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Crosby Egyptian Beet

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Market price: $3.69
Our price: $2.29
SKU1767051
SKU1767052
SKU1767053
SKU17670512
SKU17670534

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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. 
 
Dark-fleshed.
 
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." 
 

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

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 - not letting the vegetable seeds dry out prematurely or overwatering and possibly having 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.

Ingredients

  • 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)

Instructions

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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