Beetroot Bull’s Blood

'Bull's Blood' is a Dutch variety grown primarily for its attractive, tasty foliage. The crimson-red leaves reach 45 cm in height. They bring fabulous contrast to the vegetable garden and to baby leaf salads. Whilst the leaves have a rather powerful flavour, the roots are milder than other beetroot varieties. 'Bull's Blood' is very hardy and heat resistant. Sow from April to May and harvest 3 to 4 months later.

Beets are biennial vegetables. During the first year, nutrients are stored in the root. During the second year, the plant draws from its food reserve to produce flowers and seeds. The edible root is harvested in the first year; if you want to grow your own seeds, you will have to wait until the following year and set aside a few plants for this purpose. Beets come in a variety of shapes and colours. They can be red, white, yellow, orange or pink, spherical, elongated, oval etc. The carbohydrate content often differs from one variety to the next.

Beets fall into three main categories, namely:

- Common or red beetroots, the type usually found in vegetable gardens

-  Sugar beets, grown on a larger scale for the sugar industry

- "Mangel-wurzel" beets or Fodder beets, generally grown for livestock

Although they are famous for their high carb content, beets are packed with essential vitamins and minerals including potassium. The leaves, with their pretty dark red veining, can be eaten like spinach or baby greens. Make sure to pick them whilst they are still young and tender.

Storage: pick the beets carefully then leave them to dry for a whole day outdoors, preferably in the shade. If you wish to keep them over winter, store in a cool, dark place (a cellar is perfect). Burying the beets under a layer of dry sand will help preserve their flavour and texture.

Good to know: Beets do best in full sun, in loose, fertile soil. Mulching will help keep the soil moist whilst limiting weed growth