Robuschka Beet Seeds 840


Certified Biodynamic and Organic Vigorous plants with strong tops. Round, smooth-skinned roots are dark red throughout. Excellent taste cooked, grated raw in salads, juiced, pickled or processed. Good storage. Selected for its sweet fruit-like taste which is the real strength of this variety!

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Robuschka Beet Seeds

Scientific Name: Beta vulgaris

Family: Goosefoot

Type: Biennial

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

Water: Moderate

Days until Germination: 10-15 days

Sowing: Sow beets 2″ deep after soil has warmed to around 45°.

Plant Spacing: Robuschka 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: 60-65 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: Great cooked, grated raw in salads, juiced, pickled or processed. Also good for storage.

Additional information

Weight0.000001 oz

S ~150 Seeds, LG ~600 Seeds


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