The mangelwurzel looks like a misshapen beetroot on steroids, and it has become a viral sensation among home growers and social‑media users alike.
From forgotten fodder to garden champion
For centuries the crop fed livestock across the British countryside, sitting between beetroot and sugar beet in appearance. When modern agriculture shifted toward higher‑yield varieties, the root was pushed out of commercial fields and survived mainly as cheap animal feed. Recent interest revived it as a novelty vegetable, and seed suppliers have begun to market it to gardeners looking for unusual produce.
Two years ago, a seed firm called She Grows Veg began offering the vegetable’s seeds. The company’s co‑founder, Lucy Hutchings, says a single Instagram clip sparked “manglewurzel fever.” The video, which the firm reports amassed around three million views, still draws new viewers.
“It’s been manglewurzel fever,” Lucy told reporters. “We made one video about it for Instagram, where I explained what it was, what it tasted like and what to do with it, and it went absolutely crazy. The video got around three million views, and people are still watching it. For the last two years it has been our bestselling seed, outselling everything else four times over.”
Enthusiasts describe the first harvest as “absolutely huge” and “grown from a tiny seed.” One comment notes the flavor “tastes like beetroot, but less earthy,” and adds that growers keep the plant for real cooking after the novelty fades.
Community festival celebrates the giant root
In September 2026, Edington will host the inaugural Great Polden Hills Mangelwurzel Day. Organiser Beverley Finnegan expects entries for categories such as heaviest, longest and most bright colour, even a prize for the specimen that resembles a certain former president.
Finnegan recalls throwing a few seeds into her garden last year and being “pleasantly surprised by the taste and ate them all.” She later posted a call for a local competition on a Facebook group, which drew a “phenomenal” response.
Looking ahead, growers hope the popularity will encourage seed banks to preserve heirloom varieties and inspire chefs to incorporate the root into seasonal menus. The momentum suggests the humble crop may stay in home gardens for years to come.
