RED RUBY

The table beet variety RED RUBY is a high-yielding and early-maturing variety with a period from germination to technical maturity of 60 to 80 days. The root crops have an oval shape with a smooth surface and a rich ruby color of the skin and flesh without ringbanding. The flesh is juicy, tender, and has a high sugar content, making this variety particularly attractive for preparing vitamin juices, culinary processing, canning, and freezing.

This beet variety has high resistance to diseases, including rot, as well as to bolting, which ensures long storage life and marketability of the product. RED RUBY is adapted to various climatic conditions, including cold tolerance and drought tolerance, which allows it to be grown both in home conditions and on farms. For successful cultivation, sowing is recommended at a soil temperature of 6-8°C at a depth of 3-4 cm with a sowing rate of 1-1.5 g per square meter, as well as regular irrigation, especially during seed germination and root crop formation phases.

This beet variety is distinguished by high yield and uniformity of root crops weighing up to 300 grams. Its dark red flesh with burgundy shades has a tender and sweet taste, making the variety universal for food use. Due to its qualities and resistance, RED RUBY is an excellent choice for those who appreciate the taste and quality of table beets.