Bull's Blood Beet Seeds | Beta vulgaris | Deep Burgundy Heirloom | Microgreens & Roots | Organic | 58 Days

Bull’s Blood Beet Seeds – Beta vulgaris | Deep Burgundy Heirloom | Organically Grown

Bull’s Blood (Beta vulgaris) is one of the most visually dramatic and culinarily versatile heirloom beets available — prized equally for its extraordinary deep burgundy-red foliage and its tender, candy-striped roots. Whether harvested at 35 days as microgreens and baby leaf or grown to full maturity at 58 days for roots, Bull’s Blood delivers striking color, earthy-sweet flavor, and exceptional nutrition at every stage. Foliage color deepens and intensifies as the plant matures, remaining vivid even under low-light conditions. Roots reveal beautiful candy-striped red-and-white zoning when sliced. Organically grown; untreated heirloom seed.

Variety Details

• Botanical Name: Beta vulgaris ‘Bull’s Blood’
• Type: Heirloom beet — organically grown, untreated seed
• Foliage: Deep burgundy-red; darkens as plant matures; holds color in low light
• Roots: Candy-striped red-and-white zoning when sliced; sweet, earthy flavor
• Microgreens / baby leaf: 35 days
• Full root maturity: 58 days
• Cold tolerance: Hardy to 25°F — a cool-season performer
• Approx. seed counts: ~1,250/oz • ~5,000/4 oz • ~20,000/lb

Garden Uses

• Microgreens: Sow densely in trays and harvest at 10–14 days for vibrant burgundy shoots packed with nutrients
• Baby leaf salad: Harvest at 35 days for tender, colorful leaves that add deep red drama to any salad mix
• Full roots: Grow to 58 days and harvest roots at 1–3 inches in diameter for best tenderness and flavor
• Ornamental: The intense burgundy foliage is striking in borders, containers, and edible landscape plantings
• Cut-and-come-again greens: Harvest up to one-third of the tops at a time without damaging the root — tops re-grow continuously

Culinary Uses

• Raw in salads — deep burgundy leaves add dramatic color contrast
• Roasted, steamed, or boiled roots — earthy-sweet with candy-striped presentation when sliced
• Pickled whole baby beets or sliced roots in vinegar brine
• Beet juice and smoothies — rich in antioxidants and natural pigments
• Soups — classic borscht and Caribbean-style beet stews
• Beet tops sautéed with garlic as a wilted green side dish
• Pairs beautifully with carrots, onions, and leafy greens

Planting Guide

• Sowing: Sow seeds 1 inch deep and 1 inch apart in rows in full sun, in well-draining soil. Firm soil over seeds and water well. Beet seeds are corky clusters — each “seed” may produce multiple seedlings.
• Germination: 5–15 days.
• Thinning: Thin seedlings to 3 inches apart once established. Transplant thinnings carefully to a second row for a continuous crop.
• Season: Cool-season crop. Plant in early spring or late summer/fall. Tolerates frost down to 25°F; flavor often sweetens after light frost.
• Companion planting: Grows well alongside bush beans, onions, and cabbage. Avoid planting near pole beans.

Harvest Tips

• Roots: Harvest when 1–3 inches in diameter. Twist off the tops 1 inch above the crown — do not cut — to prevent the root from “bleeding” during cooking.
• Tops: Harvest reddish-purple tops throughout the season. Remove no more than one-third of the leaves at a time to keep the root developing.
• Storage: Roots store well in a cool, humid place or refrigerator for several weeks.