Bull’s Blood



5-10 days



35 days



4-5 weeks

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Care & Harvest

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.


🥬 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. Don’t cut more than 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.

Quick Facts

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 bee root raw or cooked as a topping, or in any dish that calls for beets!

Harvest to Plate Recipe

How To Cook Bull’s Blood


  • 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, cook, covered, until cooked to your taste. Stir in beans and bacon bits and heat through. Taste and add salt or pepper if needed.

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