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Table beet. Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Genus, family, origin, range, chemical composition, economic importance
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Beetroot, Beta vulgaris. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Beetroot (Beta vulgaris)

Family: Amaranths (Amaranthaceae)

Origin: Homeland beet - the Mediterranean, where it was cultivated in antiquity.

Area: The table beet is distributed all over the world, but is especially often cultivated in Europe, North America and Asia.

Chemical composition: Beetroot contains many useful substances, including vitamins A, C, B6, folic acid, iron, magnesium, potassium and others. In addition, beetroot contains betanin, which gives it a bright red color.

Economic value: Beetroot is an important food crop. Its roots are eaten as a separate dish or as part of salads and other dishes. In addition, beets are used in the production of sugar and canned food. Beetroot leaves can also be eaten or used as livestock feed.

Legends and myths: In ancient times, beets were considered a symbol of wealth, health and fertility. In medieval Europe, beets were considered a symbol of abundance and prosperity. It has been used as a medicine to treat a number of ailments such as liver and stomach ailments. The beet also has a symbolic meaning. In some cultures, it is considered a symbol of love and passion, while in others it is a symbol of life and fertility. In general, beets are a universal symbol of health and well-being. Beets are also used in magic and esotericism. Its roots are considered a powerful talisman to attract abundance and prosperity, as well as to promote health and protection from evil forces. Beets are also used in rituals related to cleansing and regeneration.

Beetroot, Beta vulgaris. Description, illustrations of the plant

Beet, Beta vulgaris L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry

From left to right: sugar beet, chard, red beet

Biennial herbaceous plant. In the first year it forms a rounded root crop and a rosette of leaves, in the second year it develops a flowering stem and produces seeds. The root forms thickenings of various shapes and colors near the surface and is an integral part of the root crop. The leaves are broad, large, fleshy, entire, petiolate, hairless; their color is different: light or dark green, with wine or purple-red veins. The flowers are small, greenish, with red and yellow pigmentation, collected in balls. The fruit is a nutlet, the sepals of which grow together and form a seed of two to six seeds. Seeds brown, shiny. Blooms in June.

The homeland of the plant is the Mediterranean. It is believed that beets have been known to mankind for at least 4000 years. At first, it was cultivated because of the juicy tender leaves (hard and tasteless roots were not eaten). Many generations of farmers have worked to improve the quality of root crops. And finally, in the Middle Ages, root beets appeared. First it was yellow vegetable beets, and then red ones. During the period from the XNUMXth to the XNUMXth century in Rus', beets became a well-known root vegetable and began to displace swede and turnips, which were popular at that time, from the diet. Until the XNUMXth century, table and fodder beets were cultivated, and only in the XNUMXth century were agricultural varieties of sugar obtained. Currently, red table and white sugar beets are grown in many countries with a temperate climate.

Beetroot is a cold-resistant plant. Seeds germinate at 4 °C 10-12 days after sowing. Shoots tolerate frosts down to -3 ° C. In mid-latitudes, beets are sown a week after carrots, when the earth warms up to 4-6 ° C. Beets need light, fertile, non-acidic soils. It is demanding on light and moisture, especially during the period of seed germination and thickening of root crops. In the future, the plant does not tolerate excess moisture well. In addition, its growth is negatively affected by the introduction of fresh organic fertilizers, so beets are sown after onions, early potatoes, cucumbers or cabbage, under which fertilizers were applied.

Two days before sowing, the seeds are soaked, changing the water twice a day. The seeds are planted to a depth of 2-3 cm. The rows are placed at a distance of 25-30 cm from one another. Seedlings in the phase of two or three true leaves are thinned out and weeded. After thinning three times, 6-8 cm are left between plants. For summer consumption, beets are sown at the end of April and harvested already 50-60 days after germination. For winter consumption, beets are sown in June and during the growing season (100-120 days) root crops are obtained, which are harvested in October, before the onset of cold weather. Having cut the tops, the root crops are stored for storage.

