Beta vulgaris var. conditiva

Beet, Pink - microgreens seeds

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    Pink beet microgreens with light pink to magenta stems and a gently sweet, earthy flavour, ready to cut 14–18 days after sowing.

    Light pink to magenta stems under small green seed leaves, a colour that shows up well on pale dishes.
    14–18 days from sowing to harvest: keep the tray covered in the dark for 4–6 days, then give it good light until harvest.
    Sow 100 g per 25 × 50 cm tray, within a range of 80–110 g. You can soak the seed first, but you don't have to.
    Mildly sweet, earthy beet taste with crisp stems. Try it on smoked salmon, avocado toast and cheese boards.
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    Beet, Pink  - microgreens seeds for growing

    Details

    Pink beet microgreens with light pink to magenta stems and a gently sweet, earthy flavour, ready to cut 14–18 days after sowing.

    Light pink to magenta stems under small green seed leaves, a colour that shows up well on pale dishes.
    14–18 days from sowing to harvest: keep the tray covered in the dark for 4–6 days, then give it good light until harvest.
    Sow 100 g per 25 × 50 cm tray, within a range of 80–110 g. You can soak the seed first, but you don't have to.
    Mildly sweet, earthy beet taste with crisp stems. Try it on smoked salmon, avocado toast and cheese boards.
    SPECIFICATION

    Seed

    Common name Pink beet microgreens
    Botanical name Beta vulgaris convar. conditiva
    Seed type Conventional, untreated, non-GMO
    Seeds per gram approx. 65–70 seed clusters

    Growing

    Difficulty Moderate: can be tricky; slower than most microgreens, with uneven germination
    Growing medium Potting soil or coco coir
    Sowing rate 100 g per 25 × 50 cm (1020) tray, range 80–110 g; about 8 g per 10 × 10 cm
    Soaking Optional: 6–8 hours in water, then drain; you can also sow dry
    Blackout 4–6 days under a lightly weighted cover
    Temperature 18–22 °C
    Harvest 14–18 days after sowing, when the seed leaves are fully open

    Taste and colour

    Flavour Gently sweet and earthy beet; crisp stems, tender leaves
    Colour Light pink to magenta stems; small green seed leaves

    Nutrition

    Beet microgreens are a source of vitamin A and vitamin K.*

    Vitamin A contributes to the maintenance of normal skin. Vitamin K contributes to normal blood clotting.

    A varied and balanced diet and a healthy lifestyle are important.

    * Based on published laboratory analyses of beet microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.

    ABOUT

    Pink beet is a beetroot variety, grown here for its seedlings rather than the root. The stems range from light pink to magenta under small green seed leaves. The flavour is mild and sweet with an earthy beet note; the stems are crunchy and the leaves tender.

    Beet is never quick. Each seed is a corky cluster of several embryos, so the seedlings come up over several days, not all at once, and one cluster may give two or more. After blackout, light decides the colour: in strong light the stems deepen towards magenta, while a tray in a dim corner stays paler.

    Sowing 100 g per tray is intentionally heavy: the crop is cut at the seed-leaf stage, when a dense stand of stems makes the fullest tray. For a steady supply, start a new tray every week.

    IN THE KITCHEN

    Pink beet microgreens look best on pale food, where the stems stand out: smoked salmon with cream cheese, avocado toast, potato salad, cauliflower or leek soup, and cheese boards. Pickled shallots go well with their sweet, earthy taste. Add the microgreens just before serving, as warm food softens them quickly. Cut microgreens keep for about a week in the fridge if you store them dry in a lidded container.

    GROWING INSTRUCTIONS
    1 Start with 100 g of seed (80–110 g) per 25 × 50 cm tray. If you soak the seed, leave it in water for 6–8 hours and drain it well; otherwise sow it dry.
    2 Put 3–4 cm of moist potting soil or coco coir into a clean tray and smooth it flat. Scatter the seed in an even single layer, press it firmly into the surface and cover it with a thin layer of soil or coco coir.
    3 Place a second tray on top, add a light weight and leave everything in the dark at 18–22 °C for 4–6 days. The seedlings come up over several days, not all at once. Lift the cover each day; if the medium feels dry, water from below. Don't overwater, and don't keep the tray covered longer than needed: a long, damp blackout invites mould. Some professional growers use a diluted hydrogen peroxide solution, for example to rinse seeds or mist the tray. We don't give dosages, because the wrong concentration can damage the seedlings: if you use it, follow the product label and do so at your own risk.
    4 When the seedlings push against the cover, uncover the tray and give it strong light from a grow light or a bright window. From now on water from below, keep the air around the tray moving to discourage mould, and mist the leaves if seed hulls stay attached.
    5 Cut the microgreens 14–18 days after sowing, as soon as the seed leaves are open flat. Water the day before rather than on harvest day, then cut just above the soil with sharp scissors.

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