Beet – Bull’s Blood

Description

250 Seeds per pack

Bull’s Blood

Days to Maturity: 35 days for young leaves, 60 days for root.

Sun Requirements: Full sun

Botanical Name: (Beta vulgaris)

First introduced in 1840, Bull’s Blood is a French heirloom descended from the ancient Crapaudine beet and refined by Dutch seed breeder Kees Sahin. This striking variety is known for its deep reddish-purple foliage, which intensifies in cooler weather and adds an ornamental flair to the garden. Plants grow to about 16″ tall and thrive in cooler regions, making it well suited to early or late season plantings. However, in very hot weather, the roots can become tough and lose their sweetness.

The young leaves are tender and flavorful, with a mildly earthy, subtly nutty edge—ideal for fresh salads, garnish, or adding vibrant color to cooked dishes. Roots mature to about 2–3″ across, often developing a slightly flattened shape. Inside, the flesh is juicy and sweet, with striking pink and red concentric ring

Both beautiful and delicious, Bull’s Blood shines in the kitchen. Leaves can be enjoyed raw or lightly wilted, while roots are excellent roasted, boiled, pickled, or thinly shaved raw for slaws. This dual-purpose beet is also nutrient-rich, offering potassium, magnesium, fiber, phosphorus, iron, beta-carotene, folic acid, and vitamins A, B, and C. The roots are especially rich in B-complex vitamins, potassium, magnesium, iron, and manganese, making it a healthy addition to the table.

Reliable in the garden, this variety shows some natural resistance to Cercospora leaf spot and Downy Mildew. Whether you’re after ornamental foliage, flavorful roots, or both, Bull’s Blood remains a standout heirloom worth growing.

Planting Instructions for Bull’s Blood Beet Seeds

When to Plant:
Sow Bull’s Blood beet seeds outdoors in early spring, about 3 weeks before your last expected frost date, as soon as the soil can be worked. For a fall crop, plant seeds 10 to 12 weeks before your first fall frost. In regions with mild winters, Bull’s Blood beets can also be grown during the cool season. Continue planting in succession every 1–2 weeks until late spring and again starting in late summer to extend your harvest.

Where to Plant:
Bull’s Blood beets prefer full sun and loose, well-drained soil with a pH between 6.0 and 7.0. Avoid planting in heavy clay soil unless amended with compost or other organic matter. Raised beds and deep containers (at least 12″) are excellent options for improved drainage and root development. Choose a location that gets at least 6 hours of sunlight daily.

How to Sow Seeds:
Soak Bull’s Blood beet seeds in room-temperature water for 1 to 12 hours before planting to speed germination. Sow seeds ½ inch deep and 1–2 inches apart in rows spaced 12 to 18 inches apart. Each seed is actually a cluster and may sprout multiple seedlings. Once seedlings are 3–4 inches tall, thin them to 2–4 inches apart. Thinned greens are edible and nutritious.

Growing:
Keep soil consistently moist during germination, which usually takes 7 to 20 days. Water daily or as needed to maintain surface moisture. Once plants are established, provide about 1 inch of water per week. Mulch with straw or shredded leaves to retain moisture and protect the beet shoulders from sun exposure. Hill compost around young seedlings to support growth and provide steady nutrition.

Care Tips:
Weed regularly, especially while plants are young. Avoid disturbing the roots when weeding or thinning. Bull’s Blood beets benefit from low-nitrogen, phosphorus-rich fertilizers. Apply compost or a balanced organic fertilizer (such as 5-10-10) at planting and again after 4 weeks. Use floating row covers to protect young plants from pests like flea beetles and leaf miners. Rotate crops annually to prevent disease buildup in soil.

Harvesting:
Bull’s Blood beet greens can be harvested as needed once they are 4 to 6 inches tall—take no more than 1 or 2 leaves per plant to avoid slowing root growth. Bull’s Blood beets are ready for harvest about 50 to 70 days after planting, when the roots reach 1–3 inches in diameter. Water the soil the night before, then gently lift roots using a trowel or by hand. Trim off greens, leaving about 1 inch of stem attached to reduce bleeding.

Storage:
Brush off excess dirt—don’t wash until ready to use. For short-term storage, store Bull’s Blood beet roots in a perforated plastic bag in the refrigerator for up to 2 weeks. For long-term storage, place unwashed roots in a container with moist sand in a cool, dark location.

Seed Saving:
Bull’s Blood beets don’t produce seed until their second year of growth. To save seed, you’ll need to keep healthy, mature roots from your harvest and store them over winter in a cool, humid place. In early spring, replant those roots in the garden, spacing them well apart. They will grow flower stalks and produce seeds by midsummer. Bull’s Blood beets cross easily with Swiss chard, so isolate flowering plants by at least 1–3 miles for pure seed.

Once the seeds are dry, store them in an airtight container in a cool, dry place—ideally kept around 59°F (15°C) with relative humidity levels between 40% and 60%. Avoid locations where temperatures rise above 68°F (20°C) or drop below 33°F (1°C). Properly stored, Bull’s Blood beet seeds can remain viable for 2 to 5 years. We also offer Seed Saving Envelopes to help keep your harvested seeds neat and organized.

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