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Crosby Egyptian Crosby Egyptian

Crosby Egyptian Beet

Market price: $3.69
Our price: $2.29
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Quantity 200 item(s) available
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Crosby Egyptian Beet (60 days)

Beta vulgaris
Egyptian type beets were created in the 1860s by the Germans. 
The Crosby strain was selected by Josiah Crosby of Arlington, Massachusettts and introduced by The James Gregory seed company around 1885.
Crosby Egytian is the biggest early type beets that is know for keeping it's shape long into fall. 
The succulent roots are smooth skinned and uniform in shape. 
Crosby Egyptian can produces tops that reach 14-16".
"One of the best for early market." 

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100' Row Yield


1/2" 40-60 55-65 5-7 4" 3" 45 lb. Full

Planting Tips For Beet Seeds:

Beet seeds can be planted in early spring or midsummer.  Soak seeds overnight in damp towel before planting for excellent germination.  Plant beet seeds 1” apart and thin weakest seedlings to desired spacing.  Keep soil evenly moist to prevent beet roots from getting woody.  For longer harvest, stagger beet plantings every 2-3 weeks.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


  Revitalized "Caprese" Salad

Note: not all beets are good when eaten raw.  For this recipe, I recommend the Touchstone Golden Beet and the Crosby Egyptian Beet.


  • 1 lb. golden beet-thinly sliced
  • 1 lb. red beet-thinly sliced
  • 3-4 tbsp fresh mint – chiffonade
  • 1/4 cup olive oil
  • salt and pepper to taste
  • feta cheese (optional)


Toss the beets and mint in olive oil until coated. Add salt and pepper to taste.  Add crumbled feta if desired and serve room temperature or refrigerated.

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