How to Grow and Care for Beets

The beet (Beta vulgaris) provides a variety of uses for food products and garden growth. The roots are commonly consumed as nutrient-rich vegetables, the body of the sugar beet is used to make table sugar, and the leaves are harvested as a separate vegetable: chard. In 18th-Century Silesia, an area that is now part of Poland, the first-ever beet sugar extraction plant was created by a royal decree from the king.

Chard is a leafy green that's cultivated and sold worldwide. It is cultivated for its leaves and stalks, and unlike other beet varieties, it does not produce fleshy roots. Despite being called "Swiss Chard", this plant doesn't come from Switzerland; its place of origin is Sicily.

Red beet is a hardy plant with broad, dark green leaves and a swollen, fleshy root that comes in various colors. This root, often deep red or purple, provides nutritious storage, allowing red beet to thrive in temperate regions. Its robust growth, ability to adapt to different soil types, and resistance to cool temperatures make it both a popular crop and resilient species.

Beet 'Boltardy' is a type of beetroot developed in the Netherlands. It is so-named because it is resistant to bolting. This is a highly popular type of beetroot - it's easy to cultivate and very hardy. They can be sown early and regularly so that the gardener can have a supply of vegetables from late summer through fall.

Unlike some beets, the red color of beetroot 'Bull's Blood' also extends to its leaves, which are a deep crimson ‘bull’s blood’ color. This nutritious vegetable is particularly high in vitamin A. This heirloom variety dates back to the first half of the 19th century. Its roots are best enjoyed when young and can be cooked or eaten in salads.