[Sca-cooks] swiss chard =/= beet greens?

[jehan.yves]

         I think many markets also sell the greens separately from the 
root. This gives them two products for the price of one.
JehanYves
At 05:45 PM 5/17/2005, you wrote:

>Ene bichizh ogsen baina shuu...
>
> > Am Dienstag, 17. Mai 2005 22:20 schrieb Carole Smith:
> > > Aren't the leaves of modern beets edible?
> >
> > Well, I've eaten some and I'm still around. It's just not worth buying
>beets
> > for the leaves.
>
>Might be a difference in varieties between you guys and the US. I frequently
>buy beets for the greens, wqhen I'm not growing them, and US seed catalogs
>will mention that particular varieties have particularly good greens. Maybe
>something like the difference between US and European attitudes towards
>maize?
>
> > > I have been told by cooks I thought knowledgeable that the roots of the
> > > beet were not considered food in period, but that the leaves were.  It
> > > hasn't been on my hot list to verify this one.
> >
> > I doubt it. I guess it is possible that Apicius means beet greens served
>with
> > mustard and vinegar, and that de Rontzier wants them pickled with anise,
>but
> > both seem to jive much better with the root.
> >
> > YIS
> >
> > Giano
>
>I think there was a long discussion here some time ago. I know, with the
>help of a Russian friend, we determined that there was a distinct vocabulary
>differentiating beetroot and greens.
>
>Saint Phlip,
>CoD
>
>"When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
>cat.
>
>Never a horse that cain't be rode,
>And never a rider who cain't be throwed....
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks