On the plots there are mainly summer residents grow regular beets, whose root vegetables are used as food. But no less interesting and useful is Swiss chard—a leafy variety of the crop that is also highly decorative. Swiss chard is undemanding, grows in any region, and, due to its short growing season, can be grown twice per season.
Description and varieties of the crop
The plant belongs to the Chenopodiaceae subfamily and is a biennial. Similar in appearance to spinach or rhubarb, it grows to 25-45 cm. It is grown as an annual crop, harvesting the succulent petioles and large, blistered leaves. In the first year, chard forms a rosette; in the second season, it produces a long flower stalk with seed heads. The color of the petioles depends on the variety:
- green;
- white;
- yellowish;
- orange-red;
- purple.
Leaf beet is considered a cold-resistant crop; plants can withstand frosts down to minus 3 degrees.
Several varieties of chard are cultivated in the areas:
- stem - petioles are eaten (like asparagus);
- leafy (chives-chard);
- intermediate type - leaves and petioles are suitable for food.
You may be interested in:Popular varieties:
- Bride - cutting of greenery after 50-55 days, wavy leaves, thick white Czechs;
- Bright lights - multi-colored stems of yellow and rich burgundy;
- Beauty – red petioles Collection from one rosette – 0.9-1 kg;
- Scarlet – produces large green-purple leaves, petioles are bright pink;
- Lucullus - yellowish-green leaves, white-green stems.
Varieties are selected based on ripening time to ensure a constant supply of fresh greens.
Features of agricultural technology
Swiss chard can be grown in any soil, but a rich harvest of leaves and petioles is only obtained in well-lit areas with fertile, loose soil. It can be grown from seedlings or sown directly into the garden beds (like regular beets).
Site selection and sowing timing
Swiss chard prefers loose soils with neutral pH. Clay soils produce noticeably smaller rosettes, and the leaves lose their vibrant color.
It's advisable to rotate the Swiss chard bed each season, returning the vegetable to its original location no sooner than every 3-4 years. Swiss chard is planted after potatoes, cucumbers, carrots, and onions. It's not recommended to sow it after its "relatives"—beets and spinach.
Before sowing, the seeds are soaked and treated with growth stimulants. Sowing time is determined based on the local climate, but the soil must be warmed to 6ºC. In the Northwest, Siberia, and the Urals, seedlings are planted; in the central and southern regions, they are sown in raised beds.
Sowing seeds
When sowing, it's important to consider the varietal characteristics of the crop. Swiss chard grows poorly in dense plantings and is more susceptible to disease. Therefore, when sowing, it's essential to maintain the following distances between seedlings:
- for leafy varieties – up to 25 cm;
- for stem plants – not less than 40 cm.
Sow to a depth of 2 cm, leaving 40-50 cm between rows. This planting method produces developed rosettes, succulent stems, and leaves. Seedlings emerge in 12-16 days, depending on the weather and seed quality.
In southern regions with mild winters, Swiss chard is sown in the fall (late October) to produce spring foliage. These plants will begin to form rosettes as early as March.
Caring for Swiss chard
Care for Swiss chard plantings is the same as for regular beet seedlings:
- weed out the weeds;
- loosen the space between rows;
- watered;
- if necessary, feed.
You may be interested in:The plant does not tolerate either excess moisture or drought, so regular watering is essential. During hot summers, water up to 2-3 times a week, and be sure to loosen the soil after watering.
Fertilizers are applied before sowing, then the chard is fed after cutting the greens. Use:
- urea solution;
- mullein diluted in water (1:10), bird droppings (1:20);
- nettle and comfrey infused in water.
The emerging flower stalks are removed, the leaves are cut off regularly.
Powdery mildew, which occurs in high humidity, is a dangerous disease. At the first sign of the disease, reduce watering and remove affected plants. Loosen the soil, dust it with ash, and apply potassium and phosphorus fertilizers. To repel beet aphids, dust the soil with ash, tobacco dust, or onion infusion. To combat slugs, spread ash and superphosphate between the rows.
The harvest is carried out as the rosettes of leaves and petioles grow. The growing point is left undisturbed; the greens are broken off or cut with a knife. Many varieties of Swiss chard continue to grow aboveground throughout the growing season. Therefore, harvesting is carried out until autumn, cutting no more than ¼ of the greens at a time. The plant quickly recovers and grows new leaves.
The value of leaf beet and its uses
Swiss chard greens contain a large amount of vitamins (B, B2, C, PP), iron, calcium, and potassium. They are recommended for those suffering from diabetes, anemia, and high blood pressure. Regular consumption of succulent Swiss chard leaves helps boost immunity and promote weight loss (it's a low-calorie food).
In Europe and America, Swiss chard is an essential ingredient in various salads, soups, and side dishes. The leaves and stalks are used in various dishes. The greens have a pleasant, refreshing flavor, with a subtle piquant bitterness or sourness (depending on the variety). Young leaves and stems are suitable for eating fresh, while older leaves and stalks require cooking (boiling, adding to soups, or stewing).
Housewives freeze and preserve Swiss chard. The leaves are often used in botvinya (a stew made from chard), borscht, shchi (cabbage soup), fresh salads, and cabbage rolls. The stalks are used to make pie fillings, cocktails, side dishes for meat dishes, and appetizers.
Swiss chard, a leafy beet, is an easy-to-grow plant that even novice gardeners can grow. This vegetable not only adds variety to your menu but also adds a beautiful touch to your garden.
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