HEIRLOOM "CYLINDRA" BEETS, aka "FORONO"
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The Mayo Clinic concludes that Beets "are loaded with nutrients that benefit the heart, digestion and athletic performance, GI system (and) contain a high level of nitrates, which have a blood pressure-lowering effect."
(As an aside, ancient mythology conveys that Aphrodite, the Greek Goddess of Love, ate Beets to enhance her unmatched beauty and sexual allure.)
Although I readily admit that my exceptional fondness of beets has nothing to do with ancient Greek lore, I will suggest that persons who view Beets as slimy things unfit for human consumption have likely never tasted freshly cooked homegrown beets.
There is absolutely no similarity in flavor between canned Beets and those that are freshly picked, plus, heirloom varieties are vastly superior to hybrids in that regard.
As for growing heirloom Beets, I highly recommend the "Cylindra" shown at right (also known as "Forono), and not only for their unmatched flavor and sweetness:
The Mayo Clinic concludes that Beets "are loaded with nutrients that benefit the heart, digestion and athletic performance, GI system (and) contain a high level of nitrates, which have a blood pressure-lowering effect."
(As an aside, ancient mythology conveys that Aphrodite, the Greek Goddess of Love, ate Beets to enhance her unmatched beauty and sexual allure.)
Although I readily admit that my exceptional fondness of beets has nothing to do with ancient Greek lore, I will suggest that persons who view Beets as slimy things unfit for human consumption have likely never tasted freshly cooked homegrown beets.
There is absolutely no similarity in flavor between canned Beets and those that are freshly picked, plus, heirloom varieties are vastly superior to hybrids in that regard.
As for growing heirloom Beets, I highly recommend the "Cylindra" shown at right (also known as "Forono), and not only for their unmatched flavor and sweetness:
- Once peeled, raw Beets can be slippery and devilishly difficult to hold, but the Cylindra's elongated shape is far easier to grip and slice than their globe-shaped cousins.
- Because of their upward-growing nature, Cylindras normally equal more than twice the harvest per row when compared to globe-shaped Beets.
- If grown in fertile sandy loam soil and watered regularly, this variety can be picked up to three inches in diameter without becoming woody.
BEET 'SEEDS' ARE SMALL FRUITS CONTAINING SEVERAL SEEDS
Planting
Beets are usually considered cool weather crops since they lose flavor and become chewy during Summer's heat, so it's best to plant them in early Spring on your area's last frost date.
If you desire a second crop in Fall for eating or canning, get your second planting in the ground three months (90 days) before your area's first frost date.
Shown at right are what we normally call Beet seeds, but in reality, these are tiny dried fruits containing multiple seeds. In order for seed companies to obtain these 'seeds,' mature Beet roots are pulled from the ground in Fall, stored in moisture controlled conditions at cool temperature over the Winter, and replanted the following Spring to make 'seeds.'
TIP: Even though Beets are cool weather crops, plant them where they'll receive at least six hours of sunlight daily.
Beets are usually considered cool weather crops since they lose flavor and become chewy during Summer's heat, so it's best to plant them in early Spring on your area's last frost date.
If you desire a second crop in Fall for eating or canning, get your second planting in the ground three months (90 days) before your area's first frost date.
Shown at right are what we normally call Beet seeds, but in reality, these are tiny dried fruits containing multiple seeds. In order for seed companies to obtain these 'seeds,' mature Beet roots are pulled from the ground in Fall, stored in moisture controlled conditions at cool temperature over the Winter, and replanted the following Spring to make 'seeds.'
TIP: Even though Beets are cool weather crops, plant them where they'll receive at least six hours of sunlight daily.
PLANT TWO-INCHES APART, THEN THIN TO FOUR-INCHS APART
Spacing
Because each fruit produces up to five Beet seedlings, it will be necessary to thin these clusters to the healthiest seedling per cluster when they reach one-half inch in height.
Shown at right is a properly spaced two-inch row where 'seeds' will be planted one-half inch deep, then thinned to the healthiest sprout.
A few weeks later when the remaining seedlings reach six-inches in height, pull out every other one to create rows where plants are spaced four-inches apart. This is vital for providing ample growing space to avoid crowding the Beet roots themselves, and to give leaves enough room to properly collect sunlight.
TIP: After thinning out the surplus seedlings, don't throw them away if you enjoy fresh salads; the roots, leaves, and stems are 100 percent edible.
Because each fruit produces up to five Beet seedlings, it will be necessary to thin these clusters to the healthiest seedling per cluster when they reach one-half inch in height.
