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#21
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Pretty in Pink
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Actually, they taste a lot alike, too. I think they are related. Wikipedia seems to contradict itself regarding them... both are Beta vulgaris, but the taxonomy is different. http://en.wikipedia.org/wiki/Beet http://en.wikipedia.org/wiki/Chard -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#22
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Pretty in Pink
MaryL -out-the-litter wrote:
My mother used beet juice to make pickled eggs. I love them, but it seems to be an acquired taste -- a lot of people don't like them. Or maybe they balk at the idea of eating pink eggs? -- Joyce ^..^ (To email me, remove the X's from my user name.) |
#23
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Pretty in Pink
Victor Martinez wrote:
wrote: Actually, they taste a lot alike, too. I think they are related. Wikipedia seems to contradict itself regarding them... both are Beta vulgaris, but the taxonomy is different. http://en.wikipedia.org/wiki/Beet http://en.wikipedia.org/wiki/Chard Same species, different subspecies. What I know as "Silverbeet" and you folks might know as "Chard", "Swiss Chard" or "Perpetual Spinach" (the leaves and stem are eaten) is the Beta Vulgaris subspecies cicla. Silverbeet is often substituted for Spinach here, as its often too warm & dry to grow spinach in the back yard, but silverbeet grows really well (and tastes very similar when cooked). What I know as "beetroot" and you folks simply know as "beets" is Beta Vulgaris subspecies Vulgaris, has a deep purple, fleshy root similar in shape to a turnip. In Australia, we tend to eat the root sliced and pickled in salads and on hamburgers. We don't eat the leaves. Other subspecies include "sugar beets", used to produce sugar, and "mangold" or "wurzel" used for animal fodder. Yowie |
#24
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Pretty in Pink
Yowie wrote:
Same species, different subspecies. From the links I posted even though both are of the same Genus (Beta), they are from different families. Chard is Amaranthaceae and beets Chenopodiaceae. My very uninformed guess is that the chard taxonomy is incorrect in wikipedia, it does not seem to be in the amaranth family. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#25
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Pretty in Pink
Victor Martinez wrote:
From the links I posted even though both are of the same Genus (Beta), they are from different families. Chard is Amaranthaceae and beets Chenopodiaceae. My very uninformed guess is that the chard taxonomy is incorrect in wikipedia, it does not seem to be in the amaranth family. Never mind, reading further they are one and the same. http://en.wikipedia.org/wiki/Amaranthaceae In the APG II system, of 2003 (unchanged from the APG system, of 1998), the family is placed in the order Caryophyllales. It includes the plants formerly treated as the family Chenopodiaceae. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#26
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Pretty in Pink
Yowie wrote:
Victor Martinez wrote: wrote: Actually, they taste a lot alike, too. I think they are related. Wikipedia seems to contradict itself regarding them... both are Beta vulgaris, but the taxonomy is different. http://en.wikipedia.org/wiki/Beet http://en.wikipedia.org/wiki/Chard Same species, different subspecies. What I know as "Silverbeet" and you folks might know as "Chard", "Swiss Chard" or "Perpetual Spinach" (the leaves and stem are eaten) is the Beta Vulgaris subspecies cicla. Silverbeet is often substituted for Spinach here, as its often too warm & dry to grow spinach in the back yard, but silverbeet grows really well (and tastes very similar when cooked). What I know as "beetroot" and you folks simply know as "beets" is Beta Vulgaris subspecies Vulgaris, has a deep purple, fleshy root similar in shape to a turnip. In Australia, we tend to eat the root sliced and pickled in salads and on hamburgers. We don't eat the leaves. Other subspecies include "sugar beets", used to produce sugar, and "mangold" or "wurzel" used for animal fodder. Here, mangold is also used by humans. It's a lot like spinach. Mum grows it on the island. I bought a bunch of small fresh beets at the farmer's market the other day. For once, they had beautiful fresh leaves (they're usually wilted), and I thought I'd try them since I've read about beet greens (we don't usually use them here, either). So I found a very simple recipe online and sauteed the greens with some onion, salt and pepper. I was really looking forward to a new experience. It was a total let-down. Not good at all. Maybe you're supposed to use younger leaves? -- Marina, Miranda and Caliban. In loving memory of Frank and Nikki. |
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