General information

Mangold: growing and care


Chard is to some extent similar to spinach. There are several varieties of this plant - the stems may have a whitish, green, yellow, red (orange, pink) color. The leaves are also different - they are either smooth or "curly."

Two varieties of chard are grown in culture:

• stem, • deciduous (chard or shnitt-chard).

Leaf form has a slightly lower height and matures before the stalked chard (an average of 20 days).

Chard varieties with red and pink petioles

Red and pink color of the stalks is characteristic of many varieties of chard. It is believed that such plants have a more pronounced taste. Most popular varieties:

• Pink Passion • Beauty • Revenevy • Ruby

Description of the variety Scarlet

Variety of chard scarlet

This plant gives a very early harvest of vitamin leaves (from the moment of emergence, 38 ... 42 days pass). The height of the outlet is 55-60 cm (petiole length - 27-30 cm). The petioles are colored crimson-red, and the leaves are purple-green. Productivity is high.

Chard varieties with white and green petioles

Plants with bright petioles have a milder taste. The following varieties are grown in our country:

• Bride • White Silver • Belavink • Emerald

Description of chard variety Bride

This variety belongs to the category of mid-ripening plants (it takes 55-65 days to mature). The height of the outlet is 60 cm, the length of the petioles is half as long. The scape has a whitish color with a slight golden shade. The leaves are colored dark green.

Chard varieties maturing

The earliest harvest comes from the Scarlet variety.

The average ripening period (60-65 days) is inherent in the varieties:

• Belavinka • Emerald • Beauty

Middle late and late ripening periods (85 ... 120 days) have the following varieties:

Mangold is significantly inferior in popularity to ordinary beets, but this does not mean that the plant is unworthy of the attention of our gardeners. By useful properties, it is almost similar to its "relatives", and even surpasses them in some indicators. The plant is undemanding - in the absence of severe frosts, it can overwinter at the site and in the spring to please you with a new crop.

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Chard - planting and care in the open field, cooking recipes

I want to introduce you to one vegetable plant with an interesting and unusual name - chard. Planting and care in the open field is so simple that the hassle of growing will be minimal. With a beet Mangold I had a curious story. I sowed beet seeds somehow. I bought two varieties, made two furrows and sowed one variety in one, and the second in the other. Sacks from under the seeds are thrown away, without even bothering to remember their names. Both varieties rose almost simultaneously.

The time has come, I thinned my beets. Watering, loosening the aisles. Everything is as usual. And then she noticed that the tops in one row were lush, the leaves were large with thick red petioles. The leaf grows "stupid", grew almost above the knee, and the root does not even think of being rounded. The second leaves are much smaller, they began to tie roots. With a shrug, I decided that the seeds were to blame, I was not lucky with them. At first I wanted to pull out an unsuccessful beetroot - my granddaughter prevented me, she liked juicy beautiful leaves. How much she guessed that they are edible, I do not know. But, coming to the cottage, she first ran to this garden bed, picked up a whole bunch of leaves and ate them with pleasure.

That's such a funny story ...

Chard in a garden bed with salads

Only the next year, looking through information on the Internet, I learned that there is a special sort of beet - leaf beet Mangold. It became interesting. Bought already specially seeds of Mangold. And having received an unparalleled harvest, I realized that I would never part with this amazing plant - chard. How many delicious dishes you can cook with it! I will also tell about this, but a little later.

Mangold what is it

Chard is a fairly powerful plant that can grow to a height of 60-70 cm. It depends on the variety. Mangold is a close relative of the common beet, but it does not form a root crop, but it is valued for its ground portion — the lush outlet of large, bubbly leaves, towering above the ground on high, thick petioles.

Chard has several names - chard, chard, leaf chard. Grow it for the sake of tasty and extremely healthy leaves.

They eat not only the leaves, but also juicy, fleshy stems, which, with proper care, reach a diameter of 7-8 mm. The leaf stalks, like the leaves, are incredibly rich in vitamins, minerals, trace elements and various valuable compounds. If you enter into your diet the regular use of this vegetable plant, you can best improve immunity, improve your health.

Of those varieties that I planted on my plot, I particularly liked the mid-season variety of chard Bride, which allows the first cut of greens 55-65 days after the emergence of shoots. The plant reaches a height of 50-60 cm, has large wavy dark green leaves and very thick white petioles, which are distinguished by their special juiciness and spicy taste.

Variety Bride

No less tasty variety Beauty, ripen in the same time frame. This variety of chard also allows for several cuts per season and is distinguished by high yield. In addition, it is also unusually decorative: the lush rosette of green leaves with red streaks reaches a height of 60-70 cm and looks very elegant in the garden, thanks to the bright crimson thick petioles. And he can decorate any flower garden!

Grade Beauty ↑ to content ↑

Mangold - care and cultivation

Mangold is unpretentious in care, and even a novice gardener can grow this culture. Its seeds begin to germinate already at a temperature of + 6-7 ° C, so I sow them on a bed, filled with organic matter and mineral fertilizers, in the spring in the earliest terms.

