Red beet “Egyptian flat black”
$ 11.55
Very old variety which came to us from Germany in 1879. Its dark red flesh is magnificent and its taste is excellent. It can be eaten grated and raw to take advantage of its nutritional richness. Its green leaves with red veins, picked young, can be added to salads, Quality: early, ideal for harvests of summer. Difficult to bolt. Nutritional value: Beets are full of mineral salts, antioxidants and trace elements.
Sowing: April to June
150 seeds approximately
Description
Red beet “Egyptian flat black”- Heirloom Seeds / Rare seeds
Sowing: April to June
Harvest: July to November (can be left in the ground for the winter in mild climates)
Direct sowing in the ground. Wait until the soil warms up in late April for regular germination. Beets like potash-rich soils: once a year add 1 handful of ash/m2 to your soil. Make furrows with a shovel in the ground, 2 cm deep, space the furrows 30 cm apart. Sow a cluster (contains several seeds) every 20 cm. Water the bottom of the furrow, if it is dry during sowing. Cover lightly with soil. Tamp down with the back of the rake and water well. Thin 1 1/2 months later, when the plants are 4 or 5 leaves, keep only one vigorous plant every 25 cm. Maintenance: hoe and weed until harvest. In case of high summer heat, water regularly so that the roots do not become hard and fibrous. Remember to mulch to keep the soil moist and space out weeding. Harvest as you need it: gently lift with a spade fork and pull at the base of the leaves. Harvest them before frost because they are sensitive to it. It keeps well in the ground, all winter long.
about 150 seeds
Additional information
| Weight | 0.04 lbs |
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