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Beets
- A description of Beets
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History: the word "beet" comes from the Celtic word "bett", meaning "red", the colour of the root. Beets have been cultivated for over 2000 years and were originally grown for their leaves, the roots being quite small and not at all like our modern beets. Through the years, the roots were developed into what we see today and many people are unaware that their leaves are still quite tasty greens. Beta vulgaris, the species to which most of our varieties belong, is a native of Egypt and the Mediterranean. Cultivation: Easy to grow. Direct sow seed in the garden in late spring/early summer 1/2" deep. A second crop can be seeded in late summer. Thin to 4" apart. Companions: bush beans (not runner), lettuce, onions, kohlrabi, cabbage, broccoli and sage all promote growth and deter pests.
- Albino Beet
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Rare; Sustainably Grown
(50 days) Completely white roots, very sweet. This unusual beet makes an attractive addition to meals, and you never have to worry about staining.
- Bull's Blood Beet
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Rare; Certified Organic
(55 - 60 days) Since 1840. This English heirloom is extremely rare, with spectacular dark purple-red leaves and dark red roots. Leaves are very sweet, and root is sweet when young. taste. Very cold-hardy.
- Chioggia Beet
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Certified Organic
(55 days) I have fallen in love with this beet ! An Italian heirloom, named for the port town of Chioggia, that not only has an absolutely delicious, sweet taste, but when sliced it shows concentric red and white rings of colour. Doesn't bleed. Beautiful in any dish.
- Pkt - 150 seeds: 3.00
- Trade Pack - 450 seeds: 6.00
- 1 oz (approx. 1200 seeds): 8.00
- 1/4 lb: 20.00
- 1 lb: 60.00
- Crosby's Egyptian Beet
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Very Rare; Conventional Seed
This is a very old, very rare beet that was loved by market growers because its tops were so narrow and small and it was so early. This meant that it could grow in cold frames much more easily than regular beets and taken to market much earlier. Peter Henderson, market grower extraordinaire in the late 1800's, had this to say about it -"from the smallness of the tops at least one-fourth more can be grown on the same space than any other sort we have been in the habit of raising."
- Cylindra Beet
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Certified Organic
1880's. (56-60 days) Deep red, cylindrical-shaped roots are sweet, easy to peel and good for both slicing and canning. The leaves are attractively red-veined.
- Detroit Dark Red Beet
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Certified Organic
(45 - 70 days) Introduced in 1892, this traditional favourite produces medium sized (2-3") beets with dark red skins. A great storage beet that is also good for canning.
- Early Blood Turnip Beet
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Rare; Certified Organic
I am so thrilled to have found this beet! It is one of the oldest surviving varieties of beet and is extremely rare. Dating from at least the 18th C. (it was mentioned as early as 1774), it was very popular in early North America because it did so well in so many growing conditions. The round roots are best harvested at 4" diameter, and have purple-red skin and flesh that is red with paler red rings. Its leaves are so dark as to look almost black. Its name comes from the fact that when cooked, it exudes a thick juice, like blood. This attribute made it a favourite of the Pennsylvania Dutch. Since beets all originally had long, narrow roots, the first round beets were called "turnip-rooted" as their shape resembled those of turnips.
