Boro Beet is a fast-maturing F1 hybrid that delivers full-sized beets in just 50 days from seed, making it perfect for quick succession plantings and extending your harvest window. This wholesome variety produces strong, vigorous tops alongside sweet, delicious roots packed with heart-healthy glycine betaine, a phytochemical compound that fights platelet clots and arterial plaque formation. With its bush growth habit and ability to thrive in cool temperatures, Boro excels in light or loamy soils with a pH over 6.0.
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What sets Boro apart is its exceptional speed paired with nutritional density. The sweet roots reach harvest size in just seven weeks while developing strong, hearty tops rich in fiber, potassium, calcium, and vitamin A. This dual-purpose variety shines in cool weather conditions that enhance flesh color, making it ideal for both spring and fall plantings. Its vigorous growth habit produces first-rate crops that establish quickly without the uniformity issues common in many fast-growing beets.
Both the sweet, delicious roots and hearty greens serve multiple culinary purposes. The tender roots can be harvested small for delicate preparations or grown to full size for roasting and storage. Young leaves work beautifully in fresh salads, while mature leaves serve as nutritious pot greens. The leaves should be harvested selectively, taking only one to two mature leaves per plant while leaving several to support continued root development.
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Sow seed in a cold frame or indoors in early spring, about 5-6 weeks before transplanting out after heavy frosts become infrequent. Sow 1/2 inch deep, 2-3 seeds per cell in 72- or 128-cell flats.
Transplant 3 inches apart in rows 12-18 inches apart after heavy frosts become infrequent. Note that transplanted beets may not be as uniform as direct-seeded beets, and taproots will tangle, requiring gentle harvesting techniques.
Direct seed by banding 1 cup of complete fertilizer per 10 row feet at the bottom of the furrow. Cover seeds with sifted compost, loose soil, or vermiculite, and water evenly. Use row cover when soil temperatures are cool and to protect from pests. Sow June through August for fall crops.
Harvest when roots reach desired size, keeping in mind that small roots are more tender while large roots may become woody if left too long. Loosen soil around the root and pull gently to avoid damage. For greens, harvest one to two mature leaves per plant, leaving several leaves to enable continued root development. Leaves become tough once they exceed 6 inches in height, so harvest younger for best quality.
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