Beets are so delicious, and they're also a great food coloring and medicinal plant!
I've never tried beets before.
Oh man, they really are delicious. Especially the sugar beet! I could eat those all day!
Sugar beets sounds really appetizing!
My lifelong dream is to try the sugar beet's closest wild relative, the Sea Beet. Then I can die a happy woman.
The sea beet? That sounds like such a interesting food to try.
Some people call the pleasant textured and great tasting sea beet "wild spinach" but they don't know what they're talking about.
Beets and spinach are so different though, it seems like a strange comparison.
has highly nutritious leaves, making it a popular component of healthy diets. Chard has been used in cooking for centuries, but because of its similarity to beets and vegetables like cardoon, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet.
Classification.
Chard was first described in 1753 by Carl von Linné as "Beta vulgaris" var. "cicla". Its
food colouring and as a medicinal plant. Many beet products are made from other "Beta vulgaris" varieties, particularly sugar beet.
Etymology.
"Beta" is the ancient Latin name for beets, possibly of Celtic origin, becoming "bete" in Old English around 1400. "Root" derives from the late Old English "rōt", itself from Old Norse "rót".
History.
From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating