An old heirloom beet, pre-1811 variety. Early, smooth and round, this beet is perfect pickled, fresh, cooked or in borscht. (55 days)
Sow successive crops all season long, starting 2 to 4 weeks before last frost in spring, and continuing until a month before first frost in fall. (Sowings in intense mid-summer heat may not germinate as well.) Sow where the plants are to grow, 1/2 inch deep, 4 to 6 inches apart, in full sun on a neutral (non-acid) soil.
Most “seeds” are really capsules containing multiple seeds, so thinning to single plants is necessary. If thinned gradually, the thinnings can be enjoyed as greens. Keep soil evenly moist. When mature, harvest and store in the refrigerator or root cellar.