The greens are short light green with gold stems and veins. Boldor is known for good germination and quick growth even in less than ideal growing conditions. It has a mild, sweetness and beet flavor. Boldor Beets: The flesh is rose-gold, but changes to light orange when cooked.The big bonus with golden beets is they do not bleed when sliced and cooked. The flesh is very tender, mild, and slightly sweet. Chioggia Guardsmark Beets: An improved strain of Chioggia beets that has been bred to produce uniform sized beets, with a flattened round root shape, and the classic pink-and-white bulls eye interior.It has a mellow sweet beet flavor, and works well for roasting, pickling, or eating raw. Chioggia Beets: Chioggia, also known as Bassano, candy stripe, candy cane beet, and bulls-eye beet, is an Italian heirloom with pretty red and white stripes.The long shape makes it easy to slice evenly for canning and baking beet chips. These beets grow smooth cylindrical shaped roots that are 1 to 2-inches wide and 6-inches long. Cylindra Beets: Also known as Forono and Formanova.Ruby Queen grows well in most soil types. It fully matures in 50 to 60 days, but can be enjoyed as baby beets as soon as the roots form. Ruby Queen Beets: A deep red, round shaped, and sweet beet variety, with short green tops.Boro is a great beet variety for winter food storage. If left to mature longer, roots can grow up to 6-inches in diameter without turning woody. Boro Beets: A smooth, dark-red beet that grows uniform round baby beets ready to harvest in 50 days.The greens are tall red stalks with deeply red-veined glossy green foliage. The taproot is small making this beet a great choice for growing in containers. It produces globe shaped roots up to 2 to 3 inches. Early Wonder Tall Top Beets: A quick maturing deep red beet that grows rapidly in cool soils, maturing in just 45 days.Detroit dark red grows well in a wide range of soil and temperature conditions. It matures 50 to 60 days but can be enjoyed as baby beets as soon as the roots form. Detroit Dark Red Beets: A popular deep red, round beet variety that grows up to 3-inches in diameter.Here are a few red beet varieties to consider: For many, nothing but the old-fashioned beet flavor and color will do. Red beets also ooze their scarlet liquid when cut and cooked. Red beets are the classic beets - dark red, earthy, and strong beet flavor. Here are some of the most common varieties of beets to consider growing in your vegetable garden: Red Beet Varieties Bonus is, both gold and white beets don’t bleed like the classic ruby red beets. White beets also do not have the betalain pigment, which gives the red and yellow beets their earthy flavor as well as their color. Gold beets have a softer earthy flavor and white beets even less so. You’ll get the strongest beet flavor from the red varieties, but the yellow and white are less intense. While there are a number of red beet varieties, there are also other colors that range from the classic deep red, to reddish-purple, gold, light yellow, white, and even banded with candy stripe scarlet and white rings. When we picture beets, most of us think of the typical ruby-red beets that are found at the supermarket. All are pretty easy to grow, and tend to mature between 50 to 65 days. Not the dirt flavor I tasted previously.Īs I explored growing and tasting different types of beets, I found that some varieties are much milder in flavor, and that most need to be harvested small, or they turned fibrous, woody, and had a stronger earthy flavor. Instead, they have a sweet, slightly earthy flavor. When I tried them again, I was pleasantly surprised to discover that younger beets do not have the same texture and taste as older ones. I decided to continue planting the seeds anyway for their greens, which taste similar to Swiss card and spinach. I was pretty disappointed since I had purchased a bunch of beet seeds that year. They were fibrous and tasted like dirt to me. The first time I tried homegrown beets I wasn’t impressed. Honestly, it took a while until I actually liked beets. Beetroots are a good source of riboflavin as well as folate, manganese, and the antioxidant betaine, while the greens are a source of riboflavin, iron, and vitamins A, C, and K. The beet greens can be added to salads if harvested as baby greens, or cooked like spinach. The roots can be cooked by roasting or boiling and used in salads, soups, stews, or as a side dish. Beets are typically red or golden in color, have a sweet and earthy flavor, and can be eaten raw or cooked. Here are tips for growing beets, plus types of beets to consider adding to your vegetable garden.īeets (Beta vulgaris), also called beetroots, common beets, or garden beets, are a cool-season crop grown for both the roots and greens. Beets do double-duty in the kitchen, producing tasty roots for canning, roasting, or boiling, and fresh greens for salads, soups, and sautéing.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |