Beet. Varieties, rules for planting and harvesting.

Sweet, tasty, with dozens of useful properties - beets is an indispensable vegetable, which is valuable in itself, but in complex dishes, even more so. Vinaigrette is one of the favorite dishes of Russian housewives. The benefits are beyond doubt, and the combination of vegetables pleasantly diversifies the diet in the most difficult period for the body to lack vitamins. In the elderly, those who encounter intestinal problems know perfectly the recipe for beet kvass - it improves digestion, relieving the body of unnecessary substances.

Today, as in Soviet times, many start to create their own small garden. Often this impulse is not due to the fact that it will be impossible to buy vegetables in the store - no! It's just that we all yearn deep down in our hearts for longing for agriculture, we wholeheartedly wish to experience the joy of the appearance of the first timeless leaves of sown crops. And among them, beets traditionally have a place of honor.

If you have already decided what crops are going to grow, then the next step is usually the choice of variety. This item is very important, if the bed should grow a delicious, juicy beet. Her grades can be divided into those that are intended for borscht - they are not so intense coloring, but they have excellent taste qualities. Such varieties are more fibrous, but they are a success in the Kuban among knowledgeable people in the preparation of borscht hostesses.

The queen of the table still has a bright red, juicy beet. Its varieties are numerous, but they can all be combined according to one feature: beetroot varieties. Here it is also possible to classify the rate of maturation. Just note that not all root crops mature at the same time. They should be pulled out as they grow - the root diameter is considered to be the best size of the order of 8 cm. With further growth, the middle of a healthy vegetable may lose its elasticity, and the root crop will crack - in that case it will lose its taste, and it will be much worse.

Early-ripening beet: varieties "Detroit", "F1 Bordeaux". The aging period is from 80 to 100 days, the flesh is brightly colored, the fruit is round, with a thin skin.

The most common medium-ripe beet. Varieties "Crimson Ball", "Bordeaux-237", "Slavyanka", "Mulatto" have proved themselves from the best side of all amateur gardeners. Fruit ripening time is 120 days. The grades are good because they form a pretty juicy greens, which is also used to make salads and green borsch. Especially I would like to single out two varieties: "Mulatto" and "Slavyanka". The first has large round fruits of dark red color, has excellent taste qualities. "Slavyanka" is a beet of cylindrical form. Its feature is a small fibrous and slightly sweetish taste of root crops. A great option for those who prefer to eat beets raw or after minimal heat treatment.

Today, science has allowed the appearance of such species as "Podzimnaya" and "Holodostoyka" beets. The varieties speak for themselves: they are intended for sowing in the soil in late autumn in order to please the gardeners with juicy roots in the spring of next year.

However, even the best beet varieties will not give the desired result if they are planted incorrectly. The basic requirements for sowing root crops are as follows: the distance between the rows is 20 cm, the distance between the seeds in the row is about 10 cm, the height of the ridge above the seeds should not exceed 3 cm. It is best to start planting after setting a clearly positive temperature - about 10 degrees Celsius, Including during the night. Special beetroot feeding does not require: you can fertilize the soil directly before planting seeds and then simply water the beds with beets. But an interesting method of increasing the sugar content of root crops: to make grooves along the beet planting and pour with 1% solution of table salt. Do this in August - no later than a month before harvesting. Root root should be on average once a week - the frequency depends on the type of soil and daytime temperatures. It is better to remove beets by hand, pulling it out of the ground. Having freed root from the leaves and dried in a dry, non-sunny place, you can make an excellent harvest for the winter.