Young shoots of chard are cold-resistant and endure spring frosts to minus 2 ° С without losses. To obtain an earlier harvest, this plant can be sown even before winter, and to obtain delicate autumn greenery, it can be sown in August (in the Kuban). Only in the conditions of a hot summer it is better to sow it for receiving a second crop in partial shade and not allow the soil to dry out.

Chard is grown mainly as an annual plant, but it can be left before winter - in the second year of life it forms a high peduncle with inflorescences, from which, after flowering, it will be possible to collect seeds and use them for future plantings.

How to plant chard

The seeds are sown in the spills of water and sprinkled with a layer of soil of 3-4 cm. When sown with dry seeds, seedlings appear in the bed in 10-12 days. When 2-3 true leaves appear on the seedlings, I thin out, leaving 35-40 cm between the sprouts. Soon the plants become stronger and actively start to grow.

The main condition for obtaining a good harvest of delicate juicy petioles and leaves is timely watering of the chard.

Also during the season I spend 2-3 supplements: the first 7-10 days after germination, using nitrogen fertilizers, for the second and third supplements, which I spend with an interval of 17-20 days, I apply complex fertilizers. But I advise you to reduce the dose of fertilizer for each top-dressing by half, rather than indicated in the instructions, in order to avoid the accumulation of nitrates in the “apex” of the leaf beets.

Also regularly loosen the chard aisles and weed out weeds. During the cultivation of this culture signs of disease, I have not yet discovered it. But among the pests the most important enemies for chard are snails. I save myself only Thunderstorm. Blue pellets Thunderstorms (a remedy for slugs and snails) periodically pouring around the perimeter of the bed. Granules retain their properties even after 3-4 rains. Then, of course, it is necessary to update, re-sprinkle the garden beds, protecting it from the snails, but there's nothing you can do ...

Features harvesting chard

I start harvesting as it ripens, cutting off the petioles with leaves located along the edges of the rosette and not affecting its middle. For one cut I remove no more than a quarter of the whole green mass, in order not to harm the plant much. With this approach, chard is very quickly restored and in a short time increases new greens.

Harvest chard ↑ to content ↑

Chard, cooking recipes

Cooks from many countries around the world use chard to prepare main hot dishes and salads. Both leaves and young stems are used. The taste of fresh herbs with a slight sourness, and sometimes with bitterness, gives the dishes a special savory and unique taste.

Salad blanks

Chard beet leaves contain a large amount of vitamins and various minerals, nutrients and acids. And you can eat the leaves, both fresh in salads, and as a filling for all kinds of pies. With them you can cook soups, borscht or stuffed cabbage leaves. Well, freezing them, of course, possible. But to preserve the leaves, I would not advise - some kind of mess turns. Here the stalks are a different matter.

Chard Chives

What does chard taste like? Fresh leaves - with a light, almost imperceptible sourness, and in the soup it looks more like spinach, but tastes better than spinach. The taste is something like spinach and beets at the same time - tender and sour-sweet. And how does it differ from beet tops? If the tops are young, then practically nothing. But you can't pinch all beets in it, the root-crop will have nothing to eat. And at chard you can endlessly tear off the leaves, leaving the middle. They will grow and grow.

Cabbage rolls with chard leaves

By the way, stuffed cabbage made from chard leaves is something extraordinary. I tried it once - now I just do it: gentle, wavy, silk leaves, juicy petioles. I will not write a detailed recipe, since the filling is no different from the usual one. Do you want to make meat stuffing, you want a vegetable - who likes how. If cabbage leaves for stuffed cabbage, culinary experts advise to boil a little in salted water, cut off or beat off hard streaks so that they become softer and do not break when wrapping minced meat in them, then with sheet beet everything is very simple. The leaves, like silk, roll themselves inside! Stuffed cabbage with chard leaves, believe me, this is very, very tasty!

Chard stewed cabbage rolls ↑ to contents ↑

Beetroot Chard Pies

Cut the leaves into wide strips and small stalks in small cubes. Lightly fry the onions to a transparent state, add chopped chard, stew a little, salt. You can add your favorite spices. Cool, add a few chopped boiled eggs, mix. It turned out we minced.

The cake I usually make from purchased puff pastry.

I spread the minced meat on one sheet of puff pastry, cover it with another sheet of dough on top. I pinch the edges, slightly wrap them up, pierce the top sheet with a fork in several places and place in a preheated oven. After 20-25 minutes, I take out the reddened pie.

Closed Chard Pie

With a stuffing for a pie with chard, you can safely dream. It won't taste good! In the photo below, a puff pastry cake inside is grabbed by any hard cheese (Dutch or Parmesan cheese can be used), the filling does not crumble at all, it can be served on a saucer. Mangold is tender-tender, and in combination with cheese and egg it is something unimaginable!

