Published: January 30, 2009 09:10 am      

Gardening is the purest of human pleasures

Jo Anne Boudreau, Democrat Columnist

The Greeks ate only the leaves of beets and saved the roots for medicine while the Romans ate the roots. This salt loving plant grows best in reclaimed land near the sea. I grow the best tasting beets by mixing a tablespoon of Australian Sea Minerals in a gallon of water and spraying it on the soil around the beets. Wild beets still grow along the Mediterranean coasts just beyond the high tide mark. This land-bound, sea-loving vegetable is happiest in salty soil.

Beets grow best around cabbage, lettuce, onions, garlic and garlic chives. Sow beet seeds directly in the ground from October through mid-March. Beet seeds are compound so more than one seed is likely to sprout. Thin seedlings by snipping off the tiny plants at ground level as to not disturb the little beets growing nearby. Transplants don’t work so toss the seedlings into stir-fries and soups or run them through the juicer. My favorite variety is still the old tried and true Detroit Red. It’s the best tasting beet around. I start gathering young tender beet greens and bringing them to the kitchen to saute in olive oil with garlic and onions to eat with crusty whole grain bread.

Beets grow best under a four to six in layer of compost or mulch. Plant short rows every two weeks for a continuous supply of baby beets and succulent greens throughout the cool weather season. Keep the soil evenly moist for the most tender and flavorful beets. If beets are growing in compost rich soil they won’t need fertilizing. I like mushroom compost best so have it hauled in by the truckload and keep a pile to use in the gardens and beds year round.

Caterpillars sometimes eat holes in beet leaves. You can pick them off and drop them in soapy water. Spray or dust Bacillus thuringiensis (Bt) occasionally to protect greens from chewing insects. You can find Bt at Dillard Feed in Weatherford and most other feed stores that sell organic garden supplies.

Beets are a heart, liver and blood tonic. They treat anemia and enhance circulation. They purify the blood and help clean the colon. Beets are high in natural sugar, calcium, iron, magnesium and phosphorus, and contain lots of vitamins A, B-complex and C. If you eat beets one day and they turn the urine pink it may indicate an iron deficiency while a red stool means you have plenty of iron. Beet greens have more iron, calcium, trace minerals and vitamin C than spinach. Beet roots are especially high in potassium and fiber.

Make beet soup (Bortsch) by adding peeled beet root cut into chunks, diced onions and garlic to vegetable stock seasoned with sea salt and fresh ground pepper. Simmer for about 45 minutes. Use a stick blender to puree and serve hot with dollops of sour cream or yogurt or store in the refrigerator to be served chilled. Instead of a stick blender, you can mash the cooked vegetables with a potato masher for a chunkier Bortsch.



Listen to Jo Anne Boudreau on Herb Talk Thursday morning from 8 to 9 on KMQX 88.5, 89.5, KSQX 88.5, K249 97 .7, K72AZ 93.3 FM radio and www.KYQX.com