Beet

Growing

Beets thrive when you prepare a bed with loose, well-draining soil maintained at a pH between 6.0 and 7.0. Because they are a cool-season crop, you should sow them once the soil has warmed in the spring. If you are growing them in containers, ensure the pot has excellent drainage to prevent the roots from sitting in waterlogged conditions.

While many gardeners focus on the deep-red roots, remember that varieties like chard or "Bull's Blood" are often grown specifically for their edible leaves and stems. You can use young leaves as a pot herb or steam older, larger leaves for a dish similar to taro. If you notice an earthy flavor in your harvest, this is due to a compound called geosmin. To keep your harvest fresh, pick the roots when they have reached your desired size, as they do not continue to ripen once removed from the ground.

After harvesting, avoid washing the roots immediately if you plan to keep them for later use. For long-term storage, keep them unwashed in a cool, dark cellar or your refrigerator. If you wish to preserve them for the winter, blanching the beets before freezing is an excellent way to maintain their quality.