Note: Information is dated. Do not rely on it.

Beet. A genus of biennial, fleshy-rooted plants of the natural family Chenopodiacae. About fifteen species of this genus are known, only one of which, Beta vulgaris, has much economic importance. This, the common beet of the garden, includes all the fleshy-rooted varieties, such as red beet (with a fleshy large carrot-shaped root), yellow beet, sugar beet, mangel-wurzel, etc. The beet requires a rich light soil, and being a native of the Mediterranean region is impatient of severe cold, requiring to be taken up in the beginning of winter and packed in dry sand, or in pits like potatoes, the succulent leaves having been first removed. Red beet is principally used at table, but if eaten in great quantity is said to be injurious. The beet may be taken out of the ground for use about the end of August, but it does not attain its full size and perfection until the month of October. A good beer may be brewed from the beet, and it yields a spirit of good quality. From the white beet the French, during the wars with Napoleon I., succeeded in preparing sugar. Since that time, with the increase of chemical and technical knowledge, the making of beet sugar has become an important industry in France, Germany, Austria, Russia, Belgium, Holland, and some parts of the United States. A variety of Beta vulgaris known as Swiss Chard is grown as a leaf vegetable. The whole leaf is eaten for "greens" like spinach, or the petiole and broad fleshy midrib is cooked and eaten like asparagus.

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