Organic Bulls Blood Beet - Beta vulgaris
Bulls blood is a beautiful and delicious edible ornamental providing visual and culinary delight! This heirloom beet originated in 1840 and has been recognized for its deep burgundy flesh, stem and leaves, all of which are edible and infamous for. Specially selected, from the French variety Crapaudine, by seedman Kees Sahin in the Netherlands for is characteristic deep dark colored leaves. The young tender leaves offer an incredible juxtaposition in color and flavor to any mesclun salad while the meat of this vegetable enriches dishes with its sweetness in taste and richness in color. When sliced it reveals a cross section of beautiful white zoning rings. This heirloom is known for its 2” – 3” size and 18” height as well as its remarkable diversity in use, taste and texture.
Known to be tolerant of the cold and the heat, this versatile vegetable is commonly found as ornamental around a garden bed and border. Beets are delicious in a wide range of recipes from raw extravagant dishes of shaved beets in salad, raw soup, shakes and juices. The bulls blood can be ideally boiled, pickled, baked, canned or frozen. When pickling, best to use early, when young. In the historical sense, beets are a relatively new vegetable, where no records have been found prior to the 1600’s. At the time what we know as a beet was known as a blood turnip, up till the late 1880’s. In Sweden, red food color may only be produced from this cultivar.
Beets are a great source of vitamin A, thiamine, and vitamin C.
Fresh beet greens can used like a green, lightly cooked and seasoned!
- Biennial: For seed saving
- Sun: Partial-Full
- Direct Sow: 2 weeks before last frost
- Seed Count: 100
- Days to Maturity: 30 days for greens, 55 days for roots
- Plant Size: 8" - 18"
Keep soil evenly moist while seeds are germinating.
Seeds should be directly sown into the soil. They do not want their roots disrupted and want to be able to send them down as soon as they are planted. Thin groups of seedlings to healthiest. Plant in 2-3 week intervals for successive harvesting. Apply mulch at base.
When eating the dark-purplish-red leaves, best when harvested young and tender, approximately 35 days. When harvesting beets waiting until they have reached maturity at 2” – 3”, about 60 days.
Beet root is at its nutritional highest when harvested young.
Over harvesting greens will inhibit root growth.
Beet roots can be canned or frozen for longterm storage.