Pie with cheese, egg and chard содерж to content ↑

Chard Potatoes

I read this recipe in one of their forums on the Internet. I tried it, I liked it - I share it with you. You can eat as a separate dish, and you can serve as a side dish for fried or salted fish.

I boil the potatoes almost to readiness, wash a large bundle of chard leaves (they are strongly boiled during the cooking process), cut them with scissors into a pan with potatoes and cook until the potatoes are ready.

While everything is boiling, I quickly prepare the sauce: add equal parts of olive and sunflower oil without odor to one dish, add 2-3 large cloves of garlic finely chopped or skipped through the garlic press, mix everything.

There are people who do not like the taste and smell of olive oil. It can be replaced with melted butter.

Drain the water from the potatoes and, while it is hot, pour the oil with garlic. Fragrant, tasty, useful!

Chard garnish for meat and fish dishes

Wonderful, wonderful chard garnish! Light, impeccably delicious and incredibly healthy.

Chicken cut into 1.5 cm strips, blanch in salted water for 2 minutes. Squeeze

Heat any vegetable oil you like in the pan, throw 5 minced garlic cloves, fry until golden brown. Put blanched and squeezed chard, salt, add a generous pinch of fragrant market hops-suneli. Simmer under the lid for 10 minutes. Done!

Garnish for stewed chard meat ↑ to content ↑

The composition of the salad is listed in the title.

Fresh green salad with sour cream

Who knows, he understands!

Fried eggs with chard

Favorite food for breakfast. Prepares for 5 minutes longer (leaves should be cut) than usual, but tastier and healthier.

I add chard to borscht.

You can add to okroshka (only cut smaller).

But already in salads, he will never be over! Who likes greens, I advise you to try.

In general, chard is a great thing. It is unpretentious, grows quite quickly, and useful, of course. Nice. It happens different - with white stems, with yellow, with red.

On the garden looks great! You can plant in flower beds!

I advise you to plant this amazing culture on your plot in the new season. Chard will not only help to diversify the usual diet and improve health, but also will be the main decoration, both in the garden and in the flower garden.

Proper cultivation of chard leaf beets

Chard leaf beet is a little-known culture in Russia. This is a big omission for gardeners. Vegetable has a great nutritional value, excellent taste, has healing properties. Chard is completely unpretentious to the conditions of cultivation and provides a tasty and useful food ration from the beginning of winter to frost.

Mangold is one of the most ancient vegetable crops. Its cultivation by man began around 2000 BC. e. in ancient Mesopotamia. Culture came to Russia in the 16th century.

Chard leaves

Changes in climatic and soil conditions led to the evolution of the chard root. It was wide, lumbering tissues became juicy and fleshy. After some time, the wild forms of the vegetable transformed into red beets. Therefore, vegetables have similar agrotechnology, taste and food quality. Mangold belongs to the Amaranth family and the Beet genus. Eat leaves and petioles, the root of the plant is inedible. Culture is popular in Europe, USA and Japan. In private gardens of Russia is rare. This is a biennial plant. In the first year, the roots and rosette of leaves develop, in the second year it blooms and forms seeds. For the vegetable is characterized by large leaves with a variety of color, corrugated surface and wide petioles. To taste, petioles and leaves resemble young beets and spinach.

There are leaf and petiolate forms of Mangold. Petiolate forms differ in petiole width up to 5 cm; they are used as asparagus for food. Sheet forms in cooking are used as cabbage and spinach.

Chard of different colors

In the leaves and petioles of the chard accumulate useful substances, forming in their composition a unique biological complex. Composition:

  • vitamins: C, E, K, PP, group B, provitamin A, biotin,
  • mineral elements: potassium, calcium, sodium, magnesium, phosphorus, iron, manganese, copper,
  • betaine, betaxanthin,
  • flavonoids: vitexin, quercetin, catechin, myritin,
  • Phenolic acids: coffee, syring, vanilla,
  • pectic substances, amino acids.

100 g of leaf beet contains 93 g of water, 3, 74 g of carbohydrates, 1.6 g of dietary fiber, 1.8 g of proteins. Energy value of 19 kcal. For the human diet, chard is valuable for an impressive set of nutrients and fiber content that improves digestion. Sheet beets are made with salads, stews, cabbage rolls, vegetable soups and canned goods for the winter.

Chard stuffed cabbage

Mangold has anti-inflammatory, regenerating, hemostatic, antioxidant properties. In folk medicine, it is used to treat colds, bleeding, inflammation of the eye membranes, anemia and beriberi. Sheet beets regulate blood sugar levels, activate brain activity and strengthen vision.

Vegetable antioxidants inhibit the effect of free radicals on healthy cells, cleanse the body of toxins. It prevents the development of cancer cells, immunosuppression and metabolic disorders.

The only contraindication of chard - the body's sensitivity to its components. Овощ употребляют с ограничениями при повышенной вязкости крови, подагре, болезнях почек и ревматоидном артрите. Оксалаты, содержащиеся в овоще, могут привести к осложнениям этих болезней.

