Chap. XX.Beta.Beetes.There are many diuersities of Beetes, some growing naturally in our own Country, others brought from beyond Sea; whereof some are white, some greene, some yellow, some red: the leaues of some are of vse only, and the root not vsed: others the roote is only vsed, and not the leaues: and some againe, both roote and leafe. The ancient Authors, as by their workes appeare, knew but two sorts, the white and the blacke Beete, whereof the white is sufficiently known, and was of them termedSicula, of the later Physitians,Sicla, because it was thought first to be brought from Sicilie: the blacke abideth some controuersie; some thinking that our common greene Beete, because it is of a darke greene colour, was that they called the blacke Beete; others that our small red Beete, which is of a darke red colour, was their black Beete, which in my opinion is the more likely: But to come to the matter in hand, and giue you the descriptions of them which are in vse with vs, and leaue controuersies to such a worke as is fit for them, wherein all such matters may be discussed at large.The common white Beete hath many great leaues next the ground (in some hot Countries growing to be three foote long, and very broade, in our Countrey they are very large, but nothing neere that proportion) of a whitish greene colour; the stalke is great, strong, and ribbed or crested, bearing great store of leaues vpon it vp to the very toppe almost: the flowers grow in very long tufts, small at the ends, and turning down their heads, which are small pale greenish yellow burres, giuing cornered prickly seede: the roote is great, long and hard, when it hath giuen seede, of no vse at all, but abideth a former winter with his leaues vpon it, as all other sorts following doe.The common red Beet differeth not from the white Beete, but only that it is not so great, and both the leaues and rootes are somewhat red: the leaues bee in some more red then in others, which haue but red veines or strakes in them, in some also of a fresh red, in others very darke red: the roote hereof is red, spongy, and not vsed to bee eaten.The common greene Beete is also like vnto the white Beete, but of a darke greene colour. This hath beene found neere the salt Marshes by Rochester, in the foote-way going from the Lady Levesons house thither, by a worthy, diligent and painefull obseruer and preseruer both of plants and all other natures varieties, often remembred before in this worke, called Iohn Tradescante, who there finding it, gaue me the knowledge thereof, and I haue vpon his report set it here down in this manner:The Romane red Beete, calledBeta raposa, is both for leafe and roote the most excellent Beete of all others: his rootes bee as great as the greatest Carrot, exceeding red both within and without, very sweete and good, fit to bee eaten: this Beete groweth higher then the last red Beete, whose rootes are not vsed to bee eaten: the leaues likewise are better of taste, and of as red a colour as the former red Beete: the roote is sometimes short like a Turnep, whereof it took the name ofRapaorraposa; and sometimes as I said before, like a Carrot and long: the seede is all one with the lesser red Beete.The Italian Beete is of much respect, whose faire greene leaues are very large and great, with great white ribbes and veines therein: the stalke in the Summer time, when it is growen vp to any height, is six square in shew, and yellowish withall, as the heades with seede vpon them seeme likewise.The great red Beete that Master Lete a Merchant of London gaue vnto Master Gerrard, as he setteth it downe in hisHerball, seemeth to bee the red kinde of the last remembred Beete, whose great ribbes as he saith, are as great as the middle ribbe of the Cabbage leafe, and as good to bee eaten, whose stalke rose with him to the height of eight cubits, and bore plenty of seede.The Vse of Beetes.Beetes, both white, greene and red, are put into the pot among other herbes, to make pottage, as is commonly known vnto all, and are also boyled whole, both in France vsually with most of their boyled meates, and in our Countrey, with diuers that delight in eating of herbes.The Italian Beete, and so likewise the last red Beete with great ribbes, are boyled, and the ribbes eaten in sallets with oyle, vinegar and pepper, and is accounted a rare kinde of sallet, and very delicate.The roote of the common red Beete with some, but more especially the Romane red Beete, is of much vse among Cookes to trimme or set out their dishes of meate, being cut out into diuers formes and fashions, and is grown of late dayes into a great custome of seruice, both for fish and flesh.The rootes of the Romane red Beete being boyled, are eaten of diuers while they are hot with a little oyle and vinegar, and is accounted a delicate sallet for the winter; and being cold they are so vsed and eaten likewise.The leaues are much vsed to mollifie and open the belly, being vsed in the decoction of Glisters. The roote of the white kinde scraped, and made vp with a little honey and salt, rubbed on and layd on the belly, prouoketh to the stoole. The vse of eating Beetes is likewise held to bee helpefull to spleneticke persons.
