Beet Root Powder

Powdered Bulk Herbs – Beet root Powder

Powdered Bulk Herbs Beet root

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 Poirée à 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.

—Constituents—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.

Latin Name:
Beta vulgaris rubra

Common Names:
Red Garden Beet

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Cautions:
GRAS: Generally Recognized as Safe. This herb can be safely consumed when used appropriately.

Folk Lore:
N/A

*Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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