Листовая свекла не отличается многообразием сортов. Plants of different varieties have almost identical aroma and taste, resistance to cold and drought. When choosing a variety gardeners are guided by the timing of ripening and decorative plants.

Beet chard grade Volcano

Overview of some varieties:

  • Emerald. Plant with a rosette, up to 45 cm tall, with medium-bubbly leaves and petioles of a light green color. Resistant to tsvetushnosti. Ripening in 35 days after germination, full harvest in 60 days. The yield of 5-7 kg per 1 m2.
  • Bride. Rosette plants up to 60 cm tall, leaves are dark green, light stalks with a golden tint. The variety is relatively resistant to drought and cold. The first harvest 55 days after germination. Productivity from a plant - 1 kg.
  • Ruby. Plant with bright red petioles and streaks on the leaf plate, vertical rosette up to 45 cm in height. Ripening leaves 40 days after germination, mass cleaning after 80 days. Productivity of 1 plant to 1,5 kg.

Popular with gardeners are varieties: Lukullus, Argentat, Belovinka, Brazilian, Volcano, Kinky and Spinach.

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

Leaf beets are relatively cold-resistant plants. Young shoots are able to withstand t -2-3 ° C, die at t -4 ° C. Adult plants are able to withstand short-term cold to -7 ° C. In the southern regions, the roots of the plant are well preserved in winter, and in spring they give fresh shoots. In the conditions of the middle zone of the Russian Federation and Siberia, the crop is grown as an annual plant.

Chard seeds

It is rational to grow leaf beets by sowing seeds in open ground. Seeds germinate well when the soil warms up to + 5 ° С- + 7 ° С. Depending on the region, they can be sown at the beginning or in the middle of May. The soil for chard is prepared in the fall. Choose a non-shaded area, ideally, if tomatoes, cucumbers, carrots, onions or potatoes were grown on it. Culture can not be planted after beets or spinach. The site is dug up, the remains and roots of predecessors are removed. Per 1 m2 contribute:

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

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

For better germination, seeds are kept in a growth stimulator (Zircon, Appin) for 2 hours. Seeds are sown to a depth of 2 cm in one line, leaving an interval between rows of 35 cm. After sowing, the surface of the furrows is mulched with peat and watered. Consumption of seeds per 1 m2—1 g. Shoots appear in 7-10 days. Prior to that, monitor soil moisture.

Important! For quicker harvest and save time during the period of spring work, leaf beets can be sown before winter. Sowing of seeds is carried out while reducing t to + 5 ° C. The bed surface is mulched with peat or rotted humus layer of 3-5 cm.

Mangold is watered at the root as the earthen coma dries, in dry weather almost every day. Hardened soil loosened, removing weeds. The first thinning is carried out after the appearance of two true sheets. Between plants leave a distance of 15 cm. After 2 weeks, thin out again, leaving a distance of 40 cm.

10 days after the last thinning the plants begin to feed every 10-12 days. To do this, use organic and mineral fertilizers.

Fertilizing for beets

  • Mullein solution 1: 10,
  • chicken litter solution 1: 20,
  • Kemira Universal,
  • nitrophosphate solution 50 g / 10 l.

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

Many gardeners practice the distillation of plants in winter. To do this, dig up the rhizomes of chard in the fall, store in the basement or subfield. In December, 2-3 rhizomes are planted in flower pots, placed in a lit place at t + 20 ° C- + 23 ° C. After 30 days, young leaves are formed, ready to eat.

Sheet beets - freeze for the winter

Cut off leafy varieties of chard begin after the development of 5-7 leaves, and petiolate in the phase of 10-12 leaves. The stalks and leaves are harvested during the summer, cutting 3-4 pieces from the outside of the outlet at a height of 3 cm from the soil level. Final harvesting is carried out until long frost in mid-October. For storage, cut leaves are laid in wooden boxes in a thin layer. Sheet beets at t 0 ° C can only be stored for 7 days. The only method of long-term storage is freezing.

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

Chard how to grow

Mangold is a type of beetroot common in the south of Europe, but it grows well in our strip, grow this beautiful and useful plant in your area. Mangold is not a frequent guest so far and therefore you will pleasantly surprise your guests with its appearance and dishes from it. Chard has rhizome and juicy colored stems with leaves. Stems can be white, pink, green, yellow.

Edible plants are only rich in sugars, vitamins and minerals stems, which can reach 30-60 cm in length and leaves.

Chard - the benefits and application

The plant is rich in sugars, organic acids with vitamins A, E, C, K, group B, as well as potassium, calcium, iron, magnesium, and other minerals - this is what determines its value. Chard can be used for diet, because it contains few calories - only 19 per 100g of vegetable - and a lot of nutrients.

The medicinal properties of a vegetable consist in the possibility of lowering weight, pressure, sugar in the blood, increasing the iron content in the blood, which is important for patients with anemia.

