Description

The Crimson Treasure, Deep Burgundy Beauty and the Beet of Dramatic Elegance

Bull’s Blood is the beet that looks like it was stolen from a painter’s palette and planted straight into the soil. Its leaves unfurl in shades so deep they read as near-black in certain light. They are burgundy layered over crimson, with veins like bright red ink. In a bed of greens, it’s a shock of drama. In a border, it’s ornamental enough to pass for a flower. And then, beneath that velvet canopy, it quietly swells a root the colour of old wine: sweet, earthy, and tender when harvested.

This variety is for gardeners who want beauty that feeds them back. Bull’s Blood doesn’t just decorate the garden. It also stocks the kitchen with young leaves for salads, mature greens for sautéing, and deep crimson roots for roasting, pickling, and winter bowls. It’s elegance that you can eat.

A whisper of history

Beets trace their roots to the Mediterranean, where early forms were valued first as leafy greens. Over centuries of European cultivation, gardeners selected for sweeter, fuller roots and richer colour.

Bull’s Blood emerged from 19th-century European selection as a dual-purpose beet. It was prized for its extraordinary foliage colour and its sweet, dark red roots. This heirloom bridges ornamental beauty and serious kitchen value.

What You’ll Grow

• Plant type: Cool-season annual beet (grown for greens and roots)
• Growth habit: Vigorous, leafy rosette
• Plant height: typically 30–45 cm (12–18 in)
• Spread: typically 30–45 cm (12–18 in)
• Leaves: deep burgundy/crimson so dark they can appear nearly black; vivid red veins
• Roots: deep crimson, round to slightly flattened; best harvested young for tenderness
• Flavour: mild, earthy-sweet; greens are tender and slightly mineral, like chard/spinach

Days to maturity: typically 50–70 days (greens earlier; roots vary by harvest size).

Growing Instructions

Beets are a cool-season crop that rewards steady moisture and early thinning. Bull’s Blood is especially satisfying because you can harvest at multiple stages.

When to Plant

• Direct sow 2–3 weeks before the last spring frost for an early harvest
• Sow again in mid-summer for a fall crop
• Ideal germination soil temperature: 10–21°C (50–70°F)

Sowing (Important Note: Beet “Seeds” Are Clusters)

Beet seeds are actually seed clusters, so that each one can sprout 2–4 seedlings.

• Plant 1–1.5 cm (1/2 in) deep
• Space seed clusters 2.5–5 cm (1–2 in) apart
• Rows: 30–45 cm (12–18 in) apart (or plant in blocks)
• Germination: typically 7–14 days

Thinning (Non-Negotiable for Good Roots)

• Thin when seedlings have true leaves
• Final spacing for roots: 10–15 cm (4–6 in) apart
• Use thinnings as baby salad greens

Sun + Site

• Full sun is ideal (6–8+ hours)
• Tolerates light shade (roots may size more slowly)

Soil

• Loose, stone-free soil helps roots form smoothly
• Aim for pH 6.0–7.0
• Work in compost before planting
• Avoid excessive nitrogen (big leaves, smaller roots)

Watering

• Provide 2.5–5 cm (1–2 in) of water per week
• Keep moisture consistent for the sweetest, most tender roots
• Mulch to conserve moisture and reduce weeds

Feeding

• Compost at planting is usually enough
• If needed, a light balanced feed is fine
• Avoid heavy nitrogen

Common Issues

• Forked/rough roots: compacted or rocky soil
• Tough roots: inconsistent watering or harvesting too late
• Leaf miners: remove affected leaves; row cover early can help

Harvesting (Greens + Roots)

Greens

• Begin harvesting baby leaves once plants are established
• For ongoing harvest, pick outer leaves and leave the center to regrow
• Young leaves are tender for salads; mature leaves are best cooked

Roots

• Harvest at 5–7.5 cm (2–3 in) for peak tenderness and sweetness
• Larger roots are still usable but can become tougher/earthier
• Water the bed if the soil is dry, then pull gently

Preserving + Storage

Greens

• Use fresh for the best colour and tenderness
• Store unwashed leaves in the fridge and use within a few days
• Blanch and freeze cooked greens if desired

Roots

• Short-term: store in the fridge
• Longer storage: keep roots cool and humid (root cellar conditions)
• Pickling is a perfect match for Bull’s Blood’s deep colour

Culinary Notes: Dramatic Colour, Real Kitchen Value

• Salads: baby leaves add burgundy drama to mixed greens
• Sautéed greens: cook like chard/spinach with garlic and olive oil
• Roasted beets: bring out sweetness; deep colour intensifies
• Pickled beets: tangy, jewel-toned pantry staple
• Beet hummus: vivid colour + earthy sweetness
• Soups: borscht-style bowls glow with crimson depth
• Goat cheese pairing: roasted beets + goat cheese + herbs is classic elegance

Canadian Climate Notes

Bull’s Blood is well-suited to Canadian gardens because it prefers cool weather.

• Sow early for spring harvest; sow again mid-summer for fall
• In hot spells, keep watering consistently to prevent tough roots
• Mulch helps moderate soil temperature

Growing zones: 2–11 (annual; cool-season crop).

Nutrition Notes

Both beet roots and greens are nutrient-dense.

• Roots provide folate, manganese, potassium, fibre, and natural pigments (betalains)
• Greens are especially rich in vitamins and minerals

Seed Saving (Your Only Guide)

Beets are biennial: they produce roots the first year, then flower and set seed the second year.

How to Save Seed

1. In the fall, select the best plants (deep colour, vigorous growth, good roots)
2. Overwinter roots (in-ground where winters are mild, or lifted and stored cool and humid)
3. Replant in spring; plants will bolt and send up tall flower stalks
4. Let seed clusters mature and dry on the plant
5. Harvest when brown and dry; finish drying indoors if needed
6. Store seed cool, dark, and dry

Isolation & Cross-Pollination

• Beets cross with other beets and Swiss chard
• For pure seed, isolate by distance (as practical) or only let one variety flower

Seed viability: typically 3–4 years

Bull’s Blood is the rare vegetable that feels like theatre and nourishment at once: dark leaves like velvet, roots like wine, and a garden that looks more intentional the moment it’s planted.