Beets are rich in substances useful for the body. Red beet roots are a high-carbohydrate product. They contain a lot of sucrose, cectic substances, fiber. There are proteins, organic acids (malic, oxalic, citric), dyes, magnesium, calcium, phosphorus, cobalt, sodium, potassium, iodine (according to its content, beet is one of the first places among vegetables), betaine and betanine. Unlike carrots, there is almost no carotene in beets, but a lot of ascorbic acid, vitamins B1, B2, P, PP.

The medicinal properties of table beets have been known since ancient times. Root juice, according to ancient healers, contributed to a speedy recovery after a protracted illness. Nowadays, doctors also believe that beet juice is good for everyone. They recommend using beetroot in everyday nutrition as a valuable dietary product. Fiber and organic acids contained in beets have a beneficial effect on the functioning of the gastrointestinal tract.

Due to the large amount of vitamins and minerals, especially potassium, magnesium and iodine, beetroot has a good therapeutic effect in case of thyroid dysfunction, atherosclerosis with concomitant cardiovascular diseases. Betaine and betanin present in beets lower blood pressure, improve liver function, etc. Beet juice promotes hematopoiesis. Pectins bind and remove salts of heavy metals from the body.

The exceptional value of beets lies in the fact that during storage, as well as cooking, the substances contained in it do not lose their qualities. And one more remarkable property of this vegetable: beets can be used as a root vegetable and as a leafy vegetable. This allows you to eat it almost throughout the year. In the spring, salads are prepared from beet leaves and petioles, beam products are used for summer beet growers, and delicious snacks, borscht, vinaigrettes, side dishes for meat dishes can be prepared from large root crops. Red food coloring is obtained from beets.

Sugar beets are of great importance for the national economy. Wastes from the production of sugar are also widely used. So, molasses, containing up to 60% sugars, is used for fattening livestock or is processed into alcohol by fermentation; as a feed, pulp (de-sugared beet chips), which contains proteins and sugars, is no less important.

Chard - leaf beet. The leaves are very large, with a wavy-curly (bubbly) surface, of various colors. The petiole is fleshy, of various thicknesses and colors.

The chard is propagated by seeds. Sowing is carried out in the first or second decade of April. Shoots appear in seven to thirteen days. Chard grows and develops until frost. The cultivation technology is the same as that of table beets. Placed after cucumbers or cabbage, under which fertilizers were applied. The plant is moisture-loving, requires regular watering and loosening of row spacing. May overwinter in the ground. In this case, before frost, it is spudded. The first harvest can be harvested one and a half to two months after germination. Pluck off the leaves near the ground. Regular harvesting helps increase yields.

Chard leaves and petioles are rich in vitamins B, C, carotene. The set of minerals is the same as that of table beets. Fresh, dried and pickled leaves are eaten. They prepare borscht, main dishes, very tasty and satisfying.

Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.

Beetroot, Beta vulgaris. Methods of application, origin of the plant, range, botanical description, cultivation

In the conditions of subtropics and tropics, all varieties of these varieties are eaten. Beets are widely used in cooking, borscht, vinaigrettes are prepared from it, beets are stuffed, consumed in boiled and fried form.

The plant is also used in folk medicine: the anthocyanin dye lowers blood cholesterol, improves metabolism, and accelerates the growth of a young organism.

The leaves of young beet plants are also used for food, and the old ones are used as animal feed.

Beets are grown everywhere, except for the flat areas adjacent to the equator.

Beetroot (Beta vulgaris L) is a cultural species differentiated into varieties: var. crassa - fodder, var. saccharifera - sugar, var. lutea - yellow vegetable and var. caonditiva - red beetroot vegetable.

Beets do not form seeds in the tropics, so they have to be purchased annually in the countries of the temperate zone or grown in the highlands.

Mostly in the tropics and subtropics, varieties with a flat and round-flat form of root crops are grown, since they have a short growing season (45-60 days) and have time to produce a crop during the winter temperature drop.

In the tropics, Chard beetroot (B. vulgaris ssp. cicla) with white or anthocyanin-colored wide fleshy petioles is widely cultivated for soups, salads and second courses.

