I enjoy it in soups, tarts, salads, with fish and lamb. Sea beet is an aristocrat in the world of wild greens. Tasted it, and it was lovely. I use the seeds of that other goosefoot – orache – like quinoa. Much more common than sea beet (at least in SW Scotland) is its near relation in the goosefoot (chenopodium) family, orache, which is less substantial but equally delicious before it flowers. saag aloo made with sea beet, scurvy grass, coriander grass and gorse buds. You must — there are over 200,000 words in our free online dictionary, but you are looking for one that’s only in the Merriam-Webster Unabridged Dictionary. 'Nip it in the butt' or 'Nip it in the bud'? Its genes have been tamed and refined down the ages to give us many varieties of beetroot, sugar beet, chard, spinach and lots more, so it should seem familiar. Please tell us where you read or heard it (including the quote, if possible). I looked up your site when I got home and found it very interesting. Look for glossy, oval to diamond shaped leaves in unruly rosettes on the foreshore and in about sea defences. As a botany professor, is it not possible for you to gather some seed yourself? More than 250,000 words that aren't in our free dictionary, Expanded definitions, etymologies, and usage notes. Some have such a profusion of seeds I wonder why it’s never cultivated for its seeds alone. They’re perennial, with a substantial tap root to store starch overwinter, which was selectively bred into sugar beet, and beetroot. But I prefer to leave them to create more amazing salad! Will definately be picking more of this. I’ll see you some if you want. DON’T, Your email address will not be published. Maybe a selective breeding program could develop that trait, just like selective breeding created beetroot. Required fields are marked *. Sea beet is a fairly common plant, with glossy green colonies locally abundant in some areas. Some have big fat leaves and grow tall, others are short and squat, some short with big fat leaves. Yes, it is my understanding too that these are the ancestors from which many of our modern cultivars were bred. I absolutely love the contradictory nature of these plants which manage to be unruly in their growth, while exhibiting pristine, glossy leaves which actually squeak as you pick them. Test Your Knowledge - and learn some interesting things along the way. Subscribe to America's largest dictionary and get thousands more definitions and advanced search—ad free! Leaves are at their best in spring, but remain delicious pretty much throughout the year. All Rights Reserved. [It needs to be put in the ground – doesn’t grow in a pot!] Very kind of you to offer seeds, but I have some good, healthy colonies nearby, and occasionally rescue storm-tossed roots which take quite well in the garden – hardy stuff! Regards, Look for glossy, oval to diamond shaped leaves in unruly rosettes on the foreshore and in about sea defences. We have a few plants in our garden. Does anyone have any good recipes for Sea Beet roots know how to treat them? Sea beet is a sprawling plant that grows in coastal places near the tideline. In the wild there are many clearly different varieties all within the same species and living next to each other. Can be -30C some nights. Thanks Brian. They are almost invariably woody in my experience. Accessed 27 Nov. 2020. Website by: Your email address will not be published. Hi, Busy foraging teacher. If you like spinach, you will absolutely love  sea beet. They have superior flavour, texture and nutrient content to any of their progeny. , I was walking by the sea today and seen a lady picking it. Learn a new word every day. It flowers from July to September. I asked her about it, and she said it was wild spinagh. You can occasionally see the purple colouration from which beetroot was selectively bred in the young leaves. Visiting Galloway for Galloway Wild Foods Events, Corona Virus and Galloway Wild Foods Events. of “leaf beet” seed but the original is of greater interest. Curiously, these generously green shrubs are also in the same family as the rather different looking , but equally delectable, marsh samphire. Hi Retired botany professor. Look for it on shingle beaches, bare ground, cliffs and sea-walls, and in saltmarshes. Mentioned modern derivative varieties from Sea Beet = Beta vulgaris (lower case ‘v’ is proper, please.) We have it growing in abundance in our garden in Manchester, after simply grabbing some when we saw it by the sea, and potting it up when we got home! Possibly potted so I can bring them in for the winter. It also often grows in spectacular locations with waves breaking at it and spindrift tumbling across its stalwort glossy greens. I’m in British Columbia. Variety is great, but I don’t think we have ever improved on the original. I’d like to grow some, if I could. Margaret. I only try them when they get smashed up by a storm, so maybe not the fairest trial. Careful cropping of a few leaves per plant, and still further restraint during winter, should allow for a steady supply. No, sorry. Is seed available? Young sea beet leaves, showing purple markings. © 2020 Galloway Wild Foods. I notice that I can obtain several varieties (cultivars?) Magnificent! It is a close relative of some of our cultivated beets, such as Sugar-beet, Swiss chard and Beetroot, and can also be cooked and eaten. Can you spell these 10 commonly misspelled words? Sea beet definition is - a wild Old World beet (Beta maritima or B. vulgaris maritima) lacking a conspicuously swollen root that is probably the ancestor of the common garden beets. Start your free trial today and get unlimited access to America's largest dictionary, with: “Sea beet.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/sea%20beet. Like many true aristocrats, it has an unkempt appearance that belies its pedigree. Are these plants perennials? Post the Definition of sea beet to Facebook, Share the Definition of sea beet on Twitter. , It’s like eating the bark off your favourite Apple tree. My all time favourite perennial veggie! Good manners is proper, please. It makes for a very good saag aloo. I tried roasting them in chip style with skin on, oil, salt and rosemary…..the texture was pretty chewy. Has anyone attempted to cultivate the original inland? Mark. Taught some economic botany. I highly recommend it. That said, I would urge you to leave solo specimens alone, and spread your picking around well established plants where they proliferate. I guess like most plants, a combination of environmental challenges, phenotypes and genetic mutation lead to a wide range of physical forms. You can really taste its pedigree if you boil, blanch, steam, wilt or eat raw the succulent leaves. They are distant relatives of quinoa. Here in South East England the seeds a available around August. Like many true aristocrats, it has an unkempt appearance that belies its pedigree. I don’t supply and i’m not a gardener. What made you want to look up sea beet? 'All Intensive Purposes' or 'All Intents and Purposes'? Sea beet is an aristocrat in the world of wild greens. Delivered to your inbox!