Bull’s Blood Heirloom Beet Seeds

An heirloom variety, originally selected from the wild sea beets Crapaudine, Bull’s Blood Beet is grown as a root vegetable, commonly called a beetroot. A multi-purpose crop, this variety is known and mainly grown for its leafy greens. Bull’s Blood Heirloom Beet can be grown throughout the season, but it is also an excellent choice for sprouts or microgreens. The beautiful deep burgundy leaves are highly ornamental and even more nutritious than the roots. Best eaten small, the pink beetroots are tender and have a deliciously sweet flavor. The leaves are a colorful addition to salad mixes, and the beetroots add a nutritional boost to smoothies and juices. Beetroots are an excellent source of fiber, folate, manganese, potassium, and vitamins A and C. Beet greens are low in calories and have all the benefits of the roots with even more vitamins, minerals, and antioxidants. They are one of the finest sources of the flavonoids B-carotene, lutein, and zeaxanthin; an excellent source of vitamin K; and a rich source of magnesium, copper, calcium, and iron.

An herbaceous biennial, typically grown as an annual, Bull’s Blood Beet is a member of the amaranth (Amaranthaceae) family. Bull’s Blood Heirloom Beet grows quickly, forming a basal rosette. Open pollinated, the plant produces seed that grows true to variety, ideal for seed saving.

Well-adapted to most climates, Bull’s Blood Heirloom Beet grows best in sunny locations with fertile, organically rich, moist, light to sandy, well-draining soil, but it tolerates light shade and salty soils. Succession plantings every 2 to 3 weeks is recommended for continual harvest, in the garden or in containers.

A cool-season, semi-hardy vegetable, one of the first to be planted in the garden, beet seeds can be direct sown into the garden as soon as the soil is workable in early spring, before the last frost date. It needs cold temperatures to germinate and grow and can withstand temperatures in the 28° to 32°F range. It not only tolerates light frost but also becomes even sweeter. Fall crops should be sown from midsummer through early fall, starting about 4 to 6 weeks before the first fall frost.