Beta vulgaris flavescens
Herb: Swiss Chard
Latin name: Beta vulgaris flavescens
Family: Chenopodiaceae (Goosefoot Family)
Medicinal use of Swiss Chard:Although little used in modern herbalism, beet has a long history of folk use, especially in the treatment of tumours. 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. 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. Some figure that betacyanin and anthocyanin are important in the exchange of substances of cancer cells, others note two main components of the amines, choline and its oxidation product betaine, whose absence produces tumours in mice. The juice has been applied to ulcers. A decoction is used as a purgative by those who suffer from haemorrhoids in South Africa. Leaves and roots used as an emmenagogue. 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. Beet juice in vinegar was said to rid the scalp of dandruff as scurf, and was recommended to prevent falling hair. Juice of the white beet was said to clear obstructions of the liver and spleen. Culpepper (1653) recommended it for treating headache and vertigo as well as all affections of the brain.
Description of the plant:
Habitat of the herb:Not known in a truly wild situation.
Edible parts of Swiss Chard:Leaves - raw or cooked like spinach. A very good spinach substitute, the leaves are large and easily harvested, yields are high. Some people dislike the raw leaves since they can leave an unpleasant taste in the mouth. Leaf stems - cooked. The steamed stems retain their crispness and have a delicious flavour, they are considered to be a gourmet vegetable. Flowering stem - cooked. A broccoli substitute.
Propagation of the herb:Seed - sow in situ in early April for the summer crop and again in early July to August for the winter and spring crop. It is also possible to obtain an earlier crop by sowing the seed in a tray in a greenhouse in March and planting out in April/May.
Cultivation of Swiss Chard:Not known in a truly wild situation.
Known hazards of Beta vulgaris flavescens:None known
Plant information taken from the Plants For A Future.