Petite® Bull's Blood
Estimated Inventory, 4 oz : 0
This item was last sold on : 10/01/23
Grower
Petite® Bull's Blood greens are small in size, averaging 7-10 centimeters in length, and are ovate in shape with the non-stem end tapering to a point. The leaves are dark red to maroon and are smooth with slightly ruffled edges and a prominent central vein that branches out into smaller veins across the surface. The leaves are connected to a slender maroon or fuschia stem that is flexible and thin. Petite® Bull's Blood greens are crisp and tender with a sweet, earthy, nutty, and beet-like flavor similar to spinach.
Petite® Bull's Blood greens are available year-round.
Petite® Bull's Blood greens are an early harvest of the mature, earthy herb and are a part of a trademarked line of specialty greens grown by Fresh Origins Farm in San Diego, California. Petite® Bull's Blood greens are ready for harvest approximately 4-6 weeks after sowing and are a rare heirloom variety that is used by chefs as an accent for dishes to add deep maroon hues and sweet, nutty flavors.
Petite® Bull's Blood greens contain vitamins A, B, C, E, and K, zinc, iron, calcium, magnesium, potassium, and antioxidants.
Petite® Bull's Blood greens are best suited for raw applications as their delicate nature cannot withstand high heat applications. They are most commonly used as a garnish to accent flavors and add visual appeal to main meat courses, salads, soups, mixed vegetable dishes, placed in sandwiches, or even served alongside seafood such as fish and shrimp. Petite® Bull's Blood greens pair well with eggs, prosciutto, smoked fish, garlic, chives, onions, shallots, honey, cheese, quinoa, squash, pistachio oil, and vinegar. They will keep 7-10 days when stored unwashed, in a sealed container, and in the refrigerator.
The bull's blood beet cultivar was created using what is considered to be the oldest beet still in existence, the Crapaudine, which is a French heirloom variety. Believed to have been developed in the 1840s, bull’s blood has been listed in British seed catalogs since the pre-1900's Victorian era. The plants were originally developed for their foliage, and it was then discovered that the roots could be used as a secondary crop. With the introduction of Petite® Bull's Blood in modern times, the young greens are increasing in popularity as they can provide a tender texture, deep color, and robust flavor to a variety of culinary dishes.
Bull's blood beets were developed in the 1840s by Kees Sahin in the Netherlands and were widely spread across the world as a rare heirloom variety. Petite® Bull’s Blood was then created by Fresh Origins Farm in San Diego, California in the 1990s-2000s as a part of the growing microgreen and Petite® Green movement. Today Petite® Bull’s Blood can be found through select partners of Fresh Origins, such as Specialty Produce, and are available across the United States.
Recipes that include Petite® Bull's Blood. One
is easiest, three is harder.
Podcast
| Fresh Origins | Homepage |
Description/Taste
Petite® Bull's Blood greens are small in size, averaging 7-10 centimeters in length, and are ovate in shape with the non-stem end tapering to a point. The leaves are dark red to maroon and are smooth with slightly ruffled edges and a prominent central vein that branches out into smaller veins across the surface. The leaves are connected to a slender maroon or fuschia stem that is flexible and thin. Petite® Bull's Blood greens are crisp and tender with a sweet, earthy, nutty, and beet-like flavor similar to spinach.
Seasons/Availability
Petite® Bull's Blood greens are available year-round.
Current Facts
Petite® Bull's Blood greens are an early harvest of the mature, earthy herb and are a part of a trademarked line of specialty greens grown by Fresh Origins Farm in San Diego, California. Petite® Bull's Blood greens are ready for harvest approximately 4-6 weeks after sowing and are a rare heirloom variety that is used by chefs as an accent for dishes to add deep maroon hues and sweet, nutty flavors.
Nutritional Value
Petite® Bull's Blood greens contain vitamins A, B, C, E, and K, zinc, iron, calcium, magnesium, potassium, and antioxidants.
Applications
Petite® Bull's Blood greens are best suited for raw applications as their delicate nature cannot withstand high heat applications. They are most commonly used as a garnish to accent flavors and add visual appeal to main meat courses, salads, soups, mixed vegetable dishes, placed in sandwiches, or even served alongside seafood such as fish and shrimp. Petite® Bull's Blood greens pair well with eggs, prosciutto, smoked fish, garlic, chives, onions, shallots, honey, cheese, quinoa, squash, pistachio oil, and vinegar. They will keep 7-10 days when stored unwashed, in a sealed container, and in the refrigerator.
Ethnic/Cultural Info
The bull's blood beet cultivar was created using what is considered to be the oldest beet still in existence, the Crapaudine, which is a French heirloom variety. Believed to have been developed in the 1840s, bull’s blood has been listed in British seed catalogs since the pre-1900's Victorian era. The plants were originally developed for their foliage, and it was then discovered that the roots could be used as a secondary crop. With the introduction of Petite® Bull's Blood in modern times, the young greens are increasing in popularity as they can provide a tender texture, deep color, and robust flavor to a variety of culinary dishes.
Geography/History
Bull's blood beets were developed in the 1840s by Kees Sahin in the Netherlands and were widely spread across the world as a rare heirloom variety. Petite® Bull’s Blood was then created by Fresh Origins Farm in San Diego, California in the 1990s-2000s as a part of the growing microgreen and Petite® Green movement. Today Petite® Bull’s Blood can be found through select partners of Fresh Origins, such as Specialty Produce, and are available across the United States.
Learn More...
Recipe Ideas
Recipes that include Petite® Bull's Blood. One
is easiest, three is harder.| Naturally Ella |
|
Roasted Beets and Burrata with Micro Greens |
Podcast
