‘Poiree’ is now translated as ‘swiss chard’, but in Cotgreve’s French/English dictionary of 1611 it is “Poiree: f. Beets, Looke Poree” – and the dictionary is search-able…..
Salad of ribs of beets
“The Italian Beete, and so likewise the last red Beete with great ribbes, are boyled, and the ribbes eaten in sallets with oyle, vinegar and pepper, and is accounted a rare kinde of sallet, and very delicate.”
- Parkinson, John. A Garden of Pleasant Flowers. 1629. p. 490.
In the great minds think alike…here’s more from the New York Times
So just how did beets become both Swiss and Chard? It’s all part of …..
The Secret Life of BEEtS.
Stay tuned – it’s BEET WEEK.