Beetroot 'Crapaudine' - Seeds - The Dark Queen

The 'Crapaudine' beetroot (botanical Beta vulgaris) is a fascinating, extremely old French heirloom variety that looks completely unconventional. Its name is derived from the French word for toad (crapaud), alluding to the dark brown, wrinkled, and rough skin of the root, which strongly resembles toad skin. Inside, however, lies a culinary sensation: deep dark, almost black to violet flesh with beautiful, fine rings. In terms of taste, it leaves modern varieties far behind—it possesses an immensely intense, earthy-sweet, and highly aromatic flavor with an almost wine-like depth, which is appreciated by gourmets and top chefs around the globe.

Scope of delivery: 20 / 50 seeds each

Sowing at a glance

Pre-cultivation (indoors)	Not recommended
Sowing (outdoors)	From April to July
Sowing depth	2-3 cm
Germination temperature	12 to 20 degrees Celsius
Germination time	10 to 20 days

 

Note: Since each "seed" (capsule) is a cluster that produces multiple seedlings, thinning them out is an important step.

Unlike round standard varieties, 'Crapaudine' grows elongated, cylindrical to root-like, slightly irregularly shaped, and often protrudes a good way out of the ground. It prefers a full sun location with deep, humus-rich, loose, and stone-free soil. Fresh manure should be avoided, as this leads to hairy roots and stringy growth. Watering should be consistent; extreme dryness causes the roots to become woody, while waterlogging leads to rot. Slightly calcareous soil is appreciated.

Harvesting takes place from August until the first heavy frost in late autumn. The roots can be carefully lifted out of the soil with a digging fork. 'Crapaudine' is an excellent storage beetroot that keeps fresh for many months in cool, frost-free conditions in a cellar (embedded in damp sand). In the kitchen, it is an absolute highlight: due to its low water content and high density, it is perfect for slow, gentle roasting in the oven, which intensifies its natural sugar to a caramel-like state. Whether thinly grated raw in a carpaccio or as a traditionally baked delicacy, it unfolds a taste experience that cannot be compared to standard supermarket beetroot.

This historic variety comes from France and has been documented there since at least the 19th century (some sources even date it back to the 17th century). It is considered one of the most original forms of beetroot and has been preserved as an irreplaceable specialty in the gardens of traditional enthusiasts.