• Beet, Bull’s Blood - microgreens seeds for growing
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Beet, Bull’s Blood - microgreens seeds

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26,00 zł
26,00 zł
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    The most dramatic microgreen you'll ever grow — crimson stems, bold beet flavour, and a tray that looks like edible art.

    Rewarding medium-difficulty grow; soil preferred for best root anchorage and vivid colour development
    Ready to harvest in 14–18 days; worth every extra day for the visual payoff
    Rich in betalain antioxidants, dietary nitrates, and vitamins A, C, and K — supports heart health and circulation
    Earthy-sweet beet flavour with a juicy crisp stem — spectacular on goat cheese salads, grain bowls, and beetroot risotto
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    Beet, Bull’s Blood - microgreens seeds for growing

    Details

    The most dramatic microgreen you'll ever grow — crimson stems, bold beet flavour, and a tray that looks like edible art.

    Rewarding medium-difficulty grow; soil preferred for best root anchorage and vivid colour development
    Ready to harvest in 14–18 days; worth every extra day for the visual payoff
    Rich in betalain antioxidants, dietary nitrates, and vitamins A, C, and K — supports heart health and circulation
    Earthy-sweet beet flavour with a juicy crisp stem — spectacular on goat cheese salads, grain bowls, and beetroot risotto
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Beet 'Bull's Blood' microgreens
    Botanical Name Beta vulgaris convar. conditiva
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Deep crimson-red stems; leaves range from bright green to deep burgundy depending on light exposure and maturity
    Flavor & Texture Earthy-sweet, robust beet flavour with a hint of spinach-like earthiness; juicy, crisp stems
    Seed Count per 10g ~620–650 seeds (approx. 62–65 seeds per gram)

    Cultivation Data

    Health & Nutrition

    ABOUT

    Bull's Blood is the microgreen that stops people mid-bite — deep crimson stems rising to leaves that shift from vivid green to dark burgundy depending on light and maturity, all carrying that unmistakable earthy-sweet beet flavour with a satisfying juicy crunch. Originally cultivated in the mid-19th century for its strikingly coloured leaves, this variety was among the very first microgreens ever grown for professional chefs, and it still commands attention on the plate today. Scatter a handful over creamy burrata, tuck it into a grain bowl with roasted root vegetables, or lay it across a savoury tart — the colour contrast alone elevates every dish. If you want a tray that delivers both beauty and bold flavour, this is the one to sow next.

    GROWING INSTRUCTIONS
    1 Pre-soak your seeds for 6–8 hours in room-temperature water — you'll notice them plumping up slightly as they absorb moisture. Drain and rinse well before sowing. Note that each corky seed cluster can produce more than one seedling, so don't be alarmed when you see multiple shoots emerging from a single point.
    2 Fill your tray with 3–4 cm of good-quality potting compost or coco, levelled and lightly firmed. Moisten the surface evenly with a fine mist of pH 6.0–6.2 water before sowing — the medium should feel like a wrung-out sponge, not soggy.
    3 Scatter your soaked seeds evenly across the tray at approximately 28–30 g per 1020 tray (25×50 cm), aiming for a single layer with seeds just touching. Press them gently but firmly into the surface with a flat board — good soil contact is the single biggest factor in even germination with beets.
    4 Cover the tray with another tray (or a blackout dome) and stack a gentle weight on top. Keep in darkness for 4–6 days at 18–22 °C. Check daily for moisture — bottom-water if the medium feels dry. By day 3 or 4 you'll start to see the first pale pink shoots pushing upward: that's your sign things are going well.
    5 Once shoots are 2–3 cm tall and pressing against the cover, move the tray into bright indirect light or under a grow light. The magic moment happens over the next 24–48 hours as those pale etiolated stems flush deep red in response to light — it's genuinely one of the most satisfying things to watch in the growing room.
    6 Water from below once or twice daily, adding just enough water to the reservoir tray so it is absorbed within 30 minutes. Keep temperatures slightly cooler (16–18 °C) after the blackout phase — this intensifies the crimson colour. Maintain good airflow to prevent the seed hulls from encouraging mould; if hulls cling to the leaves, a fine mist of cool water and a gentle shake can help dislodge them.
    7 Harvest at 14–18 days when cotyledons are fully open and vibrant, or wait for the first true leaves to emerge (around day 16–18) for a slightly more robust beet flavour. Cut just above the soil line with sharp scissors, harvest dry, and refrigerate immediately between dry paper towel — they keep beautifully for 5–7 days.

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