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Mangelwurzel ‘Ursus Poly’

Roots & Tubers

Mangelwurzel ‘Ursus Poly’

Beta vulgaris

A giant old fodder beet bred for dependable bulk: part Victorian curiosity, part serious food-security crop.

Root cropHuge rootsResilient crop
Awaiting restock

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

This plant is currently awaiting restock.
LifecycleBiennial (grown as an annual root crop)
PositionFull sun
SoilDeep, stone-free, fertile soil gives the roots room to swell. Incorporate organic matter but avoid very fresh manure immediately before sowing.
Garden sizeLarge plants reaching 60–90 cm tall, with substantial roots developing below ground
ContainerBest grown in open ground; very large, deep containers (minimum 40–50 cm depth) required if grown in pots
Historic erasVictorian

Why it belongs in a forgotten garden

Mangelwurzel ‘Ursus Poly’ — the story

Why grow it?

A giant root crop with a wonderfully Victorian name and a history tied to both human food and livestock fodder. “Ursus Poly” is grown as much for the spectacle of the root as for the story behind it.

History & context

A product of agricultural improvement and necessity, Mangelwurzel rose to prominence in the 18th and 19th centuries as a high-yield, reliable root crop. Developed for productivity rather than delicacy, it became a cornerstone of Victorian food security, valued for its ability to produce large harvests in difficult conditions. Robust, generous, and unfussy, Mangelwurzel reflects a time when gardening and farming focused on resilience and scale.

Explore its place in Victorian garden history.

Growing guide

How to grow Mangelwurzel ‘Ursus Poly’

Soil & position

Deep, stone-free, fertile soil gives the roots room to swell. Incorporate organic matter but avoid very fresh manure immediately before sowing.

Light: Full sun

Water

Steady moisture during root expansion gives the best growth; established plants tolerate ordinary summer variation.

Propagation

Direct sow seed in spring and thin decisively so each root has room to develop.

Sowing referenceSow Apr–MayDepth: 2–3 cm • Cold treatment: No

Ongoing care

Keep weed-free while small. Thin seedlings and water during prolonged dry weather. Lift before severe winter conditions if storage is required.

From garden to kitchen

Harvesting & eating it

When to harvest

Young leaves can be used during growth; roots are lifted from autumn onward when they have reached useful size.

Lift the swollen roots in autumn once they have reached useful size. Store sound roots cool and frost-free; young leaves can be taken sparingly earlier in the season.

What is edible?

Young leaves and roots. Mature fodder-type roots can become coarser than beetroot and are best cooked.

Flavour & cooking

Traditionally used as a cooked vegetable or animal feed, Mangelwurzel develops a mild, earthy sweetness when boiled or roasted. Roots can be stored through winter, while young leaves may be used like chard. Though not a refined table vegetable, it is filling and dependable.

Food value

A Beta vulgaris crop related to beetroot and chard, providing carbohydrate, fibre and edible leaves. Historically its great virtue was yield and storability rather than delicacy.

VitaminsFolate and vitamin C occur in beet-type roots and leaves
MineralsPotassium and manganese
Also providesCarbohydrate and dietary fibre

Worth knowing: Mangelwurzel is a substantial storage root, providing carbohydrate, fibre and useful minerals. Younger roots are generally the most practical stage for the home kitchen, with a milder texture and flavour.

Traditional medicinal uses, where mentioned in the historical material, are included as history rather than medical advice.

Kitchen idea

Roast young Mangelwurzel with cumin

Younger roots are the most approachable for the kitchen; mature giant roots can be considerably coarser.

You’ll need

  • 700 g young Mangelwurzel root, peeled
  • 1½ tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp honey
  • 1 tbsp cider vinegar
  • Salt and black pepper
  • Small handful parsley

Method

  1. Heat the oven to 210°C / 190°C fan.
  2. Cut the root into chips or wedges of even thickness.
  3. Toss with oil, cumin, salt and pepper and spread on a tray.
  4. Roast for 30–40 minutes until browned and tender.
  5. Toss with honey and vinegar for the last 5 minutes, then finish with parsley.

How tough is it?

Resilience, pests & garden value

Resilience

Exceptionally hardy and tolerant of poor soils, Mangelwurzel thrives where many crops fail. Its large roots store well and resist spoilage, making it a dependable, low-input crop well suited to self-sufficient growing and long-term food security.

Pests & practical problems

Similar issues to beetroot and chard: leaf miners, slugs and occasional fungal leaf spots. Good rotation helps reduce soil-borne problems.

Wildlife value

Flowering second-year plants can support insects, although roots are normally harvested before that stage.

Growing in a container

Best grown in open ground; very large, deep containers (minimum 40–50 cm depth) required if grown in pots

Container plants generally need more frequent watering and feeding than the same plant in open ground.

Ready to grow it?

Mangelwurzel ‘Ursus Poly’

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

Awaiting restock

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