Mangelwurzel 'Red Mammoth'
mangel
These enormous roots are a real talking point in the veg patch (and social media!), with their bright red-pink colouring...
approx 100 seeds
£3.99
available to order from autumn
1
Delivery options
Plant description
These enormous roots are a real talking point in the veg patch (and social media!), with their bright red-pink colouring and leafy green tops making them look almost like something from a fairy tale – fans of Harry Potter, and the screaming mandrake, take note!
Mangelwurzel ‘Red Mammoth’ is a traditional heritage root vegetable that’s easy to grow and produces impressive, sugarbeet-like roots with a sweeter, less earthy flavour than beetroot. You can roast, mash or pickle the roots, while the abundant leaves provide a useful harvest too. Both the large roots and the abundant leafy tops (which taste similar to chard or spinach) are edible.
Leave them in the ground for an extended harvest, and water regularly during hot, dry spells to help prevent the roots becoming tough and woody. For the most tender results, harvest them while they’re still relatively small.
Mangelwurzel ‘Red Mammoth’ is a traditional heritage root vegetable that’s easy to grow and produces impressive, sugarbeet-like roots with a sweeter, less earthy flavour than beetroot. You can roast, mash or pickle the roots, while the abundant leaves provide a useful harvest too. Both the large roots and the abundant leafy tops (which taste similar to chard or spinach) are edible.
Leave them in the ground for an extended harvest, and water regularly during hot, dry spells to help prevent the roots becoming tough and woody. For the most tender results, harvest them while they’re still relatively small.
Eventual height & spread
Plant features
Position
Full sun
Rate of growth
Fast-growing
Soil
Moderately fertile, moist, well-drained soil
Hardiness
Fully hardy
How to care for Mangelwurzel Red Mammoth:
Plant out module grown plants in April or May, at 30cm (12in) intervals to allow for the growth of the roots. Keep the soil weed-free and water regularly during hot, dry spells to prevent the roots becoming tough and woody.
Harvest from May to November, picking roots while young for the most tender texture or leaving them longer to grow larger. The leaves can also be harvested young and cooked as greens.
Harvest from May to November, picking roots while young for the most tender texture or leaving them longer to grow larger. The leaves can also be harvested young and cooked as greens.
Sowing instructions:
Start seeds in module trays from late February or sow directly outdoors from March to July in a sunny position with deep, fertile, well-drained soil. Sow seeds 3cm (1in) deep in shallow drills, spacing rows 30-40cm (12-16in) apart, and thin seedlings to 20-30cm (8-12in) apart. Germination usually takes 12-24 days. Protect young seedlings from birds.
