What kind of plant is chard? Swiss chard

Chard (leaf) is more of a vegetable than a green - a large plant up to 60-70 cm high. Chard is very beautiful - it decorates a vegetable garden and even a flower garden, the red-petioled varieties with carved leaves are especially beautiful.

Chard grows best, developing a beautiful rosette, in fertile and loose, non-acidic soils with sufficient moisture. The brightly colored petioles and elegant leaves of chard invariably attract attention and are good decoration garden For compact leaf varieties of chard, the recommended distance between plants is about 25 cm, for petiole varieties with large leaves - twice as much.

For decorative purposes, gardeners grow various varieties of chard, among which the following varieties stand out:

• green petiolate (with green petioles and leaves, semi-erect or semi-spread rosette);
• silver-petiolate (with silver-white petioles, wavy or corrugated leaves, dark green or yellow-green, straight or semi-erect rosette);
• red-petiolate (with red-crimson or red-violet petioles, dark green leaves with red veins, straight or semi-erect rosette);
• yellow-petiolate (with yellow or orange petioles, dark green leaves with golden veins, semi-erect rosette).

Beneficial properties of chard

Young leaves and petioles are eaten, which contain carbohydrates, nitrogenous substances, organic acids, carotene (up to 6 mg%), vitamins C (up to 60 mg%), B, B2, O, PP, potassium, calcium, phosphorus salts , iron, lithium, etc.

Leaf beet - chard - is rich in vitamins, very pleasant to the taste, and in terms of its productivity it is among the leaders: one plant is able to produce more than 1 kg of selected leaves and petioles.

Chard is highly valued in the early spring, when green vitamin products are still scarce. It is used to prepare salads, vinaigrettes, soups, beetroot soups, cold appetizers and main courses - it is stewed in butter and lard, just like spinach. The petioles are boiled in salted water and fried with breadcrumbs in oil. The leaves are fermented separately or together with cabbage. The petioles can be pickled like cucumbers (by cutting them and inserting them to size into jars vertically).

Chard also has medicinal properties. It is very useful to use for diabetes, anemia, kidney stones, and high blood pressure. Eating it improves the functioning of the liver and cardiovascular system, promotes the growth of children, stimulates the activity of the lymphatic system and increases the body's resistance to colds. Chard is also recommended for use against radiation sickness. Chard root pulp is good remedy against baldness.

Chard is used in cooking different countries world for preparing a variety of dishes. This tasty and healing plant is very useful for obesity, diabetes, kidney stones, and anemia. Young leaves and cuttings are used in cooking until they are juicy and hardened.

Chard is successfully used to decorate dishes. To this end, its tender leaves can replace the traditionally used lettuce leaves. We put chard leaves on a dish, and you can put any cold appetizer on top of them.

Chard is widely used in the preparation of various vitamin-rich dietary dishes. It is good for preparing cabbage soup, borscht and, of course, a variety of salads. Stewed chard is an original appetizer for noodles or a side dish for meat.

Dangerous properties of chard

Since chard contains vitamin K in larger quantities than the body needs, it is important to consume it in moderation. After all, even healthy vitamins can cause harm if the correct dosage is not followed.

Thus, an excess of vitamin K can lead to blood viscosity and an increase in platelets. Therefore, it is extremely undesirable to consume foods rich in vitamin K for patients with thrombophlebitis, varicose veins, some types of migraines, and for patients with increased level cholesterol.

Since chard contains oxalic acid, it is recommended, like spinach, to boil it briefly before eating and drain the water in order to get rid of it.

Chard, or Swiss chard, is a popular type of leaf salad in Mediterranean countries, which is often compared to spinach, as it contains many useful substances, vitamins and minerals, while remaining an extremely low-calorie and tasty product.

In RuNet, many people write that chard was bred by breeders from beets so that the root specifically remained small and inedible. The story, to put it mildly, is implausible, because this plant has been known for a very long time. Long before scientists learned to deduce different types, in Sicily there are recipes with chard that are more than several hundred years old.

That is, some are trying to convince us that these are ordinary beets, but even though they are relatives, they are not the same thing. Sugar beets and red beets are also relatives, but that doesn’t mean that one can replace the other, does it?

