Knowing your climate zone will help you decide the best time to sow the vegetables, herbs and flowers you want to grow, and which varieties should perform well in your garden. Growing plants that are suited to your climate zone will usually give you the best results in your garden.
Beetroot is famously loved by Australians, with barely a burger going that doesnt feature the purple-staining veggie. And while silverbeet isnt quite so widely admired, its an essential ingredient in Greek and Middle Eastern cuisine and is highly valued as a versatile leafy green that packs a healthy punch.
Given the popularity of those two closely related veggies, its perhaps surprising that another botanical sibling is often overlooked, particularly as it provides both edible roots and leaves in the same easy-to-grow plant.
Mangel wurzel is an heirloom variety of beet that belongs to the same Beta vulgaris species as beetroot, silverbeet and sugar beet. It has had several names over the years, including mangold, mangold wurzel, manglebeet, yellowbeet, and other variations on the theme.
An abundant grower, it was once known as the scarcity root thanks to its ability to feed people when other veggies were thin on the ground. The same productivity meant it was highly valued as a fodder crop, providing both bulk and high sugar content to keep all kinds of livestock happy through the winter months.
Unfairly, this scarcity label and the association with cattle means that mangel wurzel is often seen as unsophisticated and less valuable than its esteemed relatives. Thats a shame, as when mangel wurzel is grown and harvested with care and then treated sympathetically in the kitchen, its a versatile veggie that deserves a higher profile in supermarkets and restaurants, not to mention home gardens.
Mangold root vegetables were primarily grown for animal fodder during the 18th century. That isn’t to say the people don’t eat them as well. When eaten by people, the leaves are steamed, and the root is mashed like a potato.
The mangelwurzel is a beet (Beta vulgaris) developed in the 18th century as a fodder crop for livestock that, when harvested young, is an excellent source of nutrition for the farmer. The mangelwurzel is closely related to Swiss chard and sugar beets. In the wild, the beet produces edible, chard-like leaves. The root grows in an array of colors including white, pink, red, orange, golden, and purple or black. It is covered in shallow dimples and comes in different shapes ranging from long to ovoid to spherical, as well as others. Both the mangelwurzel leaves and roots are edible. This beet adapts well to cold weather and requires well-composted soil and regular watering. This is a very hardy variety originally prized for its ability to grow in a range of climates and soil conditions. In hard soil, for example, the root will extend horizontally instead of vertically to compensate. In addition, the watery, juicy roots make excellent food for livestock. Some varieties of mangelwurzel are heavy producers, growing up to 9 kilogrmas in weight, and almost a meter long.
The mangelwurzel was grown in England, where the large roots found their way into farm culture because it was difficult to grow corn for livestock. In South Somerset, Norfolk, and Wales, during Punkie Night (celebrated on the last Thursday of October), children carry around lanterns called Punkies which are hollowed out mangelwurzels. The root has also been used for mangold hurling, a sport that dates back to the 11th century, where participants stand inside a wicker basket and hurl the root as far as they can. The root can also be used to brew a potent alcoholic beverage. By the late 1800s in the United States, mangelwurzel was being cultivated on the East Coast. The crop was less sensitive to weather variations, had good tolerance to drought, excellent root preservation qualities, high sugar content, and provided large yields per acre in comparison to other crops. In the cool climate of New England, it was valued as a good alternative to grains.
For a long time, the mangelwurzel’s primary use was as fodder for livestock, mainly cows, pigs, and chickens. Unfortunately this designation led to an increasingly infrequent appearance on the table. As corn subsidies in the US increased, the economic viability of the mangelwurzel as a primary food source declined. As a result, this beet has fallen out of favor as both food and feed. However, the mangelwurzel is an excellent and hardy crop, well suited for human consumption. The roots are tender, juicy, and flavorful when harvested young, which is the ideal harvest time if intended for human consumption. If intended for livestock it is best to let the beet get slightly larger, which increases yield and allows for a juicier crop.
Mangel Wurzel in the Kitchen
Mangel wurzel is a dual-purpose veggie, providing large edible roots and copious amounts of edible green leaves. The greenery can be treated in much the same ways as silverbeet or spinach, making a great side dish when the young leaves are wilted in butter or chopped and added to stir-fries or soups.
The sweet, juicy roots are similar to a whitish-yellow beetroot when harvested young, although their eating quality drops off in older roots as they become progressively woodier with size. Use them raw and grated into salads, or steamed, boiled or baked, where they make a great alternative to potato in all its guises.
Beetroot is perhaps most widely eaten pickled, and the same treatment can be given to mangel wurzel bulbs, which is useful if the roots have grown a little larger and coarser than is ideal. But if pickling isnt your thing, the roots also store well in cool, dark conditions, providing a source of tasty meals for a couple of months or even longer.
And lastly, the roots high sugar content means its a good candidate for turning into a unique wine or beer, either as the main ingredient or as an extra sweetener in your favourite homebrew recipe. The earliest known recipe for ‘Mangel Wurzel Ale’ dates from 1829 and involves peeling, slicing, boiling and mashing the root and combining the resulting liquid with hops and yeast in the usual way.
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FAQ
Can you eat mangold root?
Can humans eat Mangel beets?
Can you eat mangles?
What is the difference between sugar beets and mangels?
Are marigolds safe to eat?
While not all parts are considered safe to eat (avoid eating any green parts unless specifically instructed), these bright yellow-orange flowers truly spruce up any dish with their unmistakable taste and striking beauty. Whether you want to make something delicious or just want some artistic garnish on your plate, marigolds fit the bill perfectly.
How do you eat mangoes?
You can eat mango purée over grilled or sautéed chicken, pork, or fish, toss mango chunks into a fruit salad or a green salad, mix chopped mango with vanilla frozen yogurt, scoop into a ball, top with mango purée, and garnish with mango chunks skewered on toothpicks.
Can you eat marigolds if you miss a display?
Plant them with showier flowers as an accent if you miss the display. Grab a single plant or a pack of 100 seeds, available from Burpee. T. tenuifolia ‘Lemon’ and ‘Tangerine’ Gem are the gold standards for edible marigolds. The petals are flavorful without being bitter, and they have a citrus flavor with a hint of anise.
What do you eat with marigolds?
Marigold Salad Add fresh marigold petals or the whole head to salads for a beautiful presentation. Using marigolds to infuse broth is a wonderful way to elevate any dish. I love how this dish pairs marigold broth with tortellini to create a beautiful dish.