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the stalk of the corn provides a pole for the beans to grow on, which then gives nitrogen to the soil of the corn. Beans and corn are (with squash) traditional "Three Sisters" plants. As for Radishes, see the entry for "Legumes". Beans, fava: Vicia faba: Strawberries, Celery [21] See the entry for "Legumes" for more info Beets: Beta vulgaris
The plant consists of the root and a rosette of leaves. Sugar is formed by photosynthesis in the leaves and is then stored in the root. The root of the beet contains 75% water, about 20% [7] sugar, and 5% pulp. [9] The exact sugar content can vary between 12% and 21%, depending on the cultivar and growing conditions.
This species is also used as medicinal plant, ornamental plant, dye and as renewable resource. It is the crop species with the highest economical value in the order Caryophyllales . Therefore, the members of Beta and the related genus Patellifolia are interesting as Crop wild relatives .
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The plants grow at coastal cliffs, on stony and sandy beaches, in salt marshes or coastal grasslands, and in ruderal or disturbed places. [2] Cultivated beets are grown worldwide in regions without severe frosts. They prefer relatively cool temperatures between 15 and 19 °C. Leaf beets can thrive in warmer temperatures than beetroot.
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. It is also a leaf vegetable called beet greens ...
Considered a crop for cool-temperate climates, the mangelwurzel sown in autumn can be grown as a winter crop in warm-temperate to subtropical climates. Both leaves and roots may be eaten. Leaves can be lightly steamed for salads or lightly boiled as a vegetable if treated like spinach or chard, which is a member of the same subspecies. Grown in ...
“There are many creative ways you can eat beets, from pickled, roasted, boiled, or pureed,” Larsen said. “The earthy and slightly sweet flavor pairs well with cheese, vegetables, and protein.