However, red beet leaves are also a very useful thing, only chard’s taste is not so bitter and is more reminiscent of spinach.

What is chard? How they eat. Application

Chard is a two year old herbaceous plant families amaranth, is a close relative of the red beet, familiar to us from childhood, but only the petioles and leaves are used for food. Unlike beets, the root crop of chard does not develop, but remains very small, as a result, all attention and useful material accumulate precisely in its leaves.

The plant is quite large, reaching 60-70 cm in height. Fresh leaves are bright green, while the color of the petioles is usually red, but sometimes white and orange flowers, depending on the variety.

• Red petiole chard;
• Yellow petiole;
• Green petiolate;
• Silver-petiolate.

Chard is also highly productive; in one season, the plant can produce approximately 1 kg of petioles and leaves; it grows quickly and does not require special care.

Swiss chard is especially prized because it can be grown in early spring when there are still very few vitamins.

The Italians call this plant "beta", which means "red" in Celtic. There its succulent leaves are valued for delicate taste, beauty and nutrition and are eaten with pleasure as in fresh As part of salads, they prepare a wide variety of dishes, from pasta to pies.

They say that even Aristotle mentioned chard in his works, because in ancient times, people living in the territory of modern Greece and Italy used this plant as a medicinal plant.

Today, when it is possible to thoroughly study the products we consume, scientists were surprised to discover how rich this type of salad is necessary for a person vitamins and minerals. Chard is in second place after spinach in the ranking of the most healthy vegetables, and now you will understand why. The whole secret is in its composition.

Health benefits of Swiss chard

Recent research has shown that chard leaves contain at least 13 different polyphenolic antioxidants, including kaempferol, a cardioprotective flavonoid also found in broccoli, cabbage, and strawberries. But along with kaempferol, one of the main flavonoids found in chard leaves is syringic acid. Syringic acid has received particular attention in recent research due to its blood sugar regulating properties.

Like beets, chard is a unique source of phytonutrients called betalains, which have the ability to detoxify the body.

Ingredients of chard (100g, boiled without salt):

• Vitamin A – 306 mcg – 38% daily value;
• Vitamin K – 327 mcg – 300% daily value;
• Vitamin C – 18 mg – 22% daily value;
• And also: thiamine, riboflavin, niacin, folic acid, vitamins B5 and B6, choline.
• Magnesium, iron, calcium, manganese, phosphorus, sodium, zinc, potassium, copper, selenium.

Benefits of chard:

• Chard is recommended for diabetes, obesity, anemia, after serious illnesses and also for spring vitamin deficiency.

• Just 1 serving of chard (200 grams) can provide 60% of the daily minimum of magnesium, the most important mineral in the body.

• Research has shown that chard helps regenerate pancreatic cells.

• It has hepatoprotective properties and removes toxins from the body.

• Strengthens the immune system.

• Chard contains a record amount of vitamin K, which, like calcium and magnesium, is necessary for the formation of bone tissue.

• Improves the functioning of the cardiovascular system.

Contraindications and harm

• Vitamin K

Since chard contains much more vitamin K daily norm necessary for the human body to function normally, it is important to observe moderation in consumption. After all, even the most beneficial vitamins can be harmful if the dosage is not followed.

An excess of vitamin K increases platelets and blood viscosity, and as a result, it is extremely undesirable to consume foods rich in vitamin K for patients with varicose veins, thrombophlebitis, some types of migraines, and people with high cholesterol levels.

• Oxalates

The fact is that oxalic acid tends to crystallize, and therefore products that contain this acid are contraindicated for those who have problems with the kidneys and gall bladder.

If you are absolutely healthy, then adding a few leaves of fresh chard to your salad will not do any harm.

How to select and store chard

Choosing chard is not difficult - the leaves should be bright in color, shiny, juicy and crisp.

Always pay attention that there are no yellow or brown spots. Experienced chefs recommend choosing smaller leaves, they are more tender and tastier.

Chard should be washed under cold running water. Soaking leaves is contraindicated because in this way many beneficial substances are lost.