Agrotechnics of cultivation does not differ from carrots, only the seeding rate is 12-16 kg/ha, and when the seedling method of culture is used, it is 6 kg/ha.

Authors: Baranov V.D., Ustimenko G.V.

Beet. The history of growing a plant, economic importance, cultivation, use in cooking

What is a beetroot plant? Beet is a plant of the haze family. Her relatives are garden spinach, quinoa and saxaul. The wild ancestors of the beet have not been preserved in nature.

Most likely, the cultivated beet is the result of natural hybridization of two or more wild species, one of which was the sea beet Beta vulgaris subsp. maritime. It still grows on the coasts of Southern and Western Europe. Initially, people were attracted to the succulent leaves and developed the Swiss chard, or chard (B. vulgaris subsp. cicla).

Chard was grown in Babylonian gardens, and the first written mention of it dates back to the XNUMXth century BC. e.

In modern varieties, the length of the leaves reaches 30-40 cm, but the root is thin, branches and goes deep into the soil. Pulling leaf beets out of the ground is not easy.

Later, the attention of farmers was attracted by succulent roots, and table root beets arose in the culture. vulgaris subsp. esculenta. It happened, apparently, in the Mediterranean. Beetroot came to the Slavs from Byzantium, in Kievan Rus it was already well known. Actually, "beetroot" is a modified Greek word "sfekeli". In the 10th century, fodder beet appeared in Germany, for which the main thing is the size of the root crop. In some varieties, it reaches 15-XNUMX kg.

True, the root crop itself is hard, but ruminants eat it with pleasure. Ten-kilogram beets are difficult to pull out of the ground, so breeders have created special varieties with oval-cylindrical roots that sit shallowly in the soil and are easily pulled out. Since most of this large vegetable protrudes above the ground, fodder beets can be safely called columnar.

In the XNUMXth century, sugar beets were bred from especially sweet table beets - B. vulgaris subsp. altissima.

It contains up to 20% sucrose, and more than a third of all food sugar is obtained from it.

What are beet fruits? Beetroot is a biennial plant. In the first year it forms a fleshy root and a rosette of leaves, and in the second it blooms. If the root crop collected in autumn is stored until spring, and then planted again, then a tall, branched flowering shoot will grow from it. On its tops, small inconspicuous flowers bloom in bunches of several pieces, in which nuts are tied. These nuts then grow together and form seedlings - each of them contains up to seven viable seeds.

Why is beetroot useful? Speaking of beets, we most often mean table varieties. Their roots contain 8-12% sugars, mainly sucrose, up to 2.4% protein, about 1,2% pectin, organic acids and 0,7% fiber. As in any vegetable, there are vitamins in beets (C, B, B2, P and PP), but not much, so it cannot fully provide a person with vitamins. Its value is in macro- and microelements.

Beets are rich in iron (1400 mg per 100 g of mass) and therefore useful for anemia; people who use it regularly, almost do not suffer from anemia. Manganese, copper and zinc, which is especially abundant in beets, have a beneficial effect on hematopoiesis. These same elements regulate metabolism and the functioning of the sex glands.

Beets owe their characteristic taste to vegetable glycosides, saponins, which bind cholesterol in the intestines.

The most valuable component of beets is betaine (trimethylglycine (CH3)3N CH2COO). It was first isolated from the juice of sugar beet, but this compound is also found in other plants, including spinach, common wolfberry, cottonseed and vetch, as well as some microorganisms and molluscs.

Betaine is a donor of methyl groups, which are necessary for the normal course of many biochemical processes. Their deficiency in the body leads, among other things, to a violation of the metabolism of liver fats, fatty degeneration of the liver and an increase in the level of lipids in human blood. Betaine protects the liver, reduces risk factors for vascular disease and improves metabolic processes. Fortunately, this substance is resistant to heat and therefore persists in boiled beets.

Due to the presence of fiber and organic acids, beets enhance intestinal motility.

