Planting beets in July is the correct strategy for cultivating a superior crop designed to mature as temperatures begin to drop. This mid-summer planting aims for a harvest in the crisp, sweet conditions of autumn. Successfully shifting the planting schedule requires understanding how to navigate high summer temperatures to ensure the seeds germinate and the roots develop properly for a peak fall harvest.
Determining If July Planting Works For Your Region
The feasibility of a July planting hinges on accurately calculating the end of your local growing season. Most beet varieties require between 55 and 70 days from the time of sowing to reach a harvestable size. To determine the latest safe planting date, you must count backward from your region’s average first expected hard frost date.
Add a buffer of about two weeks to the variety’s listed “Days to Maturity” (DTM) to account for slower growth as days shorten and light intensity decreases in the fall. For example, a 60-day DTM variety should be planted at least 74 days before the first anticipated hard freeze. July planting works well for most temperate zones, allowing plants to establish during the heat and mature during the ideal cooler conditions of autumn.
Regions with extremely short summers or high elevations that experience early frosts may find their window too narrow for a July planting. Conversely, late summer planting is standard practice in warmer, southern climates for a continuous winter harvest. This timing ensures the heat-sensitive roots develop during the optimal 60°F to 70°F soil temperatures of autumn, which enhances the root’s sweetness.
Specific Planting Methods for Summer Sowing
Planting beet seeds in July means contending with high soil temperatures, which can significantly inhibit germination. Beet seeds struggle to sprout when the soil temperature consistently exceeds 85°F, often leading to poor or uneven stands. To mitigate this, a few specific adjustments to the standard spring planting routine are necessary to promote successful establishment.
A practical technique to encourage faster germination is pre-soaking the seeds in water for 12 to 24 hours before sowing. Pre-soaking helps soften the outer layer of the seed cluster, speeding up the sprouting process. Planting the seeds slightly deeper than the standard half-inch, perhaps closer to three-quarters of an inch, can also place them in cooler, more consistently moist soil.
Immediately after sowing, the soil surface must be actively cooled and kept moist. Applying a light layer of mulch, such as straw or shredded leaves, helps insulate the soil from the sun’s direct heat. In extremely hot locations, temporarily covering the seeded area with a shade cloth can lower the soil temperature enough to trigger germination. Selecting heat-tolerant varieties like ‘Red Ace’ or ‘Boltardy’ also improves the chances of success in high summer temperatures.
Managing Growth and Timing the Harvest
Once the seedlings emerge, consistent moisture management becomes paramount, especially during the remaining summer heat. Beets are highly sensitive to drought stress, which can cause the plants to prematurely set seed, a process called bolting, or result in tough, woody roots with an unpleasant flavor. Deep, consistent watering is needed to keep the soil evenly moist but not waterlogged.
The seedlings must be thinned once they reach about two to three inches in height. Since each seed cluster can produce multiple sprouts, overcrowding prevents the root from developing into a marketable size. Thinning involves removing the weaker seedlings to leave the remaining plants spaced approximately three to four inches apart. The removed greens are tender and can be eaten immediately.
The roots are typically ready for harvest between 50 and 70 days from planting, or when the visible shoulder of the beet is roughly the size of a golf ball to a tennis ball. Beets allowed to grow much larger than this may become tough and fibrous. Harvesting should occur before a severe, hard freeze, although light fall frosts concentrate the sugars in the roots, making them sweeter.