Do you know what chard is? Despite the wide distribution of the culture, not all gardeners in our country are familiar with it. Essentially, these are the same beets, but only their leaves are eaten.
If you want to grow it in your garden, in our article you will find everything necessary information about sowing chard and caring for it, and photos and videos will help you study the culture and master skills in caring for it.
Swiss chard: planting, care and propagation
Growing leaf beets is not yet very common in our country. Although this vegetable is completely undeservedly bypassed. The leaves contain many vitamins and useful substances, much more than in ordinary table beets.
Peculiarities
Growing and caring for chard is not a difficult task, because, in fact, this vegetable is just a type of beet. Accordingly, sowing and further care is also carried out. But since the crop is still considered a leaf crop, some differences in planting and care in open ground, in comparison with beets, still exist (Figure 1).
Picture 1. External features chard First of all, it is characterized by high cold resistance: its seeds germinate successfully even at temperatures of 6-7 degrees. Therefore, sowing can be done both in early April and in mid-summer to get fresh greens in the fall.
Note: Thanks to its resistance to low temperatures can be carried out winter sowing, to in early spring harvest fresh herbs.
Planting can be done by directly sowing seeds in open ground, and through seedlings. The latter method will allow you to get an earlier harvest.
Rules of care
Chard is not required special care. But, if you want to get large leaves, it is advisable to water it regularly (in the absence of natural precipitation) and sometimes apply weak solutions of mineral fertilizers. For these purposes, it is advisable not to use nitrogenous fertilizers, as they lead to the accumulation of nitrates in the leaves.
During the cultivation process, you can gradually cut off the outer leaves. This will make the plant more lush. Since this is a biennial plant, the strongest bushes can be left for the winter, covered with a layer of mulch. In the spring, the bush will produce new shoots and the green crop can be harvested again.
Conditions
Any soil is suitable for growing, but fertile soils the bush grows more luxuriantly. That is why one of the key conditions is sowing after crops for which organic fertilizers were applied.
Planting is carried out when the soil is warmed to a depth of 3-4 cm, but if sowing is carried out earlier, it is better to cover the bed with film to enhance germination. As a rule, seedlings need to be thinned out, and large bushes need to be hilled up so that the stems are more stable.
Using chard beets
The leaves of the plant contain many vitamins and nutrients. That is why it is recommended to include it in the diet along with spinach and other green crops.
Swiss chard is very useful for people with diabetes, anemia and high blood pressure. In addition, it strengthens the immune system and improves liver function.
The leaves are most often eaten, using them to make salads. But the petioles are also suitable for eating. They can be stewed, pickled and even fermented for the winter. More useful information You will learn about the beneficial properties of the plant from the video.
Chard varieties
There are several varieties of chard that differ in petiole color (for example, scarlet or green). Growing these crops is practically no different, but there are still some features.
Red chard: planting and care
Red chard beets are sown in mid-April, when temperatures are relatively stable. It is advisable to cover the bed with film so that the seeds germinate faster (Figure 2).
Figure 2. Red chard This variety is resistant to flowering, and the first harvest can begin within a month and a half after planting. Since it forms a fairly large rosette with large leaves, sowing in mandatory thin out and water moderately in dry weather.
Chard Emerald - growing from seeds
Growing the Emerald variety from seeds will take a fairly long period of time, since this variety ripens relatively late. From the moment the first shoots appear until harvest, approximately 2 months pass.
The culture is distinguished by a compact rosette with medium-sized leaves. The petioles are very juicy and quite large, so they are excellent for stewing and pickling (Figure 3).
Planting and care (features, rules, etc.)
The bed for the plant is prepared in the fall. To do this, you need to dig the ground very deeply, since the plant has a long and branched root.
Note: The optimal loosening depth is at least 30 centimeters, but if possible, the soil can be cultivated deeper.
Figure 3. Chard variety Izumrud It is advisable to add fertilizers to the soil: humus, nitrogen and potassium. This condition is not necessary, but if the soil is fertile, the leaves will become juicy and tasty. On heavy clay soils Without feeding, the leaves become too coarse.
How to grow from seeds
Before planting, the seeds are soaked in water for two days or wrapped in damp gauze. But on fertile soils, the seeds do not need to be soaked; they germinate without it (Figure 4).
