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By DR. DIANE RELF ► Extension Environmental Horticulturist
Old time gardeners are often surprised to leam that the novice isn’t aware that beet greens can be eaten. Many novices don’t know that not only are beet greens nutritious, they are delicious. This really isn’t difficult to understand though, as this delicacy is not found in the local grocery store. It is one of those special treats reserved for gardeners.
The beet and its closer-thancousin relative, Swiss chard, originated in the region arotaid the Mediterranean Sea. The earliest Juiown forms of beets were leafy plants like Swiss chard without enlarged roots. It was not until the late 16th century that large-root beets were described in German literature. Beets and Swiss chard are relatively easy crops to grown and usually have no serious insect or disease problems.
Plant About Two Weeks
Before Last Frost . Beets and Swiss chard are halfhardy vegetables that may be planted two weeks before the last killing frost. Beets can be sown successively at about three week intervals to ensure a continuous harvest until late spring, thfcn again in late summer for fall harvest. Beets are not harmed by spring 3nd fall frosts. However, the roots become tough in the summer if the daytime temperatures exceed 80F for long periods. • *»• Since each beet seed is actually a -fruit containing three or four seeds, 'p&nts will come up in bunches. When the first true leaves appear, i£move all but the strongest seedling. When the plants are six inches tall, thin again to about three inches apart. Young, developing beet roots are excellent for eating when they are
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