How to grow up beet beautiful, healthy and tasty?
Beet (Latin B é ta) - a sort one - two - and perennial grassy plants of family of Amarantovye (earlier the sort belonged to Marevye`s family). The most famous representatives are: beet ordinary, sugar beet, fodder beet.
Root crops of beet contain sugar, organic acids - lemon, apple, oxalic, protein, pectins, carotene, vitamins C, B1 and B2, P and PP, and also mineral salts of potassium, magnesium, iron, copper, zinc, cobalt, molybdenum, manganese, fluorine, pine forest, vanadium, iodine, rubidium and caesium. On the content of iodine beet is the leader among vegetables and therefore it is widely used in prevention and treatment of a gipoterioz - the disease of a thyroid gland caused by a lack of iodine.
I grow up on the seasonal dacha (in Altai) beet ordinary (dining room) constantly. It is very exacting to temperature and light conditions. But, fortunately, climate and the soil in our district for beet favorable, and it is simple to grow up this root crop here. Only it is necessary to watch that beet grew high quality and not excessively large as it creates some inconveniences at its preparation.
That beet grew tasty, it is necessary to choose correctly a grade, and also to try to use only qualitative seeds for crops. It is impossible to get them in casual places, and it is desirable to address only to specialized shops selling seeds, it is better in company. Recently I use grades Pablo and Tsilindra .
For crops of beet optimum time comes when the soil gets warm to six degrees of heat. But the earth has to be not only is heated-up, and and is humidified. Fall of temperature can lead to overcooling of beet that will lead to loss of a harvest. Light is a condition which is also important for development of table beet. The its is more, the more brightly and nasyshchenny color of a root crop. Considering this moment, you should not sow beet between ranks of tall plants as it will not grow qualitative.
I specially do not prepare the space for crops of beet, just I watch that the cabbage, carrot, onions or cucumbers were her predecessors. I sow beet on May 10 - 15 on a usual bed 1 m wide. Across a bed I do grooves through 25 cm, I close up seeds on depth of 3 - 4 cm and I mulch peat. When there are shoots and will a little get stronger, I thin out beet, at first - on 2 - 3 cm the friend from friends, and then when plants throw out 2 - 3 real leaves - on 10 - 12 cm, but it is no more, and that root crops will grow too large (to 3 kg).
For the same reason I water beet only at the beginning of vegetation, and then I stop. Podkormok I do not do too, and here I weed and I loosen it regularly. At observance of these simple rules by September beet increases excellent root crops saturated darkly - claret color and remarkable taste! I harvest in the first half of September. At once I cut off root crops from a tops of vegetable, without leaving scapes, I dry a little and I send for storage in a cellar. I use part of beet on preparation of fresh juice together with carrot at once.
And all long winter this remarkable root crop is permanently popular in cookery in all types. And not without reason, the natural, qualitative svekolka not only is useful, but also is very tasty in various salads and vinaigrettes, in borsches and in a set of other dishes!