It is best to sow it at the same time as potatoes, in sufficiently warm soil. If the ground is cold, the plants will begin to produce arrows rather than leaves. When sowing early, the bed must be covered with film to maintain temperature and humidity.
Figure 4. Soil preparation and sowing of chard The seed sowing depth is no more than 3 centimeters. Shoots will appear in two weeks. After several leaves have formed, loosening and thinning are carried out, removing the weakest plants.
The crop can also be grown through seedlings, following the example of beets. But in this case, the sprouts are transplanted into the ground later, when the ground temperature reaches at least 10 degrees.
In the future, the bed is periodically loosened and the seedlings are thinned out. Watering is practically not required, since the crop has high stability to drought. But, if the soil becomes too dry, the soil will have to be additionally moistened.
From the video you will learn how to properly prepare seeds for growing seedlings or leaf beets in open ground.
Growing in a greenhouse
Chard is also suitable for growing in a greenhouse. Due to the fact that the crop has minimal care requirements, you can get a harvest of fresh greens even in winter (Figure 5).
Note: You can make a garden bed in a greenhouse not only with seeds, but also with roots. They are buried in the ground at a short distance from each other and sprinkled with a small layer of soil, leaving the growth point open.
When planted with roots, the crop takes root faster, and the stable temperature and humidity of the greenhouse accelerates the growth and maturation of leaves. However, the room should not be allowed to become too hot. If the temperature rises above 20 degrees, the plants will begin to shoot arrows.
Figure 5. Growing in a greenhouse from seeds and seedlings IN closed ground It is advisable to feed the plant liquid fertilizers and water moderately (about once a week). If these conditions are met, it can be grown in a greenhouse not only in summer, but also in winter.
Propagation and harvesting
Proper cultivation and care of chard will allow you to obtain fresh greens from early spring until autumn. Moreover, the crop can be propagated not only by seeds or seedlings, but even by roots. They can be planted in a pot and placed on the windowsill. This way you can get a harvest even in winter.
Figure 6. Harvesting Swiss chard Harvesting continues throughout the growing season (Figure 6). Leaves are cut from outside so that the rosette continues to form a green mass. How more leaves you cut, the more lush the bush will become. The roots can be left in the ground for the winter, covering them with a layer of mulch. This way you can get the first harvest of greenery in early spring.
Diseases and pests
Among the pests, the most dangerous are beet aphids and flea beetles. To combat them, spray with insecticides or onion infusion. As a preventive measure, the seeded bed is sprinkled with ash.
In our temperate latitudes, leaf beet is a rare guest - its root relative is somehow more familiar and dear. Meanwhile, tender, crisp chard is a tasty and healthy salad topping, and the juicy petiole is fried, boiled, stewed, and pickled. The plant is so beautiful that it is not necessary to set aside a bed for it in the garden, taking away space from tomatoes or cucumbers. Vegetable crop, planted in a flower garden, will give a decent harvest and decorate the garden.
Beet variety Bride
Briefly about chard: what is it and where does it come from?
Our ancestors called Swiss chard or beetroot, Europeans called it “Roman cabbage,” and the Swiss called it “grass stem.” The subspecies comes from the Mediterranean, where it was cultivated as a medicinal and vegetable plant from the 2nd millennium BC. e. In Europe, spinach beets have not been replaced by the root variety and are popular as a green crop.
The plant has a two-year development cycle. In the first year it produces a harvest of greenery and juicy petioles, in the second year it blooms and bears fruit. By appearance almost no different from beet tops. The same elongated glossy bubbly leaves, varying degrees of curl, long fleshy stems, depending on the variety - green, burgundy, bright yellow, silver.
The taste of greens is closest to spinach and young corn; cooked young stalks resemble cauliflower or asparagus. Unusual name Sometimes confusingly, chard is a variety of beetroot or daikon radish.
Note! The average yield from one rosette of petiole chard is 700–900 g. For own consumption It is enough to plant several plants - one for each family member.
Beneficial features
There are legends about the beneficial properties of beet chard leaves, but they are not far from the truth. It has been scientifically proven that green tops are superior to even root vegetables in their content of potassium, iron, vitamin K, and some antioxidants. Here are some benefits of consuming vitamin greens.
- The low-calorie product contains a lot of coarse dietary fiber, which stimulates intestinal motility.
