South Mountain Nursery
Est. 2018
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$8.99
-100%
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Description
As the name suggests, Sugar Beets have a very high sugar content! Try your hand at making sugar, or simply enjoy the sweet root and tasty greens of this beet (Beta vulgaris). Roots are white and tapered, weighing up to three pounds. It is popular for feeding livestock and deer and matures in 90 days.
In the mid 18th century, a German chemist by the name of Andreas Margraff found that the chemical composition of Beta vulgaris included sucrose similar to that of sugar cane. Sugar cane provided the only source for sugar at that time; consequently, the prices of sugar rose very high because of the necessity of importing it from foreign countries. Franz Karl Achard, one of Margraff's students, continued the research and brought sugar beet seeds into production for a source of sugar. For his pioneering efforts, he is called the father of the sugar beet industry. When the supply of sugar cane was lost because of war time, Napoleon declared that sugar beet seeds be grown in large amounts to provide sugar. This established commercial use of the sugar beet, and eventually it grew in almost every country.
Sowing: Direct sow sugar beet seeds outside 4 weeks before the last expected frost. Soften the seeds by soaking them in water for 2 hours, then plant in full sun and well drained soil. Sow them 1" deep and 1" apart in rows 1-2' apart. Tamp down the earth above the seeds to ensure good contact with the soil, and germination should take place in 5-15 days. Add compost or other organic matter for healthy growth. For companion planting benefits, plant beets with bush beans, onions, or members of the cabbage family; avoid planting them near pole beans.
Growing: Since each beet "seed" holds up to 8 actual seeds, the seedlings will need to be thinned to 3" apart. The uprooted plants do well as a second crop, as transplanting them will set them about 2 weeks behind the original plants. Take care not to bruise the seedlings when weeding. They love cool weather, and can survive temperatures down to 25F.
Harvesting: Sugar Beets are best suited for making sugar, but the beets and tops are edible if harvested when small. They can be somewhat tough and fibrous, so are better eaten if they are grated or cooked. It has a very sweet flavor, but some people find it unpleasantly sweet.
In the mid 18th century, a German chemist by the name of Andreas Margraff found that the chemical composition of Beta vulgaris included sucrose similar to that of sugar cane. Sugar cane provided the only source for sugar at that time; consequently, the prices of sugar rose very high because of the necessity of importing it from foreign countries. Franz Karl Achard, one of Margraff's students, continued the research and brought sugar beet seeds into production for a source of sugar. For his pioneering efforts, he is called the father of the sugar beet industry. When the supply of sugar cane was lost because of war time, Napoleon declared that sugar beet seeds be grown in large amounts to provide sugar. This established commercial use of the sugar beet, and eventually it grew in almost every country.
Sowing: Direct sow sugar beet seeds outside 4 weeks before the last expected frost. Soften the seeds by soaking them in water for 2 hours, then plant in full sun and well drained soil. Sow them 1" deep and 1" apart in rows 1-2' apart. Tamp down the earth above the seeds to ensure good contact with the soil, and germination should take place in 5-15 days. Add compost or other organic matter for healthy growth. For companion planting benefits, plant beets with bush beans, onions, or members of the cabbage family; avoid planting them near pole beans.
Growing: Since each beet "seed" holds up to 8 actual seeds, the seedlings will need to be thinned to 3" apart. The uprooted plants do well as a second crop, as transplanting them will set them about 2 weeks behind the original plants. Take care not to bruise the seedlings when weeding. They love cool weather, and can survive temperatures down to 25F.
Harvesting: Sugar Beets are best suited for making sugar, but the beets and tops are edible if harvested when small. They can be somewhat tough and fibrous, so are better eaten if they are grated or cooked. It has a very sweet flavor, but some people find it unpleasantly sweet.