Sheet beets improve the condition of the cardiovascular and digestive systems, especially the liver. Also chard is useful because it allows for the expense of vitamins to strengthen the immune system.

In cooking, young stalks and leaves of chard are used for salads, soups, snacks.

Stewed leaves are well combined to taste with meat and pasta, and fresh and crispy petioles complement salads well, serving also as table decoration - their leaves are often made a pillow for meat, vegetable and other cuts.

Stems can be fried in oil, sour as cabbage, pickled separately and with other vegetables.

  • 1 Types and varieties of chard
  • 2 How to grow chard

Types and varieties of chard

Two types of chard are known: stem and leaf. Stems chard or, in a different way, spruce has larger stems that are eaten, they can be of different color with veins.

Leaf chard or chamomile is distinguished by small petioles, but the volume of leaves is noticeably larger than that of the stem chard. After cutting the greens, the beets quickly grow new leaves. Rezanet frost-resistant, and wintering, already in early spring produces stems.

Leaf varieties include Scarlet, Emerald, Green, Mirage, petioles - Rainbow, Beauty, Svekman. In addition, varieties may be early, mid-season, late.

How to grow chard

Mangold is a biennial plant, that is, it gives flowers and seeds only in the second year of life and always after wintering, but the stems that are eaten can be cut off in the first season.

The yield of the plant is high - in spring and summer you can collect about a kilogram of green. You can use it not only for food - bright stems and curly foliage make the plant decorative and can serve as a decoration for the garden plot.

For planting beets need to choose areas with fertile soil with good moisture and light. The better the conditions for the roots, the greater the yield of the stems and leaves.

Before sowing the seeds are prepared, soaking for 2-3 days, and then, planting them on the beds, at a distance of 25-40 cm from each other. Planting can be carried out in open ground or in the greenhouse in mid-May.

For seedlings beet planted at the end of March and transferred to a permanent place in the second week of May. So that the plant does not bloom prematurely, it is kept warm.

Care for chard consists in timely watering, loosening the soil, compulsory weeding and thinning of the seedlings. Between plants of leaf varieties should be a distance of 20-25 cm, between the petiole - one and a half times more.

Plucked plants can be used for food. Fertilizers are applied every 2-3 weeks, treated with pests as in the care of regular beets.

The stalks for food are cut off at the root, so that the remaining parts are not rotten. Before the onset of frost, the tops are cut, and the roots are dug out and stored in a dark, cold place until spring.

In winter, you can take the chard forcing to get fresh greens. To do this, root crops with a lump of soil are transplanted into a pot and kept at home warm and in the light.

Selection of seeds: types and varieties

Despite the fact that chard is not often found on the dacha plots of residents of the Moscow region, a huge number of seeds of various species and varieties of this vegetable are presented in the shops.

Choose planting material, starting from the following characteristics:

  • ripening time
  • appearance,
  • demanding care
  • winter hardiness
  • yield

The precocity and cold resistance of the chard make it possible to get the first crop of greens in early June, that is, before the usual salad. To do this, choose leafy varieties. The petiole will mature a little longer.

Appearance matters if the plant is supposed to be grown also for decorative purposes. Many representatives of this culture have attractive curly foliage and petioles of various colors and shades - red, burgundy, orange. Not bad decorative has chard varietal chard Scarlet. Above all, he has good resistance to cold, which allows him to grow without problems in the Moscow region.

Red chard is distinguished by its particular simplicity in soil selection. This variety is quite moisture-loving, and breeders note its ability to quickly grow new foliage after cutting.

The longest fruiting period is Argenta. Fresh greens of this vegetable can be cut from the beginning of June to late autumn.

The maximum yield of the variety in the middle zone is considered Belovinka. With each square meter of planting, you can get up to 5-7 kg of greens per season.

Some manufacturers produce a mixture of seeds. One such bag contains an assortment of different varieties of stalky chard. By purchasing a ready-made mixture, you can grow a large number of different representatives of this culture on the same bed without special costs for planting material. Therefore, this option will be the best solution for owners of small areas.

Almost all the varieties of chard unpretentious to the choice of soil, the main condition - it must be loose, moisture and air consuming. With excessive density of the soil, the foliage coarsens and loses its taste.

To light this culture is not demanding. For green varieties, penumbra is the optimal condition for building a powerful beam of tender and juicy leaves, but for mottled chard species more sunlight is required. Strong shade, in turn, will negatively affect the greenery by slower growth and lower yields.

The bed for planting is prepared in the fall. To do this, they dig up the ground to the depth of the spade bayonet and apply fertilizer per 1 sq. M. Of 1 manure bucket, 3 tbsp. l ammonium nitrate and 3 tbsp. l superphosphate.

The best neighbors for this crop will be potatoes and cucumbers.

Planting chard begin in mid-April. Despite the fact that its seeds germinate at a temperature of 4 ° C, and the seedlings are able to survive frosts down to -5 ° C, it is not recommended to sow it earlier than the specified period. In this case, there is a risk of premature flowering of plants and the lack of a powerful sheet rosette.