- Antioxidants retanol, betacyanin and others help the liver remove toxins from the body, prevent aging and cell transformation.
- It has a positive effect on hematopoietic processes and reduces cholesterol levels.
- Thanks to calcium and vitamin K, it strengthens bones.
- Normalizes metabolism, promotes fat burning.
Delicious and healthy salad
Classification, assortment
Depending on which food organ of the plant is used for food, two varieties of chard are cultivated - leaf or cutter and petiole (stem). The first form is closer to salads; greens are consumed raw; the second, like spinach, is more often used in stewed, fried, and boiled dishes.
Sheet
Chard plants are smaller in size, presenting a lush rosette of vertical or semi-vertical leaves 15–25 cm high. The leaves and petioles are dark green, with a purple tint, and burgundy veins. After pruning, the foliage grows several times per season, like sorrel. Chard is less common than chard; we grow only a few varieties of this type of leaf beet.
- Bulls Blood is a salad variety with glossy purple leaves and purple petioles. The greens are very juicy and tender, ready for consumption a month after germination.
- Vulcan is a variety with dark green tops and burgundy roots, a rosette 25 cm high. You can get up to 700 g of green products from one plant.
- The Lyon variety is a low bush with a lush rosette of light green leaves. The greens are juicy and meaty, slightly larger in size than spinach.
Leaf variety
Chereshkovy
The petiole form of chard beet is represented by a large assortment and color palette. The plant grows in height from 45 to 70 cm, forming a lush rosette. Characteristic- a long fleshy petiole, turning into a wide vein. Let us give as an example several well-known varieties.
- The Pomegranate variety has a medium ripening period (80 days), grows up to 70 cm in height. The tops are light green, the petioles and veins are purple. From one bush you can harvest up to a kilogram of petioles and leaves.
- Emerald – high-yielding early variety with a compact rosette no more than 45 cm high. Leaves and stem are green.
- Svekman is a cold-resistant variety with a medium ripening period. Beautiful, medium-sized dark green leaves with a white vein and stem.
- Bride is an early variety, drought-resistant, very juicy. The bush grows up to 60 cm in height. The dark green leaf blade is intersected by a white vein with a golden tint, turning into a petiole of the same shade.
Chereshkovy handsome
Note! The varieties with red, yellow and silver petioles are especially decorative. Planted along the edge of a flower bed or border, they will provide greenery all summer and be pleasing to the eye.
Features of agricultural technology
The cultivation of chard beets in many respects and agricultural techniques is no different from its root relative. The culture is cold-resistant; according to the sowing time, it is in the group of early spring vegetables - carrots, spinach, radishes, parsley. The seeds are similar in shape and germination characteristics to beet seeds and are prepared for planting in the same way - soaked, disinfected, stimulated, and germinated if desired.
Landing
To plant Swiss chard, choose a sunny bed with loose, permeable soil. Special requirement for fertility. On poor green soil, the vegetable turns out to be less juicy and tender, the petioles become stringy and rough. Before planting, it is best to fertilize the soil with humus according to standard dosage– 4–5 kg/m².
The vegetable is grown by direct sowing of seeds into the soil in a row method to a depth of 2–3 cm, with row spacing of 40–45 cm. At a temperature of 10–12⁰ C, seedlings will appear in about 2 weeks. To speed up germination, the bed can be covered with film or lutrasil.
Multi-colored palette of varieties
Care
2-3 sprouts come out of one chard beet fruit, so 1-2 thinnings - required element agricultural technology of culture. Plants of leaf forms are left after 20–25 cm, petiolate plants – 30–40 cm.
Chard has moderate moisture requirements. Watering is needed regularly, but without fanaticism; it is even better to mulch the soil surface to preserve moisture.
To ensure that the leaves grow quickly and maintain a juicy consistency, it is recommended to combine watering with fertilizing. The first fertilizing is carried out after the second thinning by applying complete fertilizers or garden mixture. After the next harvest, the chard is watered and a microdose (2–4 g/m²) of complex fertilizers is applied. Mineral fertilizers can be replaced with herbal infusions or mullein solution (1:10).
The outer leaves and petioles of chard are plucked as needed. In order for the plant to continue to grow normally, 25% of the green mass can be collected at one time.
