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Beetroot has been cultivated for about 4,000 years. It was the ancient Babylonians who started to use it first. Beetroot, botanically known as Beta vulgaris, evolved from wild sea beet, which is a native of coastlines from India to Britain and is the ancestor of all cultivated forms of beet. Sea beet was first domesticated in the eastern Mediterranean and Middle East – although it was only the leaves that were eaten at that time.
In early times, the medicinal properties of the root were more important than its eating qualities as it was used to treat a range of ailments including fevers, constipation, wounds and various skin problems. Originally the roots were long and thin like carrots. It wasn’t until the sixteenth century that beetroot was developed into the rounded root shape that we have today.
Every part of the beetroot is edible. The taste of the beetroots leaves matches the taste of spinach when boiled. They are often used in soups like borsch, a popular soup in Eastern Europe. Leaves can be eaten raw in salads; smaller leaves are most tender.
Beetroots come in all shapes and sizes today but the most common is the round deep red coloured beets. They also come in different colours – yellow, white and candy striped. If you have not grown beetroot before, start with a variety that is easy to grow such as Detroit (pictured above right). You can progress to some of the more exotic varieties later such as Chioggia (pictured at the start of the article) and Cylindra. Bulls Blood is another variety that has dark red/purple leaves - an attractive addition to your garden.
All soil should be thoroughly prepared but do not use areas that have recently had manure added, particular if the manure was fresh. Beetroot seeds can be sown all year, either directly into prepared soil or into trays. They are one of the few root crops that can handle transplanting. Or, you can purchase seedlings ready to go. In crop rotation wherever possible; beetroot should be included in the root part of the cycle (however remember beetroot are in the same family as silverbeet - so if possible, don't plant in the same spot that you've grown Silver beet, spinach or chard).
Fertilise monthly with a light liquid feed but there's no need to be heavy handed; beetroot don't require a huge amount of fertiliser.
The roots should swell to a usable size in about 3 months, but can take longer depending on growing conditions. Leaving the plants longer will produce larger roots (so it's up to you when you decide they're big enough!) but leaving them too long may result in bolting (going to seed) or woodiness in the centre of the root. Mulching with fine compost can also help prolong growth.
A range of organically grown beetroot seedlings are usually available year round, grown by The Greenhouse, and available at the Green Life Soil Co.
Thanks to Leesa Caldwell from The Greenhouse for some of the information used in this article.
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