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Early Wonder Beet Seeds

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Early Wonder Beet (33 days for greens and 60 days for beets)

Early Wonder came into being sometime around 1911.  This is truly one of the best beet varieties for greens.  Whereas the other great variety for greens has magenta leaves these are emerald green.  Early wonder tops are fast growing, sweet, flavorful and grow upwards of 18". 

Early Wonder beets have three inch roots, are smooth, half-flat, bright red and grow to about 3" in diameter. Early Wonder seems to do a bit better in Southern climates than other beets, but still keep in mind beets are a cool weather crop.

1950 Lindenberg Seed Company says about early wonder beet...
"This is a recently developed, quick-growing variety that has a place in every garden. It is semi-globe shaped, about 3 inches across, with medium sized tops and a thin tap root. The skin is a dark red and the flesh a deep red with slightly lighter zones. Very popular as an early beet or for canning whole."

Early Wonder beet is Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region . FL, OR, TX

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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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