Planting pattern for leaf varieties 25x30, for petiolate - 50x40. Pre-bed well spilled, and then 3 seeds are sown in each well of 1.5-2 cm deep. Shoots appear after 2 weeks, and after another 10-14 days, when each plant has 5-6 leaves, they are thinned. Each well is left to one of the strongest specimen, the rest are removed or transplanted to another bed. Only plants whose root system is not badly damaged during extraction are suitable for transplantation. Such bushes move to a new place, and planted in the ground, tightly tamping the ground around the root collar.


Chard - a culture that requires abundant and regular watering. Despite its resistance to low temperatures, it is not recommended to water it with a cold water from a landing hose. This reduces the resistance of plants to various diseases and pests, which in turn can lead to complete loss of the crop. If the weather is hot outside, watering is required up to 4-5 times a week.

Watering is traditionally combined with weeding and loosening the soil. For proper development and rapid growth of foliage, this culture requires the access of oxygen to the roots, and the timely removal of weeds will be a good prevention of fungal diseases.

Feed the chard at least 2-3 times per season, but it is better to do this after each cut of the leaves. As dressings worth reading organic fertilizers. The best solution is a weak solution of manure, prepared on the basis of warm water in a ratio of 1 to 10.

1 time per season requires mineral dressing. For this it is better to use ready-made complex fertilizer. The dosage should be minimal - 0.5 tsp per bucket of water.

When growing chard one should not forget that this plant, like any other leaf culture, is capable of accumulating a large amount of nitrates. In order for the crop to be as useful as possible, it is not recommended to strongly shade and thicken the planting, and during fertilizing it is necessary to abandon urea and other nitrogen fertilizers.

Diseases and pests

Abundant watering in combination with low temperature can cause powdery mildew. It can be determined by the characteristic white bloom on the leaves.

The blackening of the stems and the shrinking of the foliage indicates the defeat of plants by another fungal disease, the black leg.

To solve such problems, it is not recommended to use fungicides, and infected plants are removed in order to avoid the spread of infection.

Mangold is most often attacked by beet aphid and earthen flea. A good alternative to chemicals to combat these parasites is wood ash and onion infusion.

Young plants may suffer from cornets. Frequent loosening of the soil is used as preventive measures, since stagnant moisture and poor oxygen supply to the root system are the best conditions for the spread of this pest. If, despite all precautionary measures, it was not possible to avoid the attack of the Rootted, then potash supplements can be used as treatment. They will not only destroy the parasite, but also feed the weakened plants.

Harvesting and storage

Harvest chard can be throughout the summer and before the first frost. To do this, the leaves are cut with a handle at the base. You need to act carefully so as not to damage the growth point. After each cut the greens begin to grow with new force. Large leaves are collected from leafy species, but on the stalked, on the contrary, only young, tender ones.

Many types of crops survive the winter well and can be grown like biennials. Before wintering, the rosette of leaves is cut off at the root, and the rhizomes are covered with a layer of peat, sawdust or straw. In early spring, mulch is harvested to prevent decay.

After collecting the leaves of this culture quickly lose moisture, and with it the nutrients, so they should be eaten during the first 24 hours after cutting. Even in the refrigerator, washed and well-dried greens are stored for no more than 2 days.

Freezing is best for long storage. To do this, freshly cut chard leaves are washed under cold water and blanched. Greens are placed in boiling water for a few minutes and then transferred to ice water to stop the cooking process.

After heat treatment, they are thrown back onto a clean, dry towel, dried slightly and only then distributed in portions and put into the freezer.

If the procedure of processing and freezing greens was carried out in the first 6 hours after harvest, the chard will not lose its nutritional and taste qualities. Thawed herbs can be used to make soups and side dishes throughout the winter.

Hello, dear readers!

There is such a culture: leaf beet - chard. A beautiful overseas name and endowed her in countries far away.

Chard - a descendant of ancient species of wild beet. Mangold beet appeared in the Mediterranean, before our era.

Gradually spread from the United States to Africa and Japan - lives everywhere.

The Europeans did not lag behind either: they acquired a strange ancient vegetable for themselves. Sometimes we call him “beetroot”.

The selection of many centuries can be called folk: people took the best samples of "sea beet" in the Mediterranean lands, and collected seeds from them.

За съедобность именно листьев и черешков называли ее древние римляне капустой.

А так как ценили за вкусовые качества и возделывали широко, то прозвали еще «травой римской». Хотя трава эта – уроженка других мест.

The beet-chard has taken root all over the world;

She is especially honored in the Caucasus: Caucasians use a lot of greenery to the table. The beet leaf, even ordinary, is considered a special delicacy by the Caucasian peoples.

But the chard is just a godsend for those who like “vershki”, not roots. The roots, by the way, are inedible for chard.

Some varieties are so decorative that decorate the plots, successfully fitting into the design of garden beds.

