Laboo - Iranian Beet

$6.00

50+ seeds per packet. Read about growing Iranian beets here!

When laboo from Iran is growing in the field, one of my favorite parts of showing people the farm is bringing them to witness these basketball-sized beets! Beets are a delicious and important part of Iranian food, and I remember them best as a steamed street food in Tehran; they are peeled and boiled and then pierced onto pikes by street vendors, who douse them in their own juice and chop them up for you when you buy one.

We were wondering if these beets would be different than any old beet you might find in the US, and boy were we surprised to see the sheer SIZE of these babies! I sent some to my grandmother in Southern California last year who cooked them up. She prepared the beet by first washing and peeling it, then putting it on a dish and into the oven at 300 degrees F, cooking it slowly for 3+ hrs. Occasionally she would open the oven to spoon the pooling beet juice back onto the top of the beet.  Then she called me to say that it was delicious and there were no “risheh,” or veins within the meat of the beet that are common in such massive specimens. I was very pleased to hear this! Even though we can’t pop outside in the winter cold to buy a street beet from the local beet man, we can at least connect with this delicious and nutritious food now with our family and friends.

50+ seeds per packet. Read about growing Iranian beets here!

When laboo from Iran is growing in the field, one of my favorite parts of showing people the farm is bringing them to witness these basketball-sized beets! Beets are a delicious and important part of Iranian food, and I remember them best as a steamed street food in Tehran; they are peeled and boiled and then pierced onto pikes by street vendors, who douse them in their own juice and chop them up for you when you buy one.

We were wondering if these beets would be different than any old beet you might find in the US, and boy were we surprised to see the sheer SIZE of these babies! I sent some to my grandmother in Southern California last year who cooked them up. She prepared the beet by first washing and peeling it, then putting it on a dish and into the oven at 300 degrees F, cooking it slowly for 3+ hrs. Occasionally she would open the oven to spoon the pooling beet juice back onto the top of the beet.  Then she called me to say that it was delicious and there were no “risheh,” or veins within the meat of the beet that are common in such massive specimens. I was very pleased to hear this! Even though we can’t pop outside in the winter cold to buy a street beet from the local beet man, we can at least connect with this delicious and nutritious food now with our family and friends.

Grandma's home cooked laboo

Image from tasnimnews.com of laboo as Iranian street food.

Growing and Seed Harvesting Instructions

Beets are relatively easy to grow! A lot of the seeds are actually seed clusters, which will produce 2-5 seedlings. No matter! If there are too many growing in one clump, you can thin them later down the line. Direct sow them (sprinkle them directly onto the soil where you intend to grow them) and water them a bit every day to keep the soil moist until they germinate. They will grow beautiful edible leaves, and after 4-5 weeks you’ll see the beet start to size up right under the soil surface.

In mild-wintered climates, I would highly recommend planting this crop in the fall to overwinter. Check out this table to determine when you should sow your seeds depending on your USDA zone. Beets are great winter food! Make soupe laboo or roasted beets with them for Shabe Yalda, the Winter Solstice when we eat red foods.