To keep chard leaves fresh longer, place them in plastic bag, and close tightly so that there is no air left inside. Thus, chard can be stored in the refrigerator for up to 5 days. Leaves should be washed only immediately before use.

If necessary to store a large number of leaves, then they must first be washed, cut, placed in bags and frozen, as is done with spinach.

How to cook chard

The best way to get more benefits and nutrients is through quick cooking. First, lower the petioles into boiling water, cook for 2 minutes, then add the leaves and cook together for another 3. The vada needs to be drained, and the chard can then be used for its intended purpose. You can, for example, add it to an omelette, or pasta, or mix it with pieces of cheese and olives, garlic and olive oil, you get a wonderful vitamin salad.

Here are some ideas:

• In Italy, boiled chard is used to make vegetarian lasagna.

• Stuffed cabbage rolls in chard leaves

• Chard puff pastries

Chard, a product that certainly deserves more attention, because it is not a previously capricious plant that is so rich in vitamins and nutrients. Perfect option when you want to diversify your family's diet.

Here in Italy I came across several varieties (cultivars) of this plant, with thin and thick stems that were yellow, white and green.

According to the recipe that I offer, chard can be prepared very quickly, and the taste is very good, especially those who are on a diet should like it, it’s an alternative to cabbage and salads.

How to cook chard

In Italy, beet tops are used in preparing a lot of different dishes, and the number of recipes is simply off the charts; they are fried and boiled, they are prepared as first and second courses, appetizers, casseroles, pies, side dishes and more.

In Italy they sell chard all year round , in almost all supermarkets and vegetable markets. In this recipe for chard with olive oil and garlic, I used a variety with massive white stems and large dark green leaves. Photos are included with the recipe.

1. Buy chard 1 kg
2. Separate the leaves from each other and wash well
3. Cut the stems from the leaves and cut into strips. I cut the stem into 2 - 3 parts, leaves into 2

4. Throw our chopped chard into boiling salted water and cook for 10 - 15 minutes
5. After draining the water
6. Place a frying pan on the stove, pour it on olive oil(3 tbsp) and place cooked chard in it

7. Chop the garlic (1 clove) and mix with the chard in a frying pan.
8. Cover with a lid and simmer for another 15 minutes until the water has evaporated (although some may remain). If there is not enough salt, you can add to taste.

Chard is very popular in Southern Europe, thanks to its beneficial properties. Although it consists of almost 90% water, it contains plenty of vitamins and minerals, especially in the leaves.

Beneficial properties of chard

prevents aging, contains antioxidants - beta-carotene, vitamins A, groups B, E, C, K, zinc, lutein, folic acid, oxalic acid, potassium, phosphorus and other minerals.
strengthens bones and promotes normal functioning brain - this is facilitated by a rich dark green color, which indicates a high content of vitamin K, which helps the good absorption of calcium.
regulates blood sugar levels - the best food for diabetics.
promotes proper functioning of the intestines - due to the high content of coarse fibers and fiber.
supports a healthy cardiovascular system - contains sufficient iron.
stimulates hair growth and health - thanks to the Biotin content, the absence of which can cause an imbalance in protein and fat processes.
stimulates vision - namely, it contains lutein and antioxidants that help delay vision loss in older people.
helps you lose weight - boiled bitol contains 26 kcal, and the fiber it contains increases the feeling of fullness.
Helps control blood pressure – Thanks to its potassium content, eating beet tops every day can help lower blood pressure.

Chard is not nearly as popular as its closest relative, the table beet, and this is a big omission, because it is no less rich in vitamins and minerals. Only the greens and petioles of the plant are eaten. The root, even after cooking, remains tough and tasteless. It is used only as vitamin supplement for livestock feed.

What is chard and how do you eat it?

A similar question is even asked experienced housewives, since Swiss chard, despite its outstanding nutritional quality, while the product is little known.

Chard - two years old garden culture from the amaranth family. The closest relative of sugar beet, fodder beet and common beet.

There are two types:

• stem
• chard or chard

The valuable vegetable is harvested from the end of June until the lasting frosts, which usually occur in November. The more often the leaves are cut, the more abundant the harvest will be. In mild winters, the roots do not need to be dug out of the ground. Then in the second year, the first vitamin-rich chard will appear in early spring.