Against their background, many plants look much better.

Morphology and Biology

Mangold - represents the family of the mariews, it is a close relative of the quinoa, although outwardly they differ radically.

Plant biennial. In a crop, it is more often grown according to the type of annual: in the first year, leaf beets produce what is grown for.

This is a powerful leaf socket with petioles.

If you want to get the seeds in their area - leave part of the plants to winter. For another year in spring, you can still get early greens, while it is juicy.

Then the beet drives out a rough stalk with flower stalks. By the end of the growing season, second year chard will form seeds.

The leaf of the plant is large, weakly or strongly corrugated. There is no stem in the first year.

Stems are long, juicy, especially in petiolate varieties. The petiole and central vein are often red.

There are pure green varieties.

The root of the chard does not happen. Root is fibrous. But it is not deep, does not differ in power and winter resistance.

Overwintering only in mild winters. In the central zone, it is difficult to keep chard for the second year for future seeds in the soil.

Shelter will be required, no one will give guarantees that it will save the plant. Easier to buy seeds.

Cultural chard has two subspecies:

In leaf, respectively, well-formed and pronounced leaves. They are slightly corrugated, may be smooth.

The length is relatively small - 40 cm. This allows them to maintain tenderness and juiciness before cutting.

The stalked subspecies are distinguished by large leaves, they are coarser than those of leaf.

Petioles are large, strong, but juicy, suitable for food. Petiolous varieties ripen (gain nutritional value) a month later leafy.

Temperature requirements. Mangold is cold-resistant, and during the growing season it also develops at relatively low temperatures (until frost). Only winter hardiness is weak.

Attitude to moisture. The moisture-loving culture: the sheet mass must be maintained in turgor and constantly increased.

Requirement for lighting. Likes and light: in the light of photosynthesis is the most intense, and this is for green crops - one of the main prerequisites for high yields.

Plants caught in the shadow will be frail, small. And chard leaves must be luxurious.

Nutrition. In this regard, chard favorably with beetroot.

If, under the last application of manure, it is permissible only under the predecessor (otherwise the root crop will crack), then the leaf beets will only be glad to fresh, rotted manure.

This organic nitrogen is what you need to quickly build up green leaf mass.

Mangold is not afraid of overfeeding.

The benefits of leaf beets

Green cultures are famous for their increased content of healthy nutrients.

At chard, they are all concentrated in the ground part: the green concentrates everything valuable in itself.

And what takes from the sun with photosynthesis, and what comes through the root.

Sheet mass contains:

  • The main macronutrients (NPK) - nitrogen compounds, phosphorus, potassium - all in organic form, available for easy assimilation.
  • Minerals, not less necessary to the correct metabolism: zinc, magnesium, calcium, manganese, copper, iron. A person needs mineral balanced nutrition. Otherwise, inevitable failures of health.
  • A complete set of vitamins of group B, necessary for a full-fledged metabolism of a human body. This is one of the most important groups, the regulator of the central nervous system and other systems.
  • Vitamin K, controlling blood clotting, bone marrow tissue metabolism, kidney function. The strength of bone tissue is also controlled by this vitamin, as well as calcium metabolism. For people whose blood has a low prothrombin index, chard is very desirable in the menu to correct the situation. It is safe in contrast to treatment with synthetic vitamin. There, the consequences are unpredictable, especially when overdosing. Natural product - leaf beets - will never lead to an overdose. Vitamin K, supplied with chard in food, improves memory, normalizes blood pressure, if it is elevated, will support the heart. This vitamin opposes even oncology and stroke.
  • Vitamin E is a regulator of reproductive function, especially useful for women. It is important in any period, including pregnancy (helps to bear the fetus).
  • Vitamin C. The famous ascorbic acid to replace it fully - can not. Because organic matter is always closer to the body (even the root of the words is similar) than synthetic. In the leaves of chard, this vitamin is present in significant quantities.
  • Organic acids, antioxidants, the most important of which is quercetin, which supports the functioning of blood vessels, brain activity and improves their condition. Their content in chard is large and diverse.

Useful beet for different organs:

  • Bones, teeth - are strengthened,
  • Hair is better nourished, maintains an attractive look and density,
  • The brain functions better, it is more reliably protected from vascular catastrophes,
  • Eyes get vitamin supplements that insure against cataracts.

Chard consumption affects the functioning of whole body systems:

  • Cardiovascular. The flavonoids, which are abundantly present in the tissues of leaf beets, are a kind of shield to the heart, protecting it from dangerous overloads. The vessels become more elastic with regular feeding of green, the chard is in a leading position here.
  • Endocrine. Sugar-lowering effect of plant dishes has been noted.
  • Circulatory The level of hemoglobin is normalized, the tendency to bleeding decreases. Aligned prothrombin levels.

Additionally, chard color pigments activate cleansing processes. It helps detoxify the body.

Therefore, purple, red varieties are preferable in relation to removing intoxication.

