German

German – a cylindrical table beet with dark-red, juicy, and tender flesh, possessing a sweet taste without light rings. The root crops weigh from 230 to 370 grams, are smooth, and have a pointed tip, which facilitates their extraction from the soil. This variety differs in high yield, reaching 3-5.8 kg per square meter, and is suitable both for fresh consumption and for processing and long-term storage during the winter period.

German beet is characterized by a mid-early maturity period – from 110 to 150 days, which allows obtaining a stable harvest in relatively short time. The plant has a compact leaf rosette with a sturdy, vertically located foliage, which facilitates harvest collection. The variety is resistant to bolting and cold-hardy, develops well on fertile, light soils with sufficient moisture during seed germination and root crop formation.

Due to its taste qualities and versatility of application, German beet is popular both among gardeners and in commercial cultivation. It is ideal for fresh consumption, processing, and storage, retaining its properties and taste for a long time.