Stem chard has fleshy (up to 5 cm in diameter) petioles that taste like asparagus. Breeders have developed several varieties of the plant with different colors, making dishes from it not only tasty, but also very beautiful.

The stems are not consumed raw. Most often they are boiled, then rolled in breadcrumbs and fried in butter. They also put the petioles in vegetable stews or first courses.

Schnitt chard (Roman cabbage) is a lush rosette of leaves, smooth or with a clearly defined texture. If the stem variety has small greens, then in this case some specimens reach a length of 45 cm. The color of the leaves varies from light green to dark green, with red edges and veins.

It is recommended to eat chard fresh, as it contains many vitamins and valuable nutrients. If the leaves are cooked, this should be done as quickly as possible so that they do not lose their taste and shape.

For the winter, leaf and petiole chard should be frozen. This method helps the best way preserve the nutritional quality of the product. In addition, the plant is pickled, salted and fermented like cabbage.

Benefits and harms

Summer residents are in no hurry to grow chard on their plots, mistakenly believing that it can be replaced with young tops of ordinary beets. However, it is not. Even if you don’t take into account the difference in taste - beet tops are bitter and not as tender as chard, beneficial features The two types of leafy greens are completely incomparable.

Let's start with vitamins. Chard contains:

• Vitamin K, which supports metabolic processes in bone and connective tissues, as well as correct work kidney Lack of this substance leads to skeletal deformation, salt deposits on the walls of blood vessels and internal hemorrhages.

  Attention!

  Chard is able to provide our body with a triple daily requirement of vitamin K. However, an excess in this case is no less dangerous to health than a deficiency: blood viscosity increases, and blood clots may occur. Therefore, it is not advisable to eat chard in large quantities - everything is good in moderation.

• There is no less vitamin C in chard than in green onions - 33% of the daily value. Therefore, by regularly consuming this product fresh, we increase immunity, improve the condition of skin and hair, and cleanse the blood.
• Vitamin A, a powerful antioxidant that keeps our body healthy, is also present in chard, which makes it indispensable for poor vision, frequent bronchial diseases, and problems with the “female” organs.
• In addition, chard contains, but in smaller doses, B vitamins, including thiamine, which supports the work nervous system And pantothenic acid, participating in the most important metabolic processes.

The leafy vegetable is rich in minerals; it contains almost the entire “periodic table”. Salts of iron, potassium, calcium, copper, phosphorus, manganese and sodium are known to promote the normal functioning of the main body systems and prolong youth.

In addition to the above, the following were found in chard:

• 19 polyphenolic antioxidants
• cardioprotective flavonoid
• syringic acid, which normalizes blood sugar levels
• phytonutrients responsible for the timely removal of waste and toxins.

With regular consumption of chard, the risk of cancer and cardiovascular diseases, vision improves, the body is cleansed, bones and teeth are strengthened. This good prevention diabetes, anemia and atherosclerosis.


Chard is recommended:

1. During the recovery period after serious illnesses, including those associated with surgery.
2. For problems with the pancreas.
3. People suffering from diabetes or obesity.
4. Women who have reached menopause.
5. For the treatment of depression, insomnia and other nervous disorders.
6. Externally for burns, abscesses and conjunctivitis. Considered good cosmetic product, rejuvenates and whitens the skin, reduces hair loss.
7. To improve immunity, as a general strengthening product if there are inflammatory processes in the body.
8. As a digestive stimulant.

Swiss chard should definitely be included in their diet for people who are trying to get rid of excess weight. The healing plant will not only help you successfully lose unnecessary pounds, but will also cleanse the body of toxins that provoke overeating and cravings for “forbidden” foods, such as fast food or sweets.

Contraindications

Chard contains oxalates - salts and ester compounds of oxalic acid, which interfere with the absorption of calcium and lead to the growth of kidney stones or gall bladder. Therefore, for those who already have formations in these organs, it is better to refrain from eating green vegetables or do so with great caution.

Attention!

