Of Beets
The Description. 1 THe common white Beet hath great broad leaves, smooth, and plain: from which rise thicke crested or chamfered stalks: the floures grow along the stalks clustering together, in shape like little stars, which being past, there succeed round & uneven prickly seed. The root is thicke, hard, and great. 2 There is likewise another sort hereof, that was brought unto me from beyond the seas, by that courteous Merchant master Lete, before remembred, the which hath leaves very great, and red of colour, as is all the rest of the plant, as well root, as stalke, and floures full of a perfect purple juyce tending to rednesse: the middle rib of which leaves are for the most part very broad and thicke, like the middle part of the Cabbage leafe, which is equall in goodnesse with the leaves of Cabbage being boyled. It grew with me 1596. to the height of eight cubits, and did bring forth his rough and uneven seed very plentifully: with which plant nature doth seeme to play and sport herselfe: for the seeds taken from that plant, which was altogether of one colour and sowen, doth bring forth plants of many and variable colours, as the worshipfull Gentleman master John Norden can very well testifie: unto whom I gave some of the seeds aforesaid, which in his garden brought forth many other of beautifull colours.
The Place.
The Beete is sowne in gardens: it loveth to grow in a moist and fertile ground.
The Vertues.
Being eaten when it is boyled, it nourisheth little or nothing, and is not so wholesome as Lettuce.
The juyce conveighed up into the nosthrils doth gently draw forth flegme, and purgeth the head.
The great and beautifull Beet last described may be used in Winter for a sallad herb, with vinegre, oyle, and salt, and is not only pleasant to the taste, but also delightfull to the eie.
The greater red Beet or Roman Beet, boyled and eaten with oyle, vinegre and pepper, is a most excellent and delicat sallad: but what might be made of the red and beautifull root (which is to be preferred before the leaves, as well in beautie as in goodnesse) I refer unto the curious and cunning cooke, who no doubt when hee had the view thereof, and is assured that it is both good and wholesome, will make thereof many and divers dishes, both faire and good.