The Family Kitchen Gardener (1856)/Beet
BEET.
Bèta vulgàris—Beterave, Fr.—Rothe Rübe, Ger.
The Beet is a native of the sea-coast of the south of Europe. It takes its name from the shape of its seed-vessel, which, when it swells with the seed, has the form of the letter beta (β) of the Greek alphabet.
There are several varieties of the Beet in cultivation for culinary purposes, but the most essential sorts are confined to the Long Blood and Turnip Rooted.
The Turnip Rooted is the earliest variety, and takes its name from the form of the root. Its quality is decided by the rich ness of color and closeness of the grain.
Long Blood is the sort run upon for a general crop, to use during Winter and Spring. It often grows twelve or fourteen inches long and four or five inches thick. Beet is used and prepared for the table in a great variety of ways. It is boiled and sliced, and eaten cold with vinegar; it is sliced in salads, both as an eatable and a garnish; it also makes a beautiful and agreeable pickle. The root itself, if eaten alone, affords but little nourishment, though quite indispensable on a table of any pretensions.
White Beet is esteemed only for its stalks, or the mid-rib of the leaves, which, being divested of the leafy part, improves the flavor of soups; or if peeled and stewed, it can be eaten like Asparagus.
Radish-rooted Beet is a new variety, of a very dark blood-red color; in shape very similar to the long scarlet Radish, though much larger.
Whyte's New Blood-Beet is an improvement in richness of color on the old Long Beet.
London Blood-Beet is a new variety, with something more than a name. We are as particular at our table in discussing the qualities of vegetables as others are in the cut or the joint, or the peculiar flavors of Port or Madeira, and we feel assured that this variety of the Beet is more delicate in flavor, more brilliant in color, and of as good a form as any other sort.
Silver or Sea-Kale Beet very much resembles the White Beet, though the ribs of the leaves are larger, and, when cooked, has much of the flavor of sea-kale. There are several other sorts which come more under the notice of the agriculturist, such as Sugar Beet, Mangel-Wurtzel, &c.
Culture.—Little art is requisite for the culture of this vegetable. One grand essential for an early crop is to dig deep and manure well Sow as soon as the soil will admit of working, after the frost is out of the ground; draw drills half an inch deep and eighteen inches apart; drop the seeds therein about three inches apart, cover them lightly and rake finely; if the ground be dry, tread or roll them firmly. Sow a light sprinkling of early Radish seed before raking. They will be fit for pulling before the Beets are ready for thinning, which will be in four or five weeks. As soon as the Beets have mado a few leaves, thin them out to six inches apart, allowing the strongest plants to remain. For a full Winter crop, sow the Long Blood or London Beet at any time from the 20th of May till the 20th of June. These will keep better and be more tender for Winter use than those sown earlier. On the approach of frost, about the end of October, take up the roots; cut the leaves off within two inches of the crown, and put the roots away in a dry cellar, or pack them in barrels with dry sand, and keep from severe frost. Plant out early in Spring a few of the best roots for seed; avoid those of a rough or fibrous nature.
SWISS CHARD, OR SILVER BEET.
Béta Vulgàris argentèa.—Swiss Chard, Ger.
This spinaceous plant is becoming very generally distributed as a vegetable. Its leaves only are used. It is a variety of the Beet, having bright green foliage, with the leaf-stalk and mid-rib of a pure white, and is sometimes known under the name of Seakale Bea, from the fact that the footstalk and nerves of the leaves can be used like that vegetable. The leaf, after being deprived of the strong membranes, is cooked like Spinach, and very favorably received at the table. The root portion of the plant is not generally made use of.
Culture.—This is accomplished in the same manner and by the same process as detailed for the Beet. It is extensively cultivated in France, Germany, and Switzerland. To those who are fond of a vegetable diet, it may form a very prominent portion in the months of June, July, and August―the warm season, when Spinach and Scakale cannot be obtained. Sow for the first crop in March, and for the second in May. An ounce of seed will supply a large family.