Freshly squeezed chard juice is not recommended for adding to smoothies and fresh juices, as it can cause dizziness, a sharp decrease in blood pressure, nausea or vomiting. The reason for this is special volatile compounds that continue to be released some time after the plant has been treated. To protect yourself from unpleasant sensations, the juice is allowed to settle and only then consumed.

Cooking recipes

Here are some options for preparing this useful crop.

Pickled chard stalks

The stems can be pickled, similar to.

We will need

• 500 g stem chard
• 2 – 3 tbsp. l. salt without a slide
• 1 – 1.5 tbsp. l sugar
• 1 tbsp. l. vinegar essence
• 1 liter of water
• dill umbrellas (preferably with seeds)
• garlic cloves
• horseradish leaves, currants, cherries to taste and desire
• spices: mustard powder, several peas of allspice, sesame

Cooking method

1. Let's prepare the chard petioles: remove the leaves, rinse thoroughly and place in a colander to drain.
2. Cut the stems into pieces of approximately the same length, focusing on the height of the jar (it is recommended to take half-liter containers). In order for the chard to be completely immersed in the marinade, it should be about 1.5 cm short of the neck.
3. The filling solution is prepared in the following way: pour vinegar essence into boiling water, stir thoroughly, then add sugar, salt and bring to a boil again.
4. At the bottom of pre-sterilized and dried jars we place a large umbrella of dill, 2 - 3 garlic cloves, some spices (2-3 allspice peas, 1/3 tsp mustard powder) and leaves for aroma. We lightly press all these “flavoring additives” so that they do not take up much space.
5. Fill the container with chard petioles, placing them vertically. Pour hot marinade, sterilize and immediately roll up.
6. We cool our preparations by turning the jars upside down, and then store them in a dry, cool place.

How can you easily check the sealing tightness and be sure that the preservation will not “explode” during storage? Just look at the lid. If it is slightly “pulled in”, you don’t have to worry about the quality of the workpiece.

This traditional holiday pastry is made for Easter in Italy with spinach leaves. But what stops us from using beet salad crop? It won't turn out any worse.

We will need

• 2 sheets of prepared yeast puff pastry
• large bunch of chard
• 5 – 6 eggs
• 200 g hard cheese

Preparation

1. Blanch the chard leaves or steam them for 5 – 7 minutes.
2. Chop the greens, sprinkle with salt and pepper.
3. Place a thinly rolled out layer of dough into a greased baking pan. We distribute the filling from the leaves, then at some distance from each other we make “nests” in it, where we put a small piece butter and carefully pour in one egg at a time.
4. Sprinkle the entire surface of the pie with grated cheese and cover with a second sheet of dough. Pinch the edges and brush with egg yolk.
5. Bake until done in an oven preheated to 200ºC.

Spicy chard salad

In general, there are a lot of salads with this crop. These leaves will garnish any appetizer of various fresh vegetables. I’ll give you a version of a healthy green salad.

We will need

• small bunch of Swiss chard
• 2 cloves of garlic
• 50 ml any vegetable oil(ideally olive)
• equal parts cilantro, dill and parsley
• 5 shelled walnuts
• 1 tbsp. l. lemon juice
• salt and sugar to taste

Preparation

1. Wash the chard leaves well, blanch, and drain.
2. Tear it with your hands, quite coarsely, you can crush it slightly if the greens are hard.
3. Add finely chopped cilantro, parsley and dill, as well as crushed nuts.
4. Make a dressing from butter, salt, sugar and garlic pressed through a press.
5. Pour over the salad, add lemon juice, let it brew for half an hour.

Omelette

For an omelette you need to take a lot of leaves. When cooked, they decrease significantly in volume.

Ingredients

• 500 g chard
• 4 eggs
• 3 tablespoons olive oil
• 2 cloves garlic
• grated parmesan – 2 tablespoons
• freshly ground black pepper and salt to taste.