Chap. XX.Beta.Beetes.There are many diuersities of Beetes, some growing naturally in our own Country, others brought from beyond Sea; whereof some are white, some greene, some yellow, some red: the leaues of some are of vse only, and the root not vsed: others the roote is only vsed, and not the leaues: and some againe, both roote and leafe. The ancient Authors, as by their workes appeare, knew but two sorts, the white and the blacke Beete, whereof the white is sufficiently known, and was of them termedSicula, of the later Physitians,Sicla, because it was thought first to be brought from Sicilie: the blacke abideth some controuersie; some thinking that our common greene Beete, because it is of a darke greene colour, was that they called the blacke Beete; others that our small red Beete, which is of a darke red colour, was their black Beete, which in my opinion is the more likely: But to come to the matter in hand, and giue you the descriptions of them which are in vse with vs, and leaue controuersies to such a worke as is fit for them, wherein all such matters may be discussed at large.The common white Beete hath many great leaues next the ground (in some hot Countries growing to be three foote long, and very broade, in our Countrey they are very large, but nothing neere that proportion) of a whitish greene colour; the stalke is great, strong, and ribbed or crested, bearing great store of leaues vpon it vp to the very toppe almost: the flowers grow in very long tufts, small at the ends, and turning down their heads, which are small pale greenish yellow burres, giuing cornered prickly seede: the roote is great, long and hard, when it hath giuen seede, of no vse at all, but abideth a former winter with his leaues vpon it, as all other sorts following doe.The common red Beet differeth not from the white Beete, but only that it is not so great, and both the leaues and rootes are somewhat red: the leaues bee in some more red then in others, which haue but red veines or strakes in them, in some also of a fresh red, in others very darke red: the roote hereof is red, spongy, and not vsed to bee eaten.The common greene Beete is also like vnto the white Beete, but of a darke greene colour. This hath beene found neere the salt Marshes by Rochester, in the foote-way going from the Lady Levesons house thither, by a worthy, diligent and painefull obseruer and preseruer both of plants and all other natures varieties, often remembred before in this worke, called Iohn Tradescante, who there finding it, gaue me the knowledge thereof, and I haue vpon his report set it here down in this manner:The Romane red Beete, calledBeta raposa, is both for leafe and roote the most excellent Beete of all others: his rootes bee as great as the greatest Carrot, exceeding red both within and without, very sweete and good, fit to bee eaten: this Beete groweth higher then the last red Beete, whose rootes are not vsed to bee eaten: the leaues likewise are better of taste, and of as red a colour as the former red Beete: the roote is sometimes short like a Turnep, whereof it took the name ofRapaorraposa; and sometimes as I said before, like a Carrot and long: the seede is all one with the lesser red Beete.The Italian Beete is of much respect, whose faire greene leaues are very large and great, with great white ribbes and veines therein: the stalke in the Summer time, when it is growen vp to any height, is six square in shew, and yellowish withall, as the heades with seede vpon them seeme likewise.The great red Beete that Master Lete a Merchant of London gaue vnto Master Gerrard, as he setteth it downe in hisHerball, seemeth to bee the red kinde of the last remembred Beete, whose great ribbes as he saith, are as great as the middle ribbe of the Cabbage leafe, and as good to bee eaten, whose stalke rose with him to the height of eight cubits, and bore plenty of seede.The Vse of Beetes.Beetes, both white, greene and red, are put into the pot among other herbes, to make pottage, as is commonly known vnto all, and are also boyled whole, both in France vsually with most of their boyled meates, and in our Countrey, with diuers that delight in eating of herbes.The Italian Beete, and so likewise the last red Beete with great ribbes, are boyled, and the ribbes eaten in sallets with oyle, vinegar and pepper, and is accounted a rare kinde of sallet, and very delicate.The roote of the common red Beete with some, but more especially the Romane red Beete, is of much vse among Cookes to trimme or set out their dishes of meate, being cut out into diuers formes and fashions, and is grown of late dayes into a great custome of seruice, both for fish and flesh.The rootes of the Romane red Beete being boyled, are eaten of diuers while they are hot with a little oyle and vinegar, and is accounted a delicate sallet for the winter; and being cold they are so vsed and eaten likewise.The leaues are much vsed to mollifie and open the belly, being vsed in the decoction of Glisters. The roote of the white kinde scraped, and made vp with a little honey and salt, rubbed on and layd on the belly, prouoketh to the stoole. The vse of eating Beetes is likewise held to bee helpefull to spleneticke persons.
There are many diuersities of Beetes, some growing naturally in our own Country, others brought from beyond Sea; whereof some are white, some greene, some yellow, some red: the leaues of some are of vse only, and the root not vsed: others the roote is only vsed, and not the leaues: and some againe, both roote and leafe. The ancient Authors, as by their workes appeare, knew but two sorts, the white and the blacke Beete, whereof the white is sufficiently known, and was of them termedSicula, of the later Physitians,Sicla, because it was thought first to be brought from Sicilie: the blacke abideth some controuersie; some thinking that our common greene Beete, because it is of a darke greene colour, was that they called the blacke Beete; others that our small red Beete, which is of a darke red colour, was their black Beete, which in my opinion is the more likely: But to come to the matter in hand, and giue you the descriptions of them which are in vse with vs, and leaue controuersies to such a worke as is fit for them, wherein all such matters may be discussed at large.
