We grow table beets correctly: from choosing a variety to harvesting
Table beets are rich in fiber, glucose and sucrose. Regular consumption improves immunity, saturates the body with vitamins and microelements. In order not to look for tasty and healthy table beets on store shelves, many summer residents grow the product themselves.
Table beets are unpretentious in care, so both an experienced gardener and a beginner will be able to get a good harvest. Let's take a closer look at what table beets are, what their benefits are and possible harms.
What is table beet?
Beets were used by the ancient Romans. The leaves and roots of the crop were considered medicinal. The division of beets into food and feed varieties appeared only in the 17th century. As an independent product, table beets became widespread only a couple of centuries ago.
Characteristics and description
Most table varieties are actively used in cooking, which means that beets should be sweet, juicy, with dense pulp. Some varieties are suitable for growing in the south, others are cultivated in the middle zone and in the northern regions. Most varieties easily tolerate frost, high humidity and other climatic changes.
The product is grown exclusively in nutritious soils. The soil should be loose and fertile. Beets are planted using seedlings or without seedlings, it depends on the region. To obtain a decent harvest, the beds are regularly loosened, watered and fertilized.
Beneficial features
Due to the high content of vitamins B and C, fiber, and mineral elements, beets have important medicinal properties:
- Raw table beets improve the functioning of the circulatory system. Copper, iron and phosphorus stimulate the production of red cells in the spinal cord.
- Vitamin C improves immunity, especially during periods of colds and flu.
- B vitamins improve metabolism.
- Organic acid betaine protects the liver from toxins.
- Silicon in the product strengthens the walls of blood vessels.
Harm of table beets
In addition to its benefits, beets have harmful properties. Excessive consumption leads to fluid stagnation in the kidneys. This further aggravates kidney and bladder diseases.
People with stomach ulcers need to be careful with beets: the root vegetable has high acidity. Experts also do not recommend beets for people with calcium deficiency.
The best varieties of table beets
Some gardeners prefer large, round fruits, while others prefer cylindrical and oblong ones. Among the variety of varieties, the following specimens are especially valued:
- Dark-skinned girl refers to mid-season varieties, which are grown both in greenhouses and in open ground. Root vegetables are medium in size, round and slightly flattened. The average weight of one is about 300 g. The peel is dense, rich burgundy color. The pulp is juicy and sweet, which is why Smuglyanka is actively used in the preparation of soups, side dishes and salads.
- Beetroot Bon-Bon planted in nutritious soil in early May. The weight of the root vegetable is about 180 g, the taste is sweet. The surface is smooth, purple-pink in color. The variety is universal in use and can be stored well all winter.Beets respond positively to regular fertilizing in the form of potassium-phosphorus fertilizers. Bon-Bon is watered every 7 days; before watering, the beds are loosened and weeds are removed.
- Red ball is a beet without rings, the growing season is 70-80 days. Easy to care for. The weight of one vegetable is about 250-300 g, the shape is spherical. The red ball is used for preparing children's and dietary dishes, as it has a rich nutritional composition.
- Egyptian beets has a rounded flattened shape. The color is dark burgundy, the weight of the vegetable is about 400 g. Before planting, the beds are carefully dug up and manure fertilizers are applied. In cold regions, Egyptian is planted in a greenhouse or greenhouse. The variety is unpretentious in care.
- Merchant's wife shows stable yield even in difficult climatic conditions. The vegetable rarely gets sick and has increased immunity to insect pests. The root vegetables are round, thanks to their dense peel they are stored for a long time and can be transported over long distances. Weight varies from 150 to 200 g. Beets cook quickly and are easy to peel.
- Variety Larka ripens in 90-110 days. The vegetables are round and even, each weighs about 250 g. The color is rich, the flesh is appetizing and juicy. From 1 sq. m summer residents collect from 5 to 7 kg of delicious vegetables. The variety is mainly used for processing, preparing delicious and healthy pickled dishes, canning snacks and salads.
Features of cultivation
To obtain a rich harvest, it is important to remember the simplest agrotechnical rules, observe sowing dates, watering and loosening technologies. Let's take a closer look at how to grow table plants varieties tasty and healthy.
Landing
In cold regions, the seedling method is used.To do this, large and heavy seeds are selected and disinfected with aloe juice or a solution of potassium permanganate. Disinfection destroys dangerous microbes on the surface of seeds and reduces the risk of developing diseases in the future.
Next, the seeds are germinated by placing them in a damp cloth bag. Germination is necessary so that the seeds quickly adapt to external conditions. To speed up growth, experienced summer residents add the growth stimulator “Kornevin” or “Heteroauxin” to the bag.