Preparation

1. Rinse the chard thoroughly. Separate the stems from the leaves. Boil the petioles until soft in salted water, drain in a colander and let the liquid drain.
2. Heat olive oil in a frying pan, add finely chopped garlic cloves. As soon as the garlic turns golden, add the boiled stems and sauté until the moisture evaporates.
3. Add the leaves cut into strips. Continue sautéing. The leaves will greatly decrease in volume.
4. Beat the eggs with a whisk, add salt and freshly ground pepper. Pour the egg mixture into the pan with the chard.
5. Fry the omelette over medium heat, covered, stirring occasionally. When the omelet is almost cooked, sprinkle with grated Parmesan.
6. Remove the finished omelette from the heat and serve.

Also check out where you can also use the leaves of this crop collected from the garden.

Chard dishes are distinguished by their speed of preparation and delicate, refined taste. Those who are still unfamiliar with this variety of beets should definitely try it - there is no doubt that it will decorate the family table.

Let's eat not only tasty, but also healthy!

Swiss chard is a little-known crop in Russia. This is a big omission for gardeners. The vegetable has a large nutritional value, excellent taste, has medicinal properties. Chard is absolutely unpretentious to growing conditions and provides the diet with a tasty and healthy product from the beginning of winter until frost.

Chard is one of the most ancient vegetable crops. Its cultivation by humans began around 2000 BC. e. in ancient Mesopotamia. The culture came to Russia in the 16th century.

Changes in climate and soil conditions have led to the evolution of the chard root crop. It expanded in width, the woody tissues became juicy and fleshy. After some time, the wild forms of the vegetable transformed into table beets. Therefore, vegetables have similar agricultural technology, taste and nutritional qualities.
Chard belongs to the Amaranthaceae family and the Beet genus. The leaves and petioles are eaten; the root of the plant is inedible.. The culture is popular in Europe, the USA and Japan. It is rare in private gardens in Russia.
This is a biennial plant. In the first year, roots and a rosette of leaves develop, in the second year it blooms and forms seeds. The vegetable is characterized by large leaves with a variety of colors, a corrugated surface and wide petioles. The taste of the petioles and leaves resembles young beets and spinach.

There are leaf and petiole forms of Chard. Petiolate forms differ in petiole width up to 5 cm; they are eaten as asparagus. Leaf forms are used in cooking as young cabbage and spinach.

Composition and beneficial properties

The leaves and petioles of chard accumulate useful substances, forming a unique biological complex in their composition.
Compound:

• vitamins: C, E, K, PP, group B, provitamin A, biotin;
• mineral elements: potassium, calcium, sodium, magnesium, phosphorus, iron, manganese, copper;
• betanin, betaxanthin;
• flavonoids: vitexin, quercetin, catechin, myricetin;
• phenolic acids: caffeic, syringic, vanilla;
• pectin substances, amino acids.

100 g of Swiss chard contains 93 g of water, 3.74 g of carbohydrates, 1.6 g of dietary fiber, 1.8 g of protein. Energy value 19 kcal.
For the human diet, chard is valuable for its impressive range of nutrients and fiber content, which improves digestion. Salads, stews, cabbage rolls, etc. are prepared from chard. vegetable soups and preservation for the winter.

Chard has anti-inflammatory, regenerating, hemostatic, and antioxidant properties. IN folk medicine used to treat colds, bleeding, inflammation of the eye membranes, anemia and vitamin deficiency.
Swiss chard regulates blood sugar levels, activates brain activity and strengthens vision.
Vegetable antioxidants suppress the effects of free radicals on healthy cells and cleanse the body of toxins. This prevents the development of cancer cells, suppression of the immune system and metabolic disorders.

The only contraindication to chard is the body's sensitivity to its components. The vegetable is consumed with restrictions in case of increased blood viscosity, gout, kidney disease and rheumatoid arthritis. The oxalates contained in the vegetable can lead to complications of these diseases.

Popular varieties

Swiss chard does not have a wide variety of varieties. Plants different varieties have almost identical aroma and taste, resistance to cold and drought. When choosing a variety, gardeners focus on the ripening time and decorativeness of the plant.

