Boro Beet

50 days. Mature or harvested as babies, this is one mouth-watering beauty of a Beet. Its terrific flavor makes it a true all-purpose variety for eating fresh when just picked, boiling and chilling in composed salads. It may also be canned or pickled for long-term use or stored safely in the root cellar for soul-satisfying borscht and roasting over the winter. Red on red, Boro yields mid-sized, uniform, 3" globes with attractive, smooth red skin and a ringless, dark wine-red interior. Taller topped, its 12" greens are lush, tender and great tasting. An extremely heavy producer with good disease-resistance, it may be sowed throughout the summer for multiple and later fall harvests. (F1.)

One packet of about 220 seeds
In stock
Item
#1315
$4.75
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  • Information
  • Direct-sow Beet seeds as soon as the soil can be worked in the spring when the soil has warmed to about 50°F and through the summer for successive crops. Young, tender Beets make the best eating whether they are grated raw in salads, steamed and chilled, or roasted. Beet tops, or greens, are good too; eaten together with Beets, they ensure a dinner rich in vitamins and minerals. Want to store long-keeping Beets like a pioneer? Select the best unblemished Beets. Do not clean them. Trim the greens, retain the taproots and allow surface moisture to dry. In a breathable container (wooden box), spread a layer of sterile sand, lay down a layer of Beets, continuing these layers to the top. Store in a cool (33°F to 39°F), humid spot like a root cellar or insulated garage. You can dig them out like treasure for up to four months or so. (Check them every once in a while to see how they are doing.) Roast whole Beets in the oven to retain their rich flavor for special, more hearty fare. (Don't forget to roast extra Beets and serve them sliced and chilled over baby greens with crumbled goat cheese, toasted pine nuts, finely diced scallions and a raspberry vinaigrette. Big yum.) Deer resistant.

    Average seed life: 2 years.
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Direct-sow Beet seeds as soon as the soil can be worked in the spring when the soil has warmed to about 50°F and through the summer for successive crops. Young, tender Beets make the best eating whether they are grated raw in salads, steamed and chilled, or roasted. Beet tops, or greens, are good too; eaten together with Beets, they ensure a dinner rich in vitamins and minerals. Want to store long-keeping Beets like a pioneer? Select the best unblemished Beets. Do not clean them. Trim the greens, retain the taproots and allow surface moisture to dry. In a breathable container (wooden box), spread a layer of sterile sand, lay down a layer of Beets, continuing these layers to the top. Store in a cool (33°F to 39°F), humid spot like a root cellar or insulated garage. You can dig them out like treasure for up to four months or so. (Check them every once in a while to see how they are doing.) Roast whole Beets in the oven to retain their rich flavor for special, more hearty fare. (Don't forget to roast extra Beets and serve them sliced and chilled over baby greens with crumbled goat cheese, toasted pine nuts, finely diced scallions and a raspberry vinaigrette. Big yum.) Deer resistant.

Average seed life: 2 years.
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