Important! The seeds are hardened 2 weeks before planting. To do this, they are placed in the freezer for 1-2 hours, increasing this time by 30 minutes daily. Hardening increases the immunity of seeds to possible frosts.
Since autumn, future beds have been cleaned of debris and weeds. The soil is dug up and humus or peat is added. With the arrival of spring, the soil is dug up again and fertilized with a special mineral, vermiculite, which reduces the acidity of the soil and saturates it with vitamins for plants. Beets are planted at a distance of 20-30 cm from each other. After planting, the beds are watered generously with warm water.
Care
Proper care is impossible without regular watering. They moisten the soil as it dries, taking into account weather conditions. If the summer is dry and hot, then the procedure is carried out every 5 days; with frequent rains and fogs every 7-10 days.
About 1.5 liters of water are consumed per bush. Water the beds in the early morning or evening to avoid sunburn. Once a week, instead of ordinary water, use an ash or nettle solution; it increases the plant’s immunity and protects it from pests.
Before watering, the beds are loosened. Loosening provides oxygen access to the roots, making the soil nutritious and airy.Loosen the soil carefully so as not to accidentally damage the rhizomes. Along with loosening, weeds are removed, usually bindweeds, which take away some of the nutrients from the beets.
Feeding plays an important role. Gardeners recommend feeding the plant for the first time after 10-15 days. Alternate organic fertilizers and minerals. Every 2 weeks the soil is fertilized with liquid manure, ammonium nitrate, and potassium chloride. The drugs make fruits tastier and protect them from diseases and insects.
Important! If the beds are attacked by beet midge, the plants are immediately sprayed with a solution of Bordeaux mixture or copper sulfate. When exposed to Phoma or powdery mildew, the beds are treated with ash or professional preparations “Oxyhom” and “Maxim”. To prevent the appearance of pests and diseases, it is necessary to care for, fertilize and water the beds on time.
Harvest and storage
Table varieties are harvested in early to mid-September. Before harvesting, the beds are not watered for 2 weeks. Root crops are carefully dug up with a pitchfork or shovel and cleared of soil. tops cut, leaving small petioles measuring 1.5-2 cm. Smooth and whole root crops are selected for storage. Vegetables with scratches and other damage are eaten immediately.
Store the harvest in a dry and dark room. The ideal air temperature for storage is 0…+2 degrees, air humidity is 90-95%. Many gardeners store beets along with potatoes in basements or cellars. Vegetables retain their integrity in wooden boxes, containers, and open plastic bags.
Selecting a variety depending on the region
Gardeners from the northern regions of the country prefer to choose cold-resistant, early-ripening table varieties.Vegetables have time to ripen in the short summer and show a rich harvest. The most common early varieties: Red Ball, Pablo, Podzimnyaya A-474. The average ripening period is 60-70 days.
Early varieties are resistant to frost, frequent fog and rain. They are actively cultivated by gardeners in Siberia and the Urals and have increased immunity to diseases and pests.
Mid-early and early vegetables are suitable for central Russia. For example, table varieties Cold-resistant 19, Smuglyanka or Detroit. Vegetables ripen in about 80 days. They have good keeping quality. Thanks to their dense peel, root vegetables do not spoil for a long time and retain their taste and appetizing appearance.
For warm regions, for example, the Moscow region, late-ripening table varieties are suitable. Ripening period - 120 days. During this time, vegetables acquire large sizes and rich color. Excellent varieties for warm climates: Larka, Odnorostkovaya, Rival.
Application of table beets
Beetroot is widely used in cooking. It is used in the preparation of borscht, herring “under a fur coat”, vinaigrette, and salad with prunes. Fans of spicy dishes marinate beets with horseradish and black pepper. The dish will decorate any table, be it a family lunch or a holiday dinner. Beets go harmoniously with other vegetables, spices and even nuts.
Interesting! In Ancient Rus', beets were baked and served with tea as a dessert. The fairy-tale heroes especially loved this delicacy. And women used beet pulp as blush.
In addition to cooking, table beets are used in folk medicine. For a sore throat, it is recommended to gargle with beet juice, and for inflammation of the lymph nodes, apply grated fresh beets to the neck.Red beet tincture lowers blood pressure and increases hemoglobin levels.
Conclusion
It is impossible to imagine any vegetable garden without a bed of table beets. This valuable and healthy root vegetable saturates the body with useful elements and improves health. Agrotechnicians advise choosing a variety depending on the growing region. Table beets are planted in light nutrient beds. Harvest in September and store in a dry cellar.