A History of Beetroot

Beetroot as we know it is a descendant of Wild sea beet an ancient, native perennial species with a history dating back over 10,000 years. Evidence of its consumption, including carbonized seeds and roots, has been found at Mesolithic archaeological sites (E.g Denmark). Pollen records suggest it has been present in Europe for approximately 120,000 years.

Cultivated by the the Greeks and the Romans in 2000 BC, focusing primarily on the leaves but also using the roots (much smaller than today’s) as a medicinial herb. Used as a laxative, to combat fevers, blood disorders and to heal wounds. Thought to be an aphrodisiac and considered valuable enough to be offered to the sun god Apollo in the temple of Delphi; the humble beetroot also appears in frescoes adorning the walls of Pompeii.

Over many centuries they were selected and bred for thicker roots, until in the 16th century the familiar red beetroot was developed and popularised. German chemist Andreas Marggraf identified sugar in beets in 1747; this would turn out to be a crucial, revolutionary food item during the Napoleonic wars (1803-1815). As Britain began its naval blockade of the continent, sugar cane became a scarce and expensive resource. In 1811, after being presented with white sugar loaves made from beets; Napoleon pushed for large-scale production, ordered the planting of 32,000 hectares across Europe.

Used to dye fabric for centuries, beetroot also has a surprising history in cosmetics. From the Romans to the Celts this root has been used to tint lips and skin. In the Victorian era it was also being used to colour hair. During the second world war beetroot saw a resurgence as rationing hit, and is once again enjoying a rise in popularity as an ingredient in natural cosmetics.