Scientific Name: Beta vulgaris
Native Range: Lower 48 States and Puerto Rico
Hardiness Zones: 3-10; beets can tolerate some cold and roots can remain in the ground until a hard freeze;
Soil Requirements: light loamy soil with even supply of moisture, protected from prolonged periods of heat; slightly acidic pH [6.5 – 7];
Light Preference: Full sun
Days until Germination: 10-15 days
Sowing: Sow beets 2″ deep after soil has warmed to around 45°.
Plant Spacing: Beet seeds are actually a cluster of ~2-6 seeds. Sow thinly about 1″-3″ apart, in rows 12″-24″ apart. After germination, snip or pull out the weaker seedlings from the cluster. Thin to 4″ between plants.
Plant Height: Greens 6″-10″
Harvest: 45-55 days; can be harvested at full-size or anytime after their tops have poked up out of the ground; utilize the greens for salads; may be left for a week or two after maturity in soil to increase storage time, though texture may become slightly woody;
Grows Well With: Bush beans, onions, lettuce, kohlrabi and most members of the Cabbage family
Grows Poorly With: Pole beans, field mustard, charlock
Potential Problems: Damping off; cutworms; aphids; flea beetles; cabbage looper; blister beetles; beet webworms; grasshoppers; snails and slugs; leafminer larvae; mosaic virus; downy mildew; cracked roots; June beetle larvae;
Uses & Cooking Suggestions: Three Root Grex beets are so sweet and beautiful, that they are best showcased nearly on their own. Cook these beets with the skins on, then slip the skins off in cold water after cooking.