Important! Swiss chard is adored by the beet flea beetle. The insect sucks the juices from the sprout at the moment of pipping, which leads to the inevitable death of the plant. For the purpose of prevention, the area is dusted with tobacco dust a day or two before emergence.
Chard - all year round
Healthy green crops are easy to grow year-round. Accelerate the receipt of early spring products by whole month It is possible if you sow chard before winter, just like beets, or grow seedlings. Seeds for seedlings are sown a month earlier than the usual sowing time (mid-March); at the age of 4–4.5 weeks, the risen seedlings are planted in open ground.
Swiss chard sown in July-August will ensure a harvest of juicy greens throughout the fall. Before the onset of frost, the chard is carefully dug up with its roots, the outer old leaves are removed and buried in the cellar or greenhouse. Despite the lack of lighting, the resulting leaves are surprisingly tender and tasty.
The second option is to plant the dug plant in flower pot. After it takes root, feed it with complex fertilizers. Before frost, chard can be kept outside; in winter, on the windowsill. About a month after transplanting, fresh greenery will appear, the harvesting technology is the same - the outer row, without touching the middle.
Chard is a leaf beet that began to be cultivated in Ancient Egypt and Greece, however, in those days this plant was considered sea swede. It is interesting that they began to eat beet roots much later, and in the 21st century in Russia they began to grow separate leaf and tuberous varieties of beets. Chard, also known as romaine or beet chard, comes in two varieties—stem chard (which looks like beet leaves with veins and stems that are red, yellow, or green) and chard, which resembles spinach.
Chard: beneficial properties of the plant
This unpretentious garden culture is becoming increasingly popular not only because it is easy to grow, but also because of its medicinal properties.
Green leaves are extremely rich in vitamins (especially carotene), sugars, proteins and mineral salts. An increased concentration of vitamin K helps cleanse the blood and ensure its normal clotting. The high calcium content in green leaves helps strengthen teeth and bones, and the presence of iron helps prevent anemia. The chard plant contains fiber and syringic acid, which normalize blood sugar levels, so chard is recommended for diabetics, and its unique anti-cancer properties are a consequence of the increased level of antioxidants. In addition, chard leaves enhance brain activity, are effective for normalizing vision, and are good for the heart and blood vessels.
How to cook chard?
In food recipes it is most often used as a healthy ingredient in fresh salads and vegetable stews. A popular recipe for chard salad includes finely chopped leaves, tomatoes, bell pepper, feta cheese or mozzarella, onions and herbs, seasoned with vegetable oil. When cooked, chard, unlike spinach, does not lose volume, and it tastes much sweeter and more pleasant.
Young petioles of the plant are prepared like asparagus - first boiled, then fried in eggs and breadcrumbs, baked in bechamel or cream sauce, and added to soups and broths. Swiss chard used in the preparation of cabbage rolls, dolma and beetroot, it is prepared like cauliflower, used in pies, omelettes and desserts.
Chard soup is easy to prepare - you need to separate the petioles from the leaves, finely chop the petioles, cook them in the broth until tender, and only after that you can add potatoes and other vegetables to the soup. Green leaves cut into long strips are usually added 10 minutes before the end of cooking, after which the dish should be allowed to brew for half an hour.
Chard: storing healthy vitamins for the winter
You can salt it with cabbage or prepare it for the winter as a separate dish. Typically, pickling and canning are used for these purposes, and the difference between these two processes lies in the composition of the brine and marinade, which results in completely different dishes. Pickled chard is a snack on its own, and the canned leaves are used in a variety of dishes.
For pickling, you can take vinegar, sugar, salt, dill, garlic, blackcurrant, raspberry and cherry leaves, mustard powder and black peppercorns. Whole chard is suitable for canning, from which you can make savory cabbage rolls in winter. Some housewives freeze and dry leaves and petioles, prepare salads and dressings for soups, preserve juices, and add chard to caviar and lecho.
Chard beet recipes can be very exotic - for example, you probably haven't tried cottage cheese casserole or baking with chard. However, ordinary recipes will delight you with their taste, bright view and ease of preparation, since chard is piquant, healthy and unusual!
Chard is a healthy green leafy vegetable with brightly colored petioles of varying shades and elegant light to dark green leaves that are eaten. Due to the external similarity of the leaves, it is often called chard, only chard has a much softer and more delicate taste.