In addition, it has a diuretic, mild laxative, analgesic and anti-inflammatory effect, lowers blood pressure and strengthens capillaries. Therefore, beets are recommended for the prevention and treatment of hypertension, atherosclerosis and other diseases of the cardiovascular system. An exceptional product, in a word. All the beneficial properties of beets are retained by the juice. True, this drink takes some getting used to. Experts advise at first to dilute it with water or other juice, sweeten it with honey or jam.

Can everyone have beets? According to nutritionists, a person should eat at least 7,2 kg of beets annually. However, for some people it is contraindicated. This root vegetable is rich in alkaline compounds and oxalic acid, and its consumption should be limited in phosphaturia (urine precipitation of phosphate salts - phosphates) and oxaluria (urinary excretion of oxalic acid crystals). Due to the relatively high content of sucrose, beets are harmful to diabetics.

It is not good for patients with high acidity. In general, if there are problems with metabolism, it is better to refrain from beets. Well, with an upset stomach, of course - beets already stimulate the intestines. It is not recommended to abuse beetroot juice, as it enhances the secretion of gastric enzymes and bile. A single norm is only a quarter to a third of a glass.

What foods go well with beetroot? Beets are a versatile product. It promotes good digestion, improves and facilitates the digestion of fatty, meat, fish and other dishes, stimulates the movement of food through the digestive tract, and prevents the development of constipation. No wonder it is added to many dishes. This is a constant component of vegetable salads, a "fur coat" for herring, the basis of borscht and beetroot. Beets are boiled, stewed and stuffed, less often pickled, jelly and even sweet dishes are made from it.

There are countless recipes with this vegetable. For example. beetroot salad with pineapple. To prepare it, boiled beets, cut into small cubes, are mixed with 150 g of canned pineapple, carefully poured with half a glass of whipped heavy cream and sprinkled with chopped walnuts on top.

And beetroot juice can become a compote decoration. Syrup is boiled from 500 ml of water and 60 g of sugar, 120 g of peeled and chopped rhubarb and 15 g of raisins are put into it and boiled for 35 minutes.

Then a tablespoon of raw beet juice is added to the compote and the brew is cooled.

What can be cooked from beet tops? Beet tops are almost healthier than the beets themselves. In any case, there are more proteins and ascorbic acid in it than in the root crop, there is also a lot of folic acid and potassium. The first cultivars were just leafy ones, remember? The tops are pickled, fermented, stuffed with pies, salads are made from it. To make raw leaves tastier and softer, they need to be finely chopped and poured over with boiling water.

Stewed or fried beetroot stalks are a good side dish for meat dishes, and the leaves are perfect for cabbage rolls. Beet greens are suitable for any soup recipe that includes greens, including green cabbage soup and botvinya.

And of course, it is added to beetroot soup and borscht.

Beetroot lovers, don't forget the chard. By the way, it can be grown in flower pots in winter. Chard has larger leaves and longer petioles. They are even breaded in flour with eggs.

What is the difference between beetroot and borscht? Borscht is a thick vegetable soup, the main component of which is beets. Other vegetables - potatoes, cabbage and, of course, beet tops are added as desired. There are many variants of borscht, with or without tomato paste, lean or in meat broth, but it is always hot.

Beetroot is sometimes called cold borscht or beetroot okroshka. It is prepared from beet or beet-carrot broth, often with the addition of kvass. Okroshchee ingredients: greens, radish, cucumbers, hard-boiled egg.

Why is beetroot infusion added to borscht? Borscht should be red, but beetroot fades when cooked. What the hostesses do not come up with to preserve its color! It is best to cook borscht in unsalted water or broth, and add salt five minutes before cooking. By the way, this is a general rule when cooking all soups.

Some add tomato paste for redness, others add lemon juice or vinegar, and there are recipes that include beetroot infusion. This is a broth made from grated beets, boiled in a small amount of water with sour kvass or brine.

The fact is that the red pigments of beets, betacyanins, are destroyed when heated, which is why borscht turns pale. But in an acidic environment and at high concentrations, they are more stable. When preparing a decoction, it is only brought to a boil, and then removed from the burner, allowed to brew for 15-20 minutes and filtered.

