitchen: beet-based recipes
  • Read also: Cooking raw beetroot

Sowing, planting beets:

Purchased bucket, beet plant throughout spring, every 30 to 40 cm.

If you want a seedling, seedlings prefer’April or May in nursery.

  • Make sure that’he n’there will be more freezing or protect them, if necessary, by a plastic tunnel.
  • Sow about 2 cm deep
  • Lighten 15-20 cm from the’first leaves appear.

Harvest beet:

The harvest period beets s’slack late May to August depending on the time of planting or seeding.

Once the root is 10 cm, you can’pluck and eat, both raw or cooked.

A knowledge-beet:

Beetroot then consumes the varieties that’called Swiss chard or spinach are grown for their leaves.

Beet, name Beta vulgaris subsp. vulgaris, is a subspecies of the family Amaranthaceae that’mainly cultivated for its roots.

Also used for beets sugar production but for that cultivates the sugar beet, particularly rich in sucrose.

Beet belongs to the same family as chard or spinach.

It is rich in sugar and highly appreciated in salads. You will also make the full of vitamins, fiber and minerals !

Beetroot is also rich in vitamin C and leaves contain a high proportion of vitamin A. Finally, note that beetroot is rich in fiber, protein and betaine.

  • Discover: all the beet-based recipes
  • Read also: Cooking raw beetroot

Malignant Council on beet:

No beet’needs only very few’water, but do not let the earth Dryer Exhaust Fan in case of hot weather.