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Because of its beautiful range of colours and the ability to give off colour readily, the beetroot makes a wonderful colourant. The whole plant is edible, from the leaves to the root, although its bulky taproot is more popular. Widely grown in home gardens throughout the world, but if you have hot summers, grow beets in the cool seasons, or during the winter in mild-climate areas.
Depending on the variety, beetroot is ready to be harvested when the roots are the size of a golf ball in diameter, generally 90 days after sowing. Pull up alternate plants, leaving the others to reach maturity, so that they can be harvested when they are larger, about 5-7.5 cm.
You can grow a crop of early beets which should be planted between February and April. Plant them outside in rows, 10cm apart with the rows 40cm apart. Main crops can be sown from April to July, straight into the ground 10cm apart with the rows 30cm apart at around 2.5cm deep.
Round varieties can be grown in pots. Choose containers that are at least 20 cm in diameter and equally deep.
Do not replant with root crops in the same area, but rotate with green manure, Cabbage family, light feeders or other groups of vegetables.
Full Sun, Partial Shade, Partial Sun
Loam, Sand, Compost, Clay, Chalk
Soil PH preference
Neutral, Acid, Alkaline
All bits of the plant is edible!
Popular as organic fertiliser!