Shown at right is a properly spaced two-inch row where 'seeds' will be planted one-half inch deep, then thinned to the healthiest sprout.
A few weeks later when the remaining seedlings reach six-inches in height, pull out every other one to create rows where plants are spaced four-inches apart. This is vital for providing ample growing space to avoid crowding the Beet roots themselves, and to give leaves enough room to properly collect sunlight.
TIP: After thinning out the surplus seedlings, don't throw them away if you enjoy fresh salads; the roots, leaves, and stems are 100 percent edible.
Harvesting and Storing
Depending on what stage of development one wishes their Beets to reach, and depending on what type of Beets one grows, roots can be harvested between one and three inches in diameter.
Since my favorite type of Beet is the "Cylindra" (aka Forono), my personal choice for harvest size ranges between two and three inches in diameter.
Shown at right is the beginning of the Fall harvest of my second planting of Beets, and as one might note, the garden is nearly barren. Save for my second planting of Beets and Greens, the warmer weather plants were cleared away after completing their productivity cycles.
If one does not have enough time to peel and cook his Beets immediately, they can be refrigerated and stored up to two months if the stems are cut off one inch above the Beetroot.
Depending on what stage of development one wishes their Beets to reach, and depending on what type of Beets one grows, roots can be harvested between one and three inches in diameter.
Since my favorite type of Beet is the "Cylindra" (aka Forono), my personal choice for harvest size ranges between two and three inches in diameter.
Shown at right is the beginning of the Fall harvest of my second planting of Beets, and as one might note, the garden is nearly barren. Save for my second planting of Beets and Greens, the warmer weather plants were cleared away after completing their productivity cycles.
If one does not have enough time to peel and cook his Beets immediately, they can be refrigerated and stored up to two months if the stems are cut off one inch above the Beetroot.
TOPS CUT OFF TWO INCHES ABOVE ROOT CROWN
Beet "Seeds" and How to Grow Them
As mentioned earlier in the "Planting" section, Beet 'seeds' are actually tiny fruits produced by the beet root. But unlike most garden vegetables that produce seeds within their first year, Beet 'seeds' require two years and some extra steps.
Unless roots are grown in zones that never see temps below 50 degrees Fahrenheit, roots left outdoors will not produce 'seeds' and will likely die and rot away. And, unless gardeners can force the roots into a state of hibernation by storing them in a cool dry area with constant temperatures between 50 and 60 degrees Fahrenheit, it's best to skip the following steps and purchase seeds.
TIP: Use only heirloom varieties for propagation because hybrids will never reproduce replications of hybrids, but only varieties from which they were hybridized.
TIP: Storing roots in your refrigerator for reproduction will not work because refrigerator temps are generally 40 degrees Fahrenheit or less.
From your Fall planting, choose two or three of the largest roots for the purpose of producing 'seeds' and cut the tops off two inches above the root crown (see image at above right).
Make certain that the roots are dry to the touch, then pack the them loosely in crumpled newspaper or craft paper in a cardboard box or paper bag and store in a dry area that maintains temperatures between 50 and 60 degrees Fahrenheit.
As mentioned earlier in the "Planting" section, Beet 'seeds' are actually tiny fruits produced by the beet root. But unlike most garden vegetables that produce seeds within their first year, Beet 'seeds' require two years and some extra steps.
Unless roots are grown in zones that never see temps below 50 degrees Fahrenheit, roots left outdoors will not produce 'seeds' and will likely die and rot away. And, unless gardeners can force the roots into a state of hibernation by storing them in a cool dry area with constant temperatures between 50 and 60 degrees Fahrenheit, it's best to skip the following steps and purchase seeds.
TIP: Use only heirloom varieties for propagation because hybrids will never reproduce replications of hybrids, but only varieties from which they were hybridized.
TIP: Storing roots in your refrigerator for reproduction will not work because refrigerator temps are generally 40 degrees Fahrenheit or less.
From your Fall planting, choose two or three of the largest roots for the purpose of producing 'seeds' and cut the tops off two inches above the root crown (see image at above right).
Make certain that the roots are dry to the touch, then pack the them loosely in crumpled newspaper or craft paper in a cardboard box or paper bag and store in a dry area that maintains temperatures between 50 and 60 degrees Fahrenheit.
BEET ROOTS REPLANTED AFTER HIBERNATION
It's normal to see new stem and leaf growth During the hibernation period, and depending on your area's last expected frost date, one can give the roots three-to-five months of rest.
