The mangelwurzel, a root vegetable often overlooked and typically cultivated for animal fodder, is set to take center stage at this year’s Chelsea Flower Show, scheduled from May 19 to 23. This peculiar vegetable, which some might associate with witchcraft due to its unusual appearance, has recently captured the interest of younger gardeners through social media platforms.
This year, the Great Pavilion will feature a display that traditionally showcases uniform vegetables, such as perfectly round tomatoes and impeccably straight carrots. However, Kate Cotterill and Lucy Hutchings from She Grows Veg intend to present unique heritage vegetable varieties, steering away from conventional aesthetics.
As founders of a seed company focused on engaging a younger audience in gardening, Cotterill and Hutchings have nurtured a striking red variety of mangelwurzel that has gained significant popularity on Instagram, with many users amazed by its size and vivid hue.
According to Cotterill, the mangelwurzel has become the top-selling seed on their website. She remarked, “When vegetables exhibit distinctive characteristics, they tend to generate excitement among growers. Many have been cultivating the same varieties year after year, so the novelty is refreshing.” She noted that gardening enthusiasts with allotments often compete to grow unique vegetables, and the bizarre appearance of the mangelwurzel, reminiscent of a mandrake from Harry Potter, has led many to enter them in vegetable competitions with notable success.
The vegetable’s popularity is reflected in its social media presence, with one particular video of the mangelwurzel on the She Grows Veg Instagram account garnering 2.8 million views and 58,000 likes. Cotterill commented on the online enthusiasm, stating, “The mangelwurzel has motivated many people to explore a different, tasty, and highly productive variety that is accessible to all.” This vegetable, a hybrid of sugar beet and beetroot, is praised for its ease of cultivation and versatility in cooking, being delightful when mashed, roasted, or pickled, with a flavor profile that is sweeter and less earthy than beetroot. Its leaves are also edible and it can be used to produce an excellent wine.
Historically known as fodder beet, the mangelwurzel has been utilized as livestock feed for centuries. Once considered a peasant’s crop, it was typically consumed only during times of vegetable scarcity. Its eerie appearance also led to its use in Halloween decorations before pumpkins gained popularity.
In addition to the mangelwurzel, Cotterill and Hutchings will showcase a variety of colorful vegetables at their stand, including black tomatoes, carrots, and chilies—this year’s top sellers. Other unique offerings will include pink chicory, purple cauliflower, and various colored radishes. Cotterill noted that the demand for black vegetables has surged, highlighting that their deep coloration comes from anthocyanins, the same compounds found in superfoods like blueberries. These antioxidants not only enhance health benefits but also contribute to a rich, earthy flavor. Among the innovative varieties will be a “delicately sweet” black cherry tomato and a chili pepper named Machu Picchu, known for its “dark and smoky” flavor.
Returning to the Great Pavilion after a 15-year absence is the wisteria, a climbing plant with stunning purple flowers. The charity Plant Heritage will feature six nurseries, including the Brantwood Trust, which will present its national collection of wisteria. Head gardener Simone Daye explained the challenges of showcasing wisteria due to its unpredictable blooming patterns, which can vary by up to three weeks depending on seasonal changes. Daye expressed cautious optimism about their wisteria’s success at the show, as they have been carefully nurturing the plants in pots and adjusting their environment daily to optimize blooming conditions.
In preparation for a delicious dish involving mangelwurzel, one can slice 600g of the vegetable thinly, crush a clove of garlic, and grate 100g of mature Cheddar cheese. After preheating the oven to 190°C (or 170°C for fan ovens), heat cream and milk with the garlic, nutmeg, salt, and pepper until just below boiling. Layer the sliced mangelwurzel in a baking dish, pour the cream mixture over it, and top with cheese. Bake for 40 to 45 minutes until the dish is bubbling and golden brown.
