Vegetable
Bull's Blood
A tier
Bull's Blood is grown as much for blood-dark leaves as for its deep red roots—ornamental-edible beds and baby-leaf salads made the name famous. Roots are smaller and more elongated than Detroit globes when harvested for dual use; flavour is intensely pigmented and earthy. Micro and baby greens deliver colour without waiting for full roots. Sauté young leaves like chard; roast small roots for concentrated sweetness. The variety is a favourite in edible landscaping because foliage stays dramatic through the season. Do not expect giant canning beets from leaf-focused plantings.
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Characteristics
Preparations
Traits
History
Dark-leaved beet selections appeared in European ornamental and kitchen gardens.
Bull's Blood entered American seed trade as a dual-purpose leaf and root beet.
Baby-leaf salad mixes elevated Bull's Blood foliage in commercial greens.
Chefs used Bull's Blood microgreens for plate colour and mild beet perfume.