Foraging Gozo. Sea Beet.

Sea Beet is found growing wild on Gozo and is a great alternative to Swiss Chard.

Author of, Weeds For Health On Gozo, Heléna Szöllősy shares everything you need to know about the wild plants that make up Gozo’s unique and diverse flora. Enjoy learning about the healing benefits and many usages of Sea Beet which flowers from March to July.

Botanical Name: Beta maritima- L.
Synonyms: Beta vulgaris subsp. maritima
Family name: Amaranthaceae or Chenopodiaceae
Maltese Name: Selq
Common Names: Sea Beet, Spinach Beet, White Beet, Wild Beet
Meaning of the Name: Beta, an ancient Latin name for beet, maritima, from Latin, growing by the sea, pertaining to the sea, coastal.

DESCRIPTION

Sea beet is an annual or biennial herb. The leaves are dark green or reddish, frequently forming a rosette from the underground stem. On Gozo it flowers from March to July.

• Habitats: Banks and shingle by the coast.
• Range: Native to the coasts of Europe, northern Africa, and southern Asia Coastal areas of Europe, south and east to North Africa and Asia to the East Indies
• Status for Malta: Indigenous. Originating from Maltese islands. Common in the wild.
• Parts Used: leaves, root.
• Herbal actions: Analgetic, Antitumor, Emmenagogue
• Main Active Constituents: anthocyanin, betacyanin, betanin, betanidin, betalmic acid, flavonol glycosides, folate, minerals (calcium, iron, magnesium, phosphorous, zinc), nitrogenous pigments (betalains), phenolic acids, proteins (beetin), saccharose, starch, vitamins (vitamins A and C, niacin, thiamine, riboflavin), vulgaxanthin,

INTERNAL USES:

1. Although little used in modern herbalism, beet has a long history of folk use, especially in the treatment of tumours.
2. A decoction prepared from the seed has been used as a remedy for tumours of the intestines. The seed, boiled in water, is said to cure genital tumours.
3. The juice or other parts of the plant is said to help in the treatment of tumours, leukaemia, and other forms of cancer such as cancer of the breast, oesophagus, glands, head, intestines, leg, lip, lung, prostate, rectum, spleen, stomach, and uterus.
4. A decoction is used as a purgative by those who suffer from haemorrhoids in South Africa. Leaves and roots are used as an emmenagogue.
5. Plant effective in the treatment of feline ascariasis. In the old days, beet juice was recommended as a remedy for anaemia and yellow jaundice, and put into the nostrils to purge the head, clear ringing ears, and alleviate toothache.
6. Juice of the white beet was said to clear obstructions of the liver and spleen.

EXTERNAL USES:

1. Beet juice in vinegar was said to rid the scalp of dandruff as scurf and was recommended to prevent falling hair.
2. The juice has been applied to ulcers.

EDIBLE USES:

1. The sea beet is the wild ancestor of common vegetables such as beetroot, mangold, sugar beet and Swiss chard. The wild plant always has been harvested and used both for food and as a medicinal herb.
2. Young leaves – raw or cooked. Its leaves have a pleasant texture and taste when served raw or cooked, and because of this, it is also known as wild spinach. It is a delicious spinach substitute in the spring.

PRECAUTIONS: none known

Make This! Creamed Sea Beet Gratin

INGREDIENTS

1. 500g sea beet, stalks removed (unless they are very tender, in which case leave them on), washed.
2. 50g coarse breadcrumbs
3. 50g grated cheddar (or other flavoursome cheese)
4. Sea salt and freshly ground black pepper.
5. For the béchamel:
6. 500ml whole milk
7. 1 bay leaf
8. a wedge of onion
9. 35g butter
10. 35g plain flour

Preparation

1. Bring a pan of water to a boil and salt it lightly.
2. Drop the sea beet into the boiling water, cook for two to three minutes and drain. When cool enough to handle, squeeze out all the water, then chop coarsely.
3. Put the milk in a pan with the bay leaf and onion. Bring to just below boiling, then turn off the heat and leave to infuse for at least 30 minutes.
4. Heat the butter in a medium saucepan over medium heat. When melted and bubbling, stir in the flour to make a smooth roux. Let this bubble over gentle heat for about three minutes, then remove from the heat, add a quarter of the warm milk (if it is cooled right down, reheat it gently before you add it) and beat vigorously to form a smooth paste.
5. Add another quarter of the milk and beat again until smooth. Repeat with the remaining milk. When you have a smooth sauce, return the pan to the heat and simmer gently, stirring often, for four to five minutes.
6. Heat the grill to medium. Remove the sauce from the heat, stir in the sea beet and season to taste.
7. Spread the mixture in a shallow ovenproof dish, scatter with the breadcrumbs and cheese, and grill until golden and bubbling. Serve straight away.

Want to learn what else you can forage on Gozo? Click here.

Author : Heléna Szöllősy. Editor: GITH

Helena is an expert on the medicinal properties of plants having trained in Herbal Medicine and Naturopathy, specialising in Phytotherapy including Homeopathy, Aromatherapy, Apitherapy and Bach Flower Therapy.

Information on the traditional uses and properties of herbs is provided in this book for educational purposes only and is not intended as medical advice. This information is not intended to be used to diagnose, prescribe or replace professional medical care. If you have any serious health concerns, you should always check with your healthcare practitioner before self-administering herbs. Please also undertake your own research when foraging. Some wild plants are endangered and are protected by law.

Author: GITH