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Bulls Blood Beet Seeds

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Bulls Blood Beet (30 days to leaf.  65 days to beet.)

Bulls Blood is an heirloom beet from 1840 primarily grown for its tender, sweet, deep red-burgundy foliage, but the beets are tasty when harvested at the 2 to 3-inch size.

Bulls Blood glossy magenta leaves can reach 16 inches high, but we pick them earlier for an excellent spinach substitute.  No oxalic acid taste at all.  Bulls Blood is the beet for "beet greens".

Bulls Blood is often grown as an ornamental, and its dark leaves contrast nicely with other plantings especially silver or yellow.  We eat the smaller leaves in fresh salads and share the larger leaves with the chickens/rabbits! 

Do not let people tell you this is not an edible beet!  Bulls blood makes nice pickling beet when picked early/small. We cut them up in small bits, add sweet onion, apple cider vinegar, a touch of honey and some water. Pop the whole mix in the fridge and add to salads or eat alone as a tangy treat!  I'm guilty of eating them all before the salad is ready!  My red fingers are the give away!

Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region . OR,

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


1/2" 40-60 55-65 5-7 4" 3" 45 lb. Full

Planting Tips For Beet Seeds:

Beet seeds can be planted in early spring or midsummer.  Soak seeds overnight in damp towel before planting for excellent germination.  Plant beet seeds 1” apart and thin weakest seedlings to desired spacing.  Keep soil evenly moist to prevent beet roots from getting woody.  For longer harvest, stagger beet plantings every 2-3 weeks.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


  Revitalized "Caprese" Salad

Note: not all beets are good when eaten raw.  For this recipe, I recommend the Touchstone Golden Beet and the Crosby Egyptian Beet.


  • 1 lb. golden beet-thinly sliced
  • 1 lb. red beet-thinly sliced
  • 3-4 tbsp fresh mint – chiffonade
  • 1/4 cup olive oil
  • salt and pepper to taste
  • feta cheese (optional)


Toss the beets and mint in olive oil until coated. Add salt and pepper to taste.  Add crumbled feta if desired and serve room temperature or refrigerated.

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