Origins of Beetroot

 Origins of Beetroot

1.  The beetroot or Beta vulgaris is a native of the Mediterranean.
2.  In the USA this vegetable is known as “beet”, in other places of the world it is referred to as “beetroot”. Other names used for these vegetables are Swiss Chard, Spinach Beet, Beet Sugar, Golden Beet, Red Beet, Garden Beet and Table Beet among others. 
3. The beetroot plant is grown from seed planted in well-drained soil should germinate between 5 - 10 days. 
4. Each seed could produce two to six plants. In warmer months, harvest can be between 8-12 weeks and in cooler months 16-18 weeks.
5. This root is a highly versatile vegetable, which was not always the deep red variety as is popular today.
6.  The ancestor of the beet is Beta vulgaris sp Maritima, a yellowish root that still grows along the shore of the ocean. 
7. The red beet as it is known today was bred-cultivated into the beet circa 18th Century. 
8. The taste of the beet is slightly earthly, which some people find offensive.
9.  In the 19th Century, the beet was used as makeup for women who applied it to their cheeks as rouge and lips as lipstick, inspiring the saying, “red as a beet”. 
10. Early history points at the beet being used as an aphrodisiac in the Roman Empire and Greece. 
11. As a symbol of love and lust, it was often painted on the murals inside brothels during that period. 
12. At one time, the beet was as precious as silver and was considered as an auspicious offering in prayers for wealth addressed to Apollo.
13.  The beetroot was used almost exclusively as medicine in ancient times especially for treatment of conditions relating to blood, blood pressure, blood circulation and digestion. 
14. The leaves and stalks, on the other hand were eaten as food very similar like chard.
15.  The beet was popularized by Europe, where it grew exceptionally well during the months of winter. 
16. It was due to this reason in particular that it became a culinary delight here and then gradually spread throughout the world. 
17. In mid 18th Century, a chemist from Berlin (Germany), Andreas Sigismund Marggraf successfully extracted sucrose for this vegetable. 
18. The method was further refined by Franz Achard, who was Marggraf’s student at the time giving way to the production of sugar, molasses, tobacco and beet beer among other products. 
19. Today, about 20% to 30% of the sugar produced worldwide comes from the beetroot. 
20. This is an especially attractive source of sugar in arid regions such as Egypt and many parts of Europe because it required about four times less water than sugarcane. 
21. About one-sixth of the world’s total production of sugar beets comes from Russia. 
22. In the USA, beet is cultivated commercially in the Colorado, Washington and Midwest states