Sea beet

Sea beet
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Order: Caryophyllales
Family: Amaranthaceae
Genus: Beta
Species:
B. vulgaris
Subspecies:
B. v. subsp. maritima
Trinomial name
Beta vulgaris subsp. maritima

The sea beet, Beta vulgaris subsp. maritima (L.) Arcangeli.,[1] is an Old World perennial plant with edible leaves, leading to the common name wild spinach.

Description

Sea beet is an erect and sprawling perennial plant up to 80 centimetres (31 in) high with dark green, leathery, untoothed, shiny[2] leaves. The lower leaves are wavy and roughly triangular while the upper leaves are narrow and oval. Blooming in summer, the inflorescence is borne on a thick, fleshy grooved stem in a leafy spike. The individual flowers are hermaphroditic, green and tiny with the sepals thickening and hardening around the fruits.[3] They are wind-pollinated.

Taxonomy

The species was previously of the Chenopodiaceae. Carl Linnaeus first described Beta vulgaris in 1753; in the second edition of Species Plantarum in 1762, he divided the species into wild and cultivated varieties, giving the name Beta maritima to the wild taxon.[4]

The sea beet is the wild ancestor of common vegetables such as beetroot, sugar beet, and Swiss chard.

Distribution and habitat

Sea beet is found in maritime locations in Europe, northern Africa, and southern Asia.[4] In the British Isles it is found round the coasts of England, Wales, Ireland and southern Scotland.[5] It grows at the top of sand and pebble beaches, at the drift-line on saltmarshes, on sea-walls, coastal rocks and cliffs. It also occurs on wasteland near the sea, and occasionally on rubbish tips and roadsides inland.[5] On the pebble banks of Chesil Beach in Dorset, it dominates the drift-line along with oraches Atriplex spp., and is in dynamic equilibrium with a community dominated by shrubby sea-blite Suaeda vera.[6]

It requires moist, well-drained soils, and does not tolerate shade. However, it is able to tolerate relatively high levels of sodium in its environment.[7]

Uses

Its leaves have a pleasant texture and taste, being good served raw or cooked (minus the tough stems), similar to spinach.[2]

References

Wikimedia Commons has media related to Beta vulgaris subsp. maritima.
  1. ^ Lange, W., W. A. Brandenburg and T.S.M. De Bock. 1999. Taxonomy and cultonomy of beet (Beta vulgaris L.). Botanical Journal of the Linnean Society 130:81-96.
  2. ^ a b Francis-Baker, Tiffany (2021). Concise Foraging Guide. The Wildlife Trusts. London: Bloomsbury. p. 51. ISBN 978-1-4729-8474-6.
  3. ^ McClintock, David; Fitter, R.S.R. (1961). The Pocket Guide to Wild Flowers. London: Collins. p. 44.
  4. ^ a b Lange, W. (1996). "International Beta Genetic Resources Network" (PDF). Bioversity International. p. 24. Retrieved 9 July 2011. In the second edition of Species Plantarum (1762), the species was split up into wild and cultivated materials. The wild taxon was named Beta maritima, and the cultivated material remained to be split up into varieties carrying Latin names.
  5. ^ a b "Beta vulgaris subsp. maritima". Online Atlas of the British and Irish Flora. Botanical Society of Britain and Ireland and Biological Records Centre. Retrieved 22 March 2020.
  6. ^ "Annual vegetation of drift lines". JNCC. Retrieved 18 March 2020.
  7. ^ Beta Maritima: The Origin of Beets. Springer. 2012. ISBN 978-1-4614-0841-3. The volume will be completely devoted to the sea beet, that is, the ancestor of all the cultivated beets. The wild plant, growing mainly on the shore of the Mediterranean Sea, remains very important as source of useful traits for beet breeding.