Germ 5-10 days.
These large gangly roots produce a natural source of sugar. The roots are very sweet and can be used fresh to add sweetness to dishes or with some research in processing and recipes, made into sugar, syrup, molasses, and wine. They are fun to grow and you will be pleasantly surprised when you try a bite of one. 100 seeds.
Indoors – 1/2” deep, 4-6 weeks before the last heavy frost. Sow into individual cells, transplant out as soon as possible (when first true leaves appear.) 3” apart in early spring, as soon as soil can be worked.
Outdoors- Early spring 1/2” deep 1-2” apart with soil temperatures at 50 degrees. Soaking seed overnight aids in germination. Thin seedlings to 3-4” apart.
Harvest- Begin picking at 1” for baby beets and up to 3” across for the most tender and best tasting. For best storage cut off the greens 2” above the top of the beet.
Tip - Use the thinning’s for beet greens or plant a heavily seeded row for baby beet greens. Sow every 2 weeks for a continuous harvest