The Mangel Wurzel is an Heirloom originating from the 1700's. It has very large white-yellow tapered roots and green leaves. The mangel-wurzel belongs to the Beta vulgaris species, along with chard, table beets, and sugar beets.
To eat Mangel Wurzels, prepare them as you would any other beet. The roots, usually red or orange skinned, have a delicious flavour and smooth texture if eaten when young; great in soups, roasted and as a steamed vegetable. The leaves are tender and can be used like spinach; good in stir-fries and also steamed.
It is also known as Fodder Beet, Mangold, Mangel Beet and Field Beet, and is commonly grown as a popular fodder crop for animals. It is usually fed chopped or shredded to cows and sheep, and whole or chopped to pigs and poultry. High in calcium and magnesium, Mangel Wurzels have also traditionally been fed to lactating animals, such as sows with piglets.
Best suited to cooler climates. Roots can grow in excess of 18kg but are more tasty when picked young.
Sow 15mm deep, Spring and Autumn. Full sun, moist well drained soil. Keep well watered. Maturity in approx. 150 days.
20 seeds per packet