Botanical Name::Beta vulgaris
Species: B. vulgaris
Synonyms: Spinach Beet. Sea Beet. Garden Beet. White Beet. Mangel Wurzel.
Parts Used: Leaves, root.
Habitat:Coasts of Europe, North Africa and Asia, as far as India, and is found in muddy maritime marshes in many parts of England,
Description: Beta vulgaris (Linn.) is a native of South Europe, extensively cultivated as an article of food and especially for the production of sugar, and presents many varieties.The plant is a tall & succulent plant, about 2 feet high, with large, fleshy, glossy leaves, angular stems and numerous leafy spikes of green flowers.foot.
It is derived from the Sea Beet (B. maritima, Linn.), which grows wild on the coasts of Europe, North Africa and Asia, as far as India, and is found in muddy maritime marshes in many parts of England, a tall, succulent plant, about 2 feet high, with large, fleshy, glossy leaves, angular stems and numerous leafy spikes of green flowers, much like those of the Stinking Goosefoot.
The lower leaves, when boiled, are quite equal in taste to Spinach, and the leaf-stalks and midrib of a cultivated form, the Spinach Beet (B. vulgaris, var. cicla), are sometimes stewed, under the name of Swiss Chard (being the PoirÃ©e Ã Carde of the French, with whom it is served as Sea Kale or Asparagus). This white-rooted Beet is also cultivated for its leaves, which are put into soups, or used as spinach, and in France are often mixed with sorrel, to lessen its acidity. It is also largely used as a decorative plant for its large handsome leaves, blood red or variegated in colour. Its root, thoughcontaining almost as much sugar as the red Garden Beet, neither looks so appetizing nor tastes so well.
The Mangel Wurzel, or Mangold, also a variety of the Beet, too coarse for table use, is good for cattle, who thrive excellently upon this diet, both its leaves and roots affording an abundance of valuable and nutritious food.
In its uncultivated form, the root of the Sea Beet is coarse and unfit for food, nor has any use been made of the plant medicinally, but the Garden Beet has been cultivated from very remote times as a salad plant and for general use as a vegetable. It was so appreciated by the ancients, that it is recorded that it was offered on silver to Apollo in his temple at Delphi.
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Constituents:Contains Sodium benzoate, methylparaben, sorbic acid. The root contains about a tenth portion of pure sugar, which is one of the glucoses or fruit sugars and is very wholesome. It is softer than cane sugar and does not crystallize as well as the latter. There is a treacle principle in it, but this renders it all the more nutritious. Canesugar has to be converted by the digestive juices into fruit sugar, before the body can absorb it, but the sugar present in the Beetroot is already in the more easily assimilated form, thus making the Beet a valuable food. Its sugar is a force-giver and an energy creator, a source of vitality to the human body. Besides its tenth portion of pure sugar, Beetroot has as much as a third of its weight in starch and gum.
The Beet makes an appetizing vegetable, plain boiled, stewed, or baked and a good pickle, and in Russia forms an appetizing soup – called Bortsch – the red root in this case being made to exude all its juice into a rich, white stock.
A pleasant wine can be made from the roots and an equally good domestic ale has also been brewed from Mangolds. A considerable amount of alcohol can be obtained by distillation.
Although modern medicine disregards the Beet, of old it was considered to have distinct remedial properties.
Benefits of Beet Root:
*Beetroot provides a good source of anthocyanadins, a natural antioxidant that contributes to its deep red colour
*Extract is a natural source of vitamins and minerals
*Beetroot is used traditionally as a blood building food
*Beetroot may aid the natural process of elimination and support detoxification processes
*Beetroot has liver, spleen, gall bladder and kidney cleansing properties
*Beetroot is particularly rich in Vitamin C, calcium, phosphorus and iron
*The iron contained in beetroot is organic and non-irritating and will not cause constipation
*Beetroot is useful in acidosis due to it being rich in alkaline elements
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Medicinal Action and Uses: The juice of the White Beet was stated to be ‘of a cleansing, digestive quality,’ to open obstructions of the liver and spleen, and, says Culpepper, ‘good for the headache and swimmings therein and all affections of the brain.’ Also,’effectual against all venomous creatures and applied upon the temples, it stayeth inflammations in the eyes, it helpeth burnings, being used without oil and with a little alum put to it is good for St. Anthonys Fire. It is good for all weals, pushes, blisters and blains in the skin: the decoction in water and vinegar healeth the itch if bathed therewith and cleanseth the head of dandriff, scurf and dry scabs and relieves running sores and ulcers and is much commended against baldness and shedding the hair.’
The juice of the Red Beetroot was recommended ‘to stay the bloody flux’ and ‘to help the yellow jaundice,’ also the juice ‘put into the nostrils, purgeth the head, helpeth the noise in the ears and the toothache.’
The Sugar Beet, or White Beet, is a selected form of the ordinary red-rooted Garden Beet and is now the chief source of our sugar; as food for animals, it has been preferred to turnips and carrots.
The root contains about a 10% fructose and about 30% by weight of starch and gum. The juice of the red beetroot was traditionally used for its astringent and antiseptic properties.
Primary chemical constituents of Beet Root include saponiside, phytosterol, betaine, leucine, tyrosine, betacyanin, beta carotene, manganese, potassium, and iron.
Beet Root powder is a very popular colouring agent for use in soaps and cosmetic products. The colour is due to Betanin.
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Augaherb Beetroot AG:
In addition to its use as a colouring agent the rich antioxidant and silicon content of beetroot helps strengthen connective tissue and supports overall skin health.
Carrier: Monopropylene glycol/ water.
About 1760, the Berlin apothecary Marggraff obtained in his laboratory by means of alcohol, 6.2 per cent. of sugar from a white variety of Beet and 4.5 per cent. from a red variety. At the present day, as a result of careful study of many years, improvement of cultivation, careful selection of seed and suitable manuring, especially with nitrate of soda, the average Beet worked up contains 7 per cent. of fibre and 92 per cent. of juice. The average yield of its weight in sugar was stated in 1910 to be 12.79 per cent. in Germany and 11.6 per cent. in France.