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The beetroot (British English) or beet (North American English) is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. [1] The plant is a root vegetable also known as the table beet , garden beet , dinner beet , or else categorized by color: red beet or golden beet .
Ancient Romans used beetroot as a treatment for fevers and constipation, amongst other ailments. Apicius in De re coquinaria gives five recipes for soups to be given as a laxative, three of which feature the root of beet. [25] Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'. [26] [clarification needed]
Sugar beet crops exhaust the soil rapidly. Crop rotation is recommended and necessary. Normally, beets are grown in the same ground every third year, peas, beans or grain being raised the other two years. [10] In most temperate climates, beets are planted in the spring and harvested in the autumn. At the northern end of its range, growing ...
Beet (Beta vulgaris) has an immense economic importance as sugar crop , and a great importance as a vegetable (chard, beetroot), and as fodder plant (mangelwurzel). This species is also used as medicinal plant, ornamental plant, dye and as renewable resource.
The western wild beets later colonized the Macaronesian Islands during the Pleistocene, probably by adaptations of the diaspores for sea dispersal (thalassochory). On these islands, the diversification was quite recent, and seems to be complicated by events of hybridization and gene flow.
Turnips, a taproot. Taproot (some types may incorporate substantial hypocotyl tissue) . Arracacia xanthorrhiza (arracacha); Beta vulgaris (beet and mangelwurzel); Brassica spp. (kohlrabi, rutabaga and turnip)
Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; [3] it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet. [4] [5]
White chrain consists of grated horseradish and vinegar, and sometimes sugar and salt, while red chrain includes the addition of beetroot. These types of chrain are distinct from other horseradish-based condiments in that they are pareve (contain no dairy products), making it acceptable at both meat and dairy meals according to Jewish dietary law.