Review of some varieties:

• Emerald. A plant with a rosette, up to 45 cm high, medium-vesicular leaves and light green petioles. Color-resistant. Ripening 35 days after germination, complete harvesting after 60 days. Productivity 5-7 kg per 1 m2.
• Bride. The rosette of the plant is up to 60 cm high, the leaves are dark green, the petioles are light with a golden tint. The variety is relatively resistant to drought and cold. First harvest 55 days after germination. Productivity per plant - 1 kg.
• Ruby. A plant with bright red petioles and veins on the leaf blade, a vertical rosette up to 45 cm in height. Leaves ripen 40 days after germination, mass harvesting after 80 days. Productivity of 1 plant is up to 1.5 kg.

The following varieties are popular among gardeners: Lucullus, Argentata, Belovinka, Brazilian, Vulcan, Curly and Spinach.

Chard is interesting and how ornamental plant. The combination of plants with a different palette of colors and the noble gloss of the leaves will decorate any flower bed and empty spaces of the site.

Growing chard

Swiss chard is a relatively cold-resistant plant. Young seedlings are able to withstand temperatures of -2-3 °C, but die at temperatures of -4 °C. Adult plants can withstand short-term cold temperatures down to -7°C. IN southern regions The roots of the plant are well preserved in winter and produce fresh shoots in spring. In conditions middle zone In the Russian Federation and Siberia, the crop is grown as an annual plant.

Sowing seeds

It is rational to grow leaf beets by sowing seeds in open ground. Seeds germinate well when the soil warms up to +5°C - +7°C. Depending on the region, they can be sown as early as early or mid-May.
The soil for chard is prepared in the fall. Choose an unshaded area, ideally if tomatoes, cucumbers, carrots, onions or potatoes grew on it. The crop cannot be planted after beets or spinach.
The area is dug up, the remains and roots of predecessors are removed. For 1 m2 add:

1. rotted manure 5 kg;
2. superphosphate 20 g;
3. potassium chloride 15 g.

In the spring, shallow loosening is carried out, adding 10 g of ammonium sulfate per 1 m2.

For better germination the seeds are kept in a growth stimulator (Zircon, Epin) for 2 hours. Seeds are sown to a depth of 2 cm in one row, leaving an interval between rows of 35 cm. After sowing, the surface of the furrows is mulched with peat and watered. Seed consumption per 1 m2-1 g.
Shoots appear in 7-10 days. Before this, monitor the soil moisture.
Important! For faster harvesting and saving time during spring work Swiss chard can be sown before winter. Sowing of seeds is carried out when the temperature drops to +5°C. The surface of the bed is mulched with peat or rotted humus with a layer of 3-5 cm.

Beetroot care

Chard is watered at the root as the earthen clod dries out, in dry weather almost every day. The hardened soil is loosened, removing weeds.
The first thinning is carried out after the appearance of two true leaves. Leave a distance of 15 cm between plants. After 2 weeks, thin out again, leaving a distance of 40 cm.
10 days after the last thinning, plants begin to be fed every 10-12 days. For this purpose, organic and mineral fertilizers are used.

Applying fertilizer for beets

Options:

• mullein solution 1: 10;
• chicken manure solution 1: 20;
• Kemira Universal;
• nitrophoska solution 50 g/10 l.

Fertilizers are applied only after abundant watering with an average consumption of 1 liter per plant. For replacement mineral fertilizers You can use wood ash 150 g per 1 m2. It is simply scattered on the surface of the soil before loosening and watering.

Many gardeners practice forcing plants in winter. To do this, chard rhizomes are dug up in the fall and stored in the basement or underground. In December, 2-3 rhizomes are planted in flower pots, placed in a lighted place at t +20°C-+23°C. After 30 days, young leaves are formed, ready for consumption.

Harvesting and storage

Swiss chard - freezing for the winter

Leaf varieties of chard begin to be cut after the development of 5-7 leaves, and petiole varieties at the stage of 10-12 leaves. Petioles and leaves are collected during the summer, cutting 3-4 pieces per outside sockets at a height of 3 cm from the soil level.
The final harvest is carried out before long frosts in mid-October. For storage, cut leaves are placed in wooden boxes thin layer. Swiss chard can only be stored for 7 days at 0°C. The only long-term storage method is freezing.

Chard successfully combines decorative, nutritious and medicinal properties. And this is when minimal care. It is not surprising that leaf beets are gradually gaining popularity among Russian gardeners and have virtually no negative reviews.