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06.08.2024 - 13:24 / gardenerspath.com / Kristine Lofgren
Tips for Growing Golden Beets Beta vulgaris subsp. vulgaris
When the cooler weather rolls in, my mind turns to beets. In soups, salads, roasted, boiled, raw, pickled, sliced, diced, I want beets.
I adore a blood-red option, with the juice staining my fingertips as I slice them open.
I’m a fan of the candy-striped types, adding decorative interest to the plate. But so many aficionados particularly love the golden ones, with their brighter flavor.
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So, why golden beets? Why not stick with the classic?
Well, for one, golden beets are more sweet and less earthy. If you know someone who hates beets, you might be able to convert them by feeding them some of these, roasted to bring out the sugar.
Then there’s the staining. I have stained my cutting boards, fingers, and clothes while dealing with beet blood. Sometimes it’s fun, and sometimes I’m not in the mood to deal with the massacre.
Plus, they’re just pretty.
If you’re interested in raising some of these glorious treasures, then stick around for the following:
Ready to go digging for gold? First, let’s talk about what sets these beets apart from the rest.
Cultivation and HistoryClosely related to chard, amaranth, and spinach, beets (Beta vulgaris subsp. vulgaris) have been around for a long, long time.
They were first cultivated from sea beets (B. vulgaris subsp.maritima) that grew in the Mediterranean region.
At first, they were cultivated for their leaves by Ancient Greeks and Romans, a legacy chard carries today.
Along the way, those clever Romans decided that their roots were pretty tasty, and began cultivating them for those buried treasures.
At that
Tips for Growing Pink Lady Apples M. x domestica ‘Cripps Pink’
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