Since ancient times to this day in our diet there is a table beet. Its vitaminized composition is a real treasure for any organism. The content of iron, iodine and other trace elements helps with anemia, endocrine problems and digestive system disorders. The use of this product is invaluable, and the taste qualities allow you to cook everything from beetroot and borsch to dessert and drinks.
Technology of growing beet
Cultivation of table beet, as well as many other crops, begins with the preparation of the site. The beetroot prefers soft ground, with a sufficient content of nutrients. It is desirable to apply humus, urea and ash before sowing.
During vegetation, when root crops are planted and poured, the area should be watered abundantly, as soon as the land dries. After that, a good deep loosening follows, in order to give the plant oxygen.
Sow the beetroot in rows every 20 centimeters. As the surface portion of the beet grows, the beet is several times thinned out - without this, no powerful plant will turn out.
Why is the table beet not sweet?
First, it all depends on the plant variety. It is noted that root crops, which have a cylindrical, rather than a round or flattened shape, are much sweeter than the rest. It is recommended to grow such sorts of table beet:
- Cylinder;
- Pablo;
- Detroit-Baby;
- Detroit-neo;
- Unparalleled;
- Zircon;
- Epin extra;
- Narcissus;
- Obereg.
The second secret of sweet beets is the choice of place. If you sow beets for two consecutive years in one place, then the plant will be bitter and fibrous. The place for cultivation should be sunny, unshadowed.
To increase the sugar content in beets, it is fed, oddly enough, with a solution of salt. To do this, a teaspoon is dissolved in a bucket of water and watered three times a season. A good result is the feeding of an aqueous solution of ash, which reduces the excessive acidity of the soil well.