Heirloom Beets
Beets
Harvesting Beet Seeds
Beets have a lightweight pollen that bees can carry a long way in the wind, and will cross with other members of the species, such as swiss chard. Select beets that are a couple inches in diameter and dig them up before the first hard frost. Cut leafy tops to 1 in. Bury beets in damp sand or sawdust and store in a cool (40-50 degrees), humid place for winter. When the soil can be worked in spring, throw out beets withered in storage and replant firm beets outdoors about 2 ft. apart, with crowns just below the soil level. The plant will produce a tall, branched stalk loaded with tiny flowers. To harvest, cut plant at the ground and hang them upside down in a well ventilated area to dry. Strip seeds by hand. Beet seeds are harvested BIENNIALLY.
Crosby Egyptian
An Heirloom vegetable developed in Germany in the 1860’s. One of the largest early variety, the plant will produce heavy yield of round flat delicious beets, ideal for pickling, boiling or baking. Plant Crosby Egyptian Beet seeds in a sunny spot that receives ample drainage.
Maturity: 60 days
Detroit Red
Plant “Detroit Dark Red” Beet seeds and double your pleasure by enjoying both the roots and the greens. The “Detroit Dark Red” prefers full sun and good drainage, but in most climates can also tolerate partially filtered shade. Can be planted in early spring or late summer.