This vegetable is also often compared to spinach, since both plant products contain a large amount of nutrients, are tasty and low in calories. For example, the calorie content of chard is only 17 kcal per 100 g.
This vegetable is especially valued in early spring, when the body is so lacking in vitamins. Vitamin salads, soups and vinaigrettes are prepared from fresh petioles and leaves. It is in these parts of the plant that all the beneficial substances are concentrated.
Today on the “Popular about Health” website we will talk about the benefits of chard and the harm of this plant - we will discuss everything.
Chard - beneficial features and contraindications
What are the benefits of chard??
As we said at the very beginning, chard is comparable in nutritional value to spinach. It is rich in vitamins K, A, E, contains large amounts of iron, sodium, magnesium and potassium.
According to research, its leaves are known to contain many polyphenolic antioxidants, particularly kaempferol. This flavonoid is a cardioprotector that has a positive effect on the health of the heart and blood vessels. In addition, the composition includes syringic acid, which has properties to regulate blood sugar levels.
Like other green leafy vegetables, the plant has important property prevent the development of tumors and inhibit their development. This quality is also due to the presence large quantity antioxidants included. Therefore, chard is recommended to be consumed for the purpose of prevention. oncological diseases, especially colon tumors.
The plant also contains betalains. These are phytonutrients that have the ability to cleanse the body of toxins and toxic substances.
Due to the high calcium content, eating vegetables promotes the development and strengthening of bone and muscle tissue. By regularly eating a portion of salad from its leaves, the body receives a powerful healing impulse for the entire skeletal system.
The presence of this vegetable in the diet helps improve memory, stimulates intellectual abilities and thinking capabilities. Activates blood circulation, improves oxygen supply to internal organs and systems.
People who regularly consume chard are less susceptible to cardiovascular diseases such as heart attack, stroke and atherosclerosis.
It is impossible not to note its properties to improve the condition of hair and stimulate its growth, which is due to the presence of biotin in the composition. This is an organic compound that stimulates the development of hair follicles.
Contraindications and harm to chard
Since chard contains a large amount of volatile substances, eating the vegetable in large quantities can cause digestive problems - upset stomach, nausea, and vomiting. In some cases, blood pressure drops significantly, weakness and drowsiness appear.
Many people take freshly squeezed juice of the leaves and petioles, which is undoubtedly very beneficial. However, you should not drink it in large dosages, as this can lead to muscle weakness, dizziness, pain in the temples and the back of the head.
In addition, people with a tendency to allergic manifestations should be careful when consuming fresh leaves of the plant.
Recipes with chard, preparation
Chard is widely used by chefs in many countries. Side dishes, sauces, salads, soups, and casseroles are prepared from it. The leaves make an excellent base for cabbage rolls and green soups. The juicy petioles are boiled and then fried in breadcrumbs. They can also be pickled and canned.
Let's look at a few simple recipes preparing chard:
Garnish of petioles
Separate the petioles from the leaves, wash, cut into cubes, fry with butter, 2-3 minutes, over high heat, add salt and pepper. The finished pieces should be golden and slightly crispy. Serve them with fried, boiled meat, kebabs, poultry or fish.
Salad with green onions and tarragon
Wash the chard stalks thoroughly, cut into pieces, cook in salted, boiling water for 2-3 minutes. Remove with a slotted spoon, lightly squeeze out the remaining water, and cool. Mix with finely chopped green onions and tarragon leaves. Add vegetable oil, mixed with lemon juice, salt, mix.
Cold soup - botvinya
To make three servings of this refreshing summer soup, use 300g of fresh leaves with stems. Wash them, chop them finely, boil in boiling water for no more than 1 minute, and drain in a colander. When cool, rub them with a spoon. Add 1 teaspoon each of sugar and table mustard to the green mass, add salt and mix.
Place in a saucepan, fill with homemade kvass (700 ml). Place a couple of diced fresh cucumbers there, finely chopped green onions, dill and parsley (1 tbsp each). Place pieces of cold boiled meat or fish on deep plates, add grated horseradish to taste and pour cold botvinya over it. Serve with sour cream.
We talked about what chard is and how it is eaten. How do you prepare dishes with this wonderful leafy vegetable? Share your recipes with us, we always look forward to them. You can write here, on this same page, just below this text. Thank you in advance!