Betacyanins do not have time to break down, and a sour red liquid is obtained.

Author: Ruchkina N.

Beetroot, Beta vulgaris. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Strengthening immunity: squeeze the beets, add lemon juice and honey in equal proportions. It is recommended to consume 1 tablespoon of juice three times a day before meals.
• Lowering blood pressure: cut the beetroot into pieces, pour boiling water over it and insist for several hours. The resulting infusion is consumed 1 cup per day.
• Cough and cold treatment: cut the beets into pieces, add water and cook over low heat until the consistency of the broth is obtained. The resulting decoction is consumed 1 cup per day.

Cosmetology:

• Mask for the face: mix 1 tablespoon of freshly squeezed beetroot juice, 1 tablespoon of honey and a small amount of milk. Apply to face and leave on for 15-20 minutes, then rinse with warm water. This mask helps to hydrate and nourish the skin.
• Brightening Facial Lotion: Mix 1 tablespoon freshly squeezed beetroot juice and 1 tablespoon apple cider vinegar. Apply to face and leave on for 15-20 minutes, then rinse with warm water. This lotion helps to lighten age spots and improve complexion.
• Hair Mask: Mix together 1 tablespoon freshly squeezed beetroot juice, 1 tablespoon honey and 1 tablespoon coconut oil. Apply to hair and leave for 30-40 minutes, then wash with shampoo. This mask helps to strengthen the hair and make it more shiny.
• Acne and Acne Treatment: cut the beets into circles and apply to problem areas of the skin for 20-30 minutes. This process is repeated several times a week.
• Improvement of skin condition: chop the beets in a blender, add a little honey and apply on the face for 15-20 minutes. This process is repeated several times a week.

Attention! Before use, consult with a specialist!

Beetroot, Beta vulgaris. Tips for growing, harvesting and storing

Beetroot (Beta vulgaris) is a vegetable plant that is used in cooking as a side dish, salad and other dishes.

Tips for growing, harvesting and storing beets:

Cultivation:

• Beets prefer loose, fertile soil rich in organic matter.
• It also needs good drainage, as it does not tolerate flooding and stagnant water.
• Choose a location that receives most of the day's sunlight, but can also be slightly shaded during the hottest hours of the day.
• Beetroot grows best in warm climates, but can be grown in temperate zones.
• Table beet is sown in the ground in late spring or early summer, when the soil warms up to 10-12 ° C.
• Beetroot plants should be planted at a distance of 10-15 cm from each other, and there should be a distance of about 30-40 cm between rows.
• Beet seeds should be buried to a depth of about 1,5-2 cm.
• During the period of seed mass and the beginning of the formation of root crops, it is necessary to provide beet plants with table moisture.
• Beets require regular watering, especially during heat and drought.
• Plants need hilling and loosening the soil around them to retain moisture and provide oxygen access.
• After the appearance of the first true leaves, it is recommended to carry out the first treatment of plants with complex fertilizers containing nitrogen and phosphorus.
• Before flowering, it is necessary to carry out a second top dressing, enriching the soil with complex fertilizers.
• It is recommended to remove weeds so that they do not compete with plants for nutrients.
• Beetroot can be attacked by pests such as leafworms and aphids. Conduct regular plant inspections and take pest control measures when found.
• If you want an earlier beet harvest, you can grow it from seedlings. Seedlings are prepared in advance and transferred to open ground after the establishment of warm weather.

Workpiece:

• When the roots have reached the desired size (usually after 8-10 weeks), the beets can begin to be harvested.
• Dig up the roots, carefully cutting off the leaves, leaving a small tail. Shake excess soil off the roots and store the beets in a cool, dry place.
• Beetroot can be used as a side dish, salad, juice, and other dishes.
• To cook beets, they should be peeled, cut and boiled or baked in the oven.
• Root crops can be canned, salted or pickled.

Storage:

• Fresh beets should be stored in a cool place with low humidity, such as a refrigerator.
• Beets can be stored for up to several months if properly stored.
• If you plan to store beets for longer, you can freeze or can them.

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