Beetroot is the vegetable that we grow the most because of its juicy, dark red root.
At the same time, that this root has multiple nutritional and medicinal properties.
Like all other root vegetables, the beetroot likes rich, loose, and also permeable soil.
In that way, this vegetable can develop the root.
You can sow it from spring to the middle of the summer.
If you want to harvest it several times, you can sow it every few weeks.
Also, if you like to accelerate germination, seed can be soaked for several hours in warm water.
You can also leave it in water during the night before seeding.
In the initial phase of development, this vegetable needs plenty of moisture.
However, later there is no big demand for water.
The seeding is easy, up to 2 cm below surface and also at a distance of about 10 cm.
The harvesting can go until the winter months, which is convenient if you do not have it where you can store it.
In that way, you can pick it up as needed.
In the garden, you can put it near to legumes, cabbage, and also onions.
Do not put with cultures from the same family.
Things to know about beetroot
Nowadays, almost every one of us knows that it helps in the treatment of anemia.
In addition, the greatest use of vitamins and minerals is if we consume it in raw form.
Also, besides consuming in the fresh form, we can cook it and pasteurize for the winter.
It is good for strengthening the immune system of the organism.
In addition, it has anti-inflammatory properties and has a good effect on the work of stomach, intestines, bile and in the regulation of low blood pressure.
You can keep this vegetable in a cool and dark place, in wet sand.
Also, you can keep it in the freezer for up to 10 months after cooking.
Sometimes this vegetable was cultivated solely because of the leaves.
Nowadays, in the most part of the world, people reject leaves, and that is a great pity.
The leaves are rich in iron, magnesium, calcium, potassium, manganese, and so on.
The leaves are very tasty, so if you are a fan of leafy vegetables, especially chard and spinach.
You must include the leaves of this vegetable in your regular menu.
You can also use it a raw form of leaves in salads or as a supplement to meals.