Planning personal plot, I want to make it not only beautiful, but also useful. In such cases, plants that have a magnificent appearance and a lot of vitamins come to the rescue. This includes chard. The beneficial properties of this plant have been known for a long time. It is successfully cultivated in many countries, and the Mediterranean is considered the birthplace of chard. Unfortunately, in our country little attention is paid to it, undeservedly ignored. But this is a storehouse of vitamins and minerals. Perhaps this article will change the situation for the better.
What is chard
This is a variety of beetroot that is high in nutrients. Chard is classified as a biennial plant and is considered a subspecies of common beet. This culture has existed for more than 3 thousand years. IN Ancient Rome Not a single feast would be complete without chard dishes.
That's why this vegetable is called "Roman cabbage." Chard, whose beneficial properties are known all over the world, is also beautiful ornamental plant. Its bright ground part will decorate any flower bed. Different varieties of this vegetable are red, yellow, silver and green in color. Chard, which is easy to grow, will become a favorite plant in your garden.
Kinds
Unlike beets, chard does not have a root crop. He doesn't create it. Its main advantage is its leaves and petioles. It is in them that the bulk of useful substances accumulate. There are two types of this vegetable: leaf and petiole. Swiss chard has a well-developed, lush rosette.
Its succulent leaves are located on thin petioles. They are used to prepare salads or cabbage rolls. Cherry chard has its own differences. First of all, these are thick, wide petioles, which are used in a similar way to asparagus. They, like the leaves, are boiled, steamed and used to prepare other dishes. The root of all types has a rod shape.
Beneficial features
Chard, the beneficial properties of which can be used to enrich the body with vitamins in early spring, is often compared to spinach. The leaves of these plants are a low-calorie product, but very healthy. Chard leaves contain about 13 antioxidants. One of the main components is syringic acid. This substance is able to control blood sugar levels. In addition, chard is a source of phytonutrients or betalains. They remove toxins from the body well.
Chard contains many vitamins, phosphorus, iron and carotene. Its use helps improve the functioning of the digestive tract and normalizes blood pressure. 100 grams of cooked chard contains 38 percent of the daily value for vitamin A, 300 percent of the daily value for vitamin K and 22 percent of the daily value for vitamin C. These figures are exceeded only by spinach. That's why Swiss chard is considered one of the...
Sowing
Chard, the cultivation of which does not require great agrotechnical knowledge, is sown from early spring to June. First you need to soak the seeds in warm water for a day. Containers for sowing should be spacious. It is better to plant seedlings in open ground, because the ground should be warm. The soil for planting should not be acidic. Chard, the beneficial properties of which will fully manifest themselves in an adult plant, needs natural nutrition.
Therefore, you can add a little to the soil organic fertilizers or charcoal, which will reduce acidity and enrich it with potassium. The seeding depth is 2-3 centimeters. Landing is carried out at a distance of 5 centimeters. As germination progresses, it is necessary to thin out the plants to ensure good ventilation And good food. The distance between adult plants should be 10-12 centimeters. Only in this case can you get large and juicy rosettes.
Growing
Harvesting
You can get the first fruits of your labors already 30 days after planting. The more leaves you cut from the rosette, the thicker they will grow. Usually they collect large leaves. After 7-8 days, small leaves will grow and make up the next harvest. About 25% of the leaves can be cut off from one bush at a time. They are located on the outside of the outlet at a height of about three centimeters. The main thing is not to damage the center of the socket, the growth point.
There is an opinion that if chard is grown in the dark, its leaves will be more tender. In autumn, you can leave the plant in the ground, as it is not afraid of frost. But if they are expected very coldy, then it’s better to dig up the roots, bury them in a box of sand and put them in the basement. Chard is a biennial plant. In the second year, the plant will develop flowers and seeds. The most popular varieties are Spinach, Scarlet, Krasnochereshkovy, Belovinka.
Chard in cooking
How is chard used? Varieties of this plant are successfully consumed as food, since its main feature is the presence of a large amount of useful substances. It is added to salads, canned, and used to make cabbage rolls and soup. The thick petioles of this vegetable are canned, boiled, and fried in breadcrumbs. Cooking a plant is a special process. The first water after boiling must be drained, since about 50% of all nitrates accumulate in it. Next, you should cook the vegetable in new water. In salads, chard goes well not only with other vegetables, but also with various types meat and cheese.