Boro

Family: Amaranthaceae Root Vegetable

Planting Schedule

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Sweet, earthy-sweet beets with a velvety, deep-red interior—Boro delivers a rich, uniform color that feels almost jewel-like in the garden.

Expect tender, fine-grained roots with a smooth, crisp bite, ideal for roasting to intensify their natural sweetness or for fresh use where their color and flavor shine. A dependable 60-day performer, Boro is a standout choice for gardeners who want consistently beautiful red beets from sowing to harvest.

Light: Full SunMaturity: 60 DaysHabit: Taproot

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Boro Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Direct Sow	Jun 1st	Jul 31st – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 24th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jul 14th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jul 14th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jul 18th – Sep 21st
Zone 4a	Direct Sow	May 15th	Jul 14th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jul 12th – Sep 27th
Zone 5a	Direct Sow	May 8th	Jul 7th – Sep 30th
Zone 5b	Direct Sow	May 4th	Jul 3rd – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 30th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 24th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jun 19th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jun 9th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 31st – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 22nd – Nov 12th
Zone 9a	Direct Sow	Mar 6th	May 5th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Apr 10th – Dec 9th
Zone 10a	—	Oct 1st	Nov 30th – Feb 28th
Zone 10b	—	Oct 1st	Nov 30th – Feb 28th
Zone 11a	—	Oct 1st	Nov 30th – Feb 28th
Zone 11b	—	Oct 1st	Nov 30th – Feb 28th
Zone 12a	—	Oct 1st	Nov 30th – Feb 28th
Zone 12b	—	Oct 1st	Nov 30th – Feb 28th
Zone 13a	—	Oct 1st	Nov 30th – Feb 28th
Zone 13b	—	Oct 1st	Nov 30th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Taproot
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Boro’s uniform, fine-grained roots give you that velvety fork-tender texture without turning grainy or woody, especially after roasting. Choose it when you want strong, even color and a sweet-earth profile that doesn’t fight creamy cheese or sharp acids—just leans into them.

Best Uses

roast-and-glaze wedges for intensified caramel notes
vacuum-pouch or steam for a jewel-toned, velvety salad base
grate raw for a crisp, color-forward slaw that holds dressing
blend into a silky beet purée for bold, even color

Flavor Profile

earthy-sweet, clean sweetness fine-grained, tender bite velvety, deep-red interior with a smooth texture

Kitchen Pairings

goat cheese walnuts balsamic vinegar lemon juice thyme black pepper

Frequently Asked Questions

How do I prevent and treat downy mildew on Boro (spinach-like greens) in humid weather?

Boro can get downy mildew when leaves stay wet—watch for yellow patches on the upper leaf surface and gray-purple growth underneath. Improve airflow by thinning plants and watering only at the soil line in the morning, then remove the worst affected leaves. If it’s spreading, use an appropriate labeled fungicide for downy mildew on leafy greens and reapply according to the label after rainy/humid spells.

How often should I water Boro during the main growing phase to keep it sweet and non-bitter?

During the peak growth period (roughly weeks 3–6), keep the top 1–2 inches of soil consistently evenly moist, not soggy. Water about 1–2 times per week depending on heat, giving enough to wet that 1–2 inch depth; in hot or windy weather you may need more frequent watering. If the soil dries out between waterings, Boro can turn tougher or more bitter, so check moisture with your finger before watering.

When is Boro ready to harvest—what size and signs should I look for?

Boro is typically ready around 60 days from sowing, when leaves are fully developed and look tender and firm rather than small and sparse. Harvest individual outer leaves as soon as they’re large enough to eat, or do a full cut once the plant has a dense rosette. If leaves begin looking thick or getting tougher, harvest promptly to keep flavor mild.