The common white Beete hath many great leaues next the ground (in some hot Countries growing to be three foote long, and very broade, in our Countrey they are very large, but nothing neere that proportion) of a whitish greene colour; the stalke is great, strong, and ribbed or crested, bearing great store of leaues vpon it vp to the very toppe almost: the flowers grow in very long tufts, small at the ends, and turning down their heads, which are small pale greenish yellow burres, giuing cornered prickly seede: the roote is great, long and hard, when it hath giuen seede, of no vse at all, but abideth a former winter with his leaues vpon it, as all other sorts following doe.
The common red Beet differeth not from the white Beete, but only that it is not so great, and both the leaues and rootes are somewhat red: the leaues bee in some more red then in others, which haue but red veines or strakes in them, in some also of a fresh red, in others very darke red: the roote hereof is red, spongy, and not vsed to bee eaten.
The common greene Beete is also like vnto the white Beete, but of a darke greene colour. This hath beene found neere the salt Marshes by Rochester, in the foote-way going from the Lady Levesons house thither, by a worthy, diligent and painefull obseruer and preseruer both of plants and all other natures varieties, often remembred before in this worke, called Iohn Tradescante, who there finding it, gaue me the knowledge thereof, and I haue vpon his report set it here down in this manner:
The Romane red Beete, calledBeta raposa, is both for leafe and roote the most excellent Beete of all others: his rootes bee as great as the greatest Carrot, exceeding red both within and without, very sweete and good, fit to bee eaten: this Beete groweth higher then the last red Beete, whose rootes are not vsed to bee eaten: the leaues likewise are better of taste, and of as red a colour as the former red Beete: the roote is sometimes short like a Turnep, whereof it took the name ofRapaorraposa; and sometimes as I said before, like a Carrot and long: the seede is all one with the lesser red Beete.
The Italian Beete is of much respect, whose faire greene leaues are very large and great, with great white ribbes and veines therein: the stalke in the Summer time, when it is growen vp to any height, is six square in shew, and yellowish withall, as the heades with seede vpon them seeme likewise.
The great red Beete that Master Lete a Merchant of London gaue vnto Master Gerrard, as he setteth it downe in hisHerball, seemeth to bee the red kinde of the last remembred Beete, whose great ribbes as he saith, are as great as the middle ribbe of the Cabbage leafe, and as good to bee eaten, whose stalke rose with him to the height of eight cubits, and bore plenty of seede.
The Vse of Beetes.Beetes, both white, greene and red, are put into the pot among other herbes, to make pottage, as is commonly known vnto all, and are also boyled whole, both in France vsually with most of their boyled meates, and in our Countrey, with diuers that delight in eating of herbes.The Italian Beete, and so likewise the last red Beete with great ribbes, are boyled, and the ribbes eaten in sallets with oyle, vinegar and pepper, and is accounted a rare kinde of sallet, and very delicate.The roote of the common red Beete with some, but more especially the Romane red Beete, is of much vse among Cookes to trimme or set out their dishes of meate, being cut out into diuers formes and fashions, and is grown of late dayes into a great custome of seruice, both for fish and flesh.The rootes of the Romane red Beete being boyled, are eaten of diuers while they are hot with a little oyle and vinegar, and is accounted a delicate sallet for the winter; and being cold they are so vsed and eaten likewise.The leaues are much vsed to mollifie and open the belly, being vsed in the decoction of Glisters. The roote of the white kinde scraped, and made vp with a little honey and salt, rubbed on and layd on the belly, prouoketh to the stoole. The vse of eating Beetes is likewise held to bee helpefull to spleneticke persons.
Beetes, both white, greene and red, are put into the pot among other herbes, to make pottage, as is commonly known vnto all, and are also boyled whole, both in France vsually with most of their boyled meates, and in our Countrey, with diuers that delight in eating of herbes.
The Italian Beete, and so likewise the last red Beete with great ribbes, are boyled, and the ribbes eaten in sallets with oyle, vinegar and pepper, and is accounted a rare kinde of sallet, and very delicate.
The roote of the common red Beete with some, but more especially the Romane red Beete, is of much vse among Cookes to trimme or set out their dishes of meate, being cut out into diuers formes and fashions, and is grown of late dayes into a great custome of seruice, both for fish and flesh.
The rootes of the Romane red Beete being boyled, are eaten of diuers while they are hot with a little oyle and vinegar, and is accounted a delicate sallet for the winter; and being cold they are so vsed and eaten likewise.
The leaues are much vsed to mollifie and open the belly, being vsed in the decoction of Glisters. The roote of the white kinde scraped, and made vp with a little honey and salt, rubbed on and layd on the belly, prouoketh to the stoole. The vse of eating Beetes is likewise held to bee helpefull to spleneticke persons.