Latin name: Beta vulgaris
🌱 Days to Sprout: 5-10
✂️ Thin to: 1 plant per yCube
🍅 Days to Maturity: 35
💡 Light Zone: Moderate
📏 Plant Size: 1 ft
💚 Care Level: Beginner
In 1840, people in the Netherlands became the first to breed Bull's Blood Beets. The plant comes from the oldest known beet variety in existence, the French heirloom Crapaudine.
Rich in Vitamin K, copper, manganese, iron, and calcium, these superfood beet greens have a rich, earthy-sweet flavor that becomes more pronounced when cooked.
Add raw young beet greens to salads for extra texture and flavor complexity, or try the leaves cooked similarly to Swiss Chard. Enjoy the beetroot raw or cooked as a topping, or in any dish that calls for beets!
Care & Harvest
🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Leave 1/3 of the plant if you want it to keep growing. For a one-time harvest of the whole plant, cut all leaves along with the small beetroot.
Harvest to Plate Recipe
Beet Greens with Beans and Brocoli
Photo / Recipe Source: Yourganic Farm
- 2 strips bacon
- 1 onion, minced
- 1 clove garlic
- 1/2 to 1 tsp. red pepper flakes
- 2 sprigs Oregano
- 3 Tbsp. vinegar
- 1 Tbsp. honey or sugar
salt to taste
- 4 Cups Bull’s Blood Beet Greens
- 1 cup or more of any beans, cooked
- Cut beet greens into strips. Heat a large skillet.
- Cut bacon into small pieces and cook until crisp. Take bacon out of pan and reserve.
- Add onion to skillet and cook over low heat, stirring, until nicely browned. Press or mince garlic and stir into onions. Add spices, vinegar and honey and bring to a boil.
- Add beet greens, cover, and cook until done to your taste.
- Stir in beans and bacon bits and heat through. Taste and add salt or pepper if needed.
Our Plant Health & Nutrition Team thoroughly tests each variety we offer to bring you the most flavorful and high-quality plants. We regularly rotate our plant portfolio, so please note, availability varies.