Roots can be replanted indoors to begin growing again (see image at right), and to determine when one should replant, use the Frost Map to pick a date approximately two months prior to your area's last frost date.
TIP: It is not recommended to transplant beet roots once they are replanted, so use a minimum three gallon container filled with well drained soil that's rich in composted matter. Water well to settle the soil around roots, be certain that the container allows drainage at its base, and check regularly to make certain that the soil remains moist, but not muddy.
Roots can be replanted indoors to begin growing again (see image at right), and to determine when one should replant, use the Frost Map to pick a date approximately two months prior to your area's last frost date.
TIP: It is not recommended to transplant beet roots once they are replanted, so use a minimum three gallon container filled with well drained soil that's rich in composted matter. Water well to settle the soil around roots, be certain that the container allows drainage at its base, and check regularly to make certain that the soil remains moist, but not muddy.
CLUSTERS OF IMMATURE BEET SEEDS
Once all threat of frost has passed, set your container of replanted Beet roots outdoors in full sun and spindly stems will soon begin growing upward.
Keep the soil moist and within four months, these stems will produce hundreds of tiny green fruits (aka seed clusters) shown in the rightmost picture.
But don't bee too anxious: Until these fruits become dry and brown, they are not mature enough to harvest. Wait until they resemble the ones in the picture of the "Planting" section above and you'll be fine.
Once harvested, spread them out on paper for one week to finish drying, then store them in a cool dry place and they will remain viable for at least three years.
Keep the soil moist and within four months, these stems will produce hundreds of tiny green fruits (aka seed clusters) shown in the rightmost picture.
But don't bee too anxious: Until these fruits become dry and brown, they are not mature enough to harvest. Wait until they resemble the ones in the picture of the "Planting" section above and you'll be fine.
Once harvested, spread them out on paper for one week to finish drying, then store them in a cool dry place and they will remain viable for at least three years.
Cooking and Pickling
Cooking Beets is a simple matter of peeling and covering the sliced roots with one-half inch of water in a pan, bringing it to a boil, then simmering until the desired level of tenderness is achieved.
Adding sugar is purely optional, but if Beets are harvested at a proper stage of maturity, their natural sweetness should be sufficient for most palates, and freshly picked and cooked Beets are a true delicacy.
But, if one wishes to pickle Beets, he should consult a reputable cook book and follow the steps outlined therein for Hot Packing vegetables.
The Hot Packing process does not require a pressure cooker, but it does require a deep pot, canning jars, flats, lids, and pickling spices.
You'll find several recipes for pickling Beets, but the old fashioned method using one-third equal parts of beet broth (water the beets were cooked in), vinegar, and sugar gives the best flavor. And, always use cider vinegar, not white or distilled vinegar, and include one-half teaspoon of pickling spice per quart.
Cooking Beets is a simple matter of peeling and covering the sliced roots with one-half inch of water in a pan, bringing it to a boil, then simmering until the desired level of tenderness is achieved.
Adding sugar is purely optional, but if Beets are harvested at a proper stage of maturity, their natural sweetness should be sufficient for most palates, and freshly picked and cooked Beets are a true delicacy.
But, if one wishes to pickle Beets, he should consult a reputable cook book and follow the steps outlined therein for Hot Packing vegetables.
The Hot Packing process does not require a pressure cooker, but it does require a deep pot, canning jars, flats, lids, and pickling spices.
You'll find several recipes for pickling Beets, but the old fashioned method using one-third equal parts of beet broth (water the beets were cooked in), vinegar, and sugar gives the best flavor. And, always use cider vinegar, not white or distilled vinegar, and include one-half teaspoon of pickling spice per quart.
But the Fun Shouldn't End There
One hasn't lived unless he's tasted a home-style canned pickled Beet, but that sweet-and-sour culinary delight doesn't need to end with the empty jar. Using the same quart jar that held those beets, submerse 10-12 hard boiled peeled eggs in the leftover syrup of vinegar, sugar, and spices, then place the covered jar in the fridge for two weeks. If one likes deviled eggs, he'll most assuredly love pickled eggs which, if kept refrigerated, will easily store two months if one can resist eating them first.
One hasn't lived unless he's tasted a home-style canned pickled Beet, but that sweet-and-sour culinary delight doesn't need to end with the empty jar. Using the same quart jar that held those beets, submerse 10-12 hard boiled peeled eggs in the leftover syrup of vinegar, sugar, and spices, then place the covered jar in the fridge for two weeks. If one likes deviled eggs, he'll most assuredly love pickled eggs which, if kept refrigerated, will easily store two months if one can resist eating them first.