The latter happens not only from poor quality food, poor ecology or chemical and other poisoning.

It is worth removing ballast from the body after intensive treatment. Medication, especially antibiotics, is a two-pointed “stick”.

Many drugs the body itself does not display, they accumulate, poison from the inside.

Accepting colored chard varieties as food will help get rid of this unnecessary clogging at the cellular level. Such valuable chard properties has.

Abuse them, with all the advantages of culture, should not be people prone to stone formation. The plant contains oxalates.

Cooks make beetroot salads, add chopped raw greens to ready-made soups, borscht and main dishes.

Suitable for conservation.

There is a leaf and as an independent delicacy: having boiled water over it, it is cut, fried with greens.

Beat eggs before pouring. The special taste, indescribable flavor gives chard to the cabbage rolls.

Leaf is used instead of cabbage.

A seemingly simple chard, but its benefits are great.

Popular varieties

Modern varieties of chard are extremely diverse. Their difference lies in the color, shape of leaves, their texture. The color of the petioles and veins also varies.

The color range of varietal plants is wide: from yellow to intensely violet. Red shades, green, combined colors - all sorts can be chosen.

Leaves vary in size, smoothness, or unevenness of the leaf blade.

No wonder chard registered not only on the table, but also in flowerbeds. Very much coloring relative cacky quinoa.

Interesting varieties offered by seed farms for sale:

Curly. Mid-season. Green leaf, stalks and veins - white. Universal: all ground parts, stalks and leaves are suitable for food.

The leaves are “crushed” in shape, the surface is bubbly. Soil-demanding plant.

Red. This chard is really red. Leaf and veins of this color.

One of the most rich in useful elements varieties. Red pigment contains carotene, many vitamins, minerals.

Celeben in the form of juice, in dishes - too. Frequent cutting stimulates rapid rapid growth of leaf mass.

Spinach. Early, but thermophilic. Sow better under cover. You can seedlings, but young shoots are delicate, fragile, will require care.

The leaves are juicy, very large, good for stuffed cabbage.

Lukullus. Mid-season - up to three months. Harvest - you can cut more than a kilogram at once.

Use as the other described varieties. It is not recommended to use sufferers with strong blood viscosity.

The grade raises a prothrombin index. But with hemophilia, this is good.

It is interesting as a subwinter culture: autumn sowing is possible.

Brazilian. Decorative, exotic colors (yellow leaves) led him to flower beds, chard looks great there. Without losing the culinary properties.

Emerald. Mid-season. From the beginning of the growing season - three months before harvesting.

Height up to half a meter, scapes are strong, upright, pale green, almost white. They are half the height of the plant.

The leaves are dark, green, bubbly. The structure is tender, juicy, go to different dishes - at will.

Stalks are good pickled or stewed. Of them are preparing a delicacy: delicate tasty caviar.

Another healing juice is obtained from the petioles. Treat them for blood diseases.

Mirage. It is also mid-season, but is ahead of Spinach by ripeness by a month.

The external characteristics are similar to Emerald, the use is also similar. The leaves are brighter and bubble a little.

Belovinka. Mid-season - 3 months, the result of domestic breeding.

Yield per square meter is collected on average 5 kg of leaf. For leaf chard growing in a greenhouse is a rarity.

But the experiments were carried out, they showed a pleasant result. Plant in a greenhouse - get almost twice the mass.

But this is rather an option for culture fans. Usual use, leaf bubble, green.

Variety, like others, is curative for various ailments due to the biological composition of the leaf and stem.

Cultivation technology

Agrotechnology is close to growing beetroot, with some reservations.

Any kind of living organisms is something even different from its relatives. The plants have their own special life.

Our task is to make it easier, to make it comfortable. And in return, get a return crop.

Choosing a place for chard. Light-loving culture, it is necessary to provide the plant with a plot that is well lit most of the day.

Places near green hedges, walls, tall trees or shaded by other buildings, plantings - will not work.

If the chard is there, it will not only sink away, it will not be able to qualitatively use the nitrogen from the soil, which must be applied to the agrotechnology of the crop before planting.

Part of the nitrogen is transformed into nitrates, the products of the healing will turn into dangerous.

Should be available regular watering. If water is not supplied to the site forcibly throughout its territory, it is necessary to plant it closer to the source of water supply.

To ensure watering, do not force the plant to suffer from thirst, or yourself - because of the need to run with a watering can through the whole garden.

If the soil layer is different in quality, look at the chard where the soil is loose.

Sandy loam or loam, fertilized with organic matter, structural and nutritious - will do.

Heavy clay, waterlogged or overdried - not a reserve for harvest. If the beets on such soils and grow, then with a rough, unsuitable for food, foliage.

Mangold is a wonderful neighbor. He easily gets on with most garden crops.

Only spinach as a neighbor is no good for him. The family is one, and the plants are all “in a human way” - an alien family is sometimes more comfortable to be close to than members of their own clan. The relatives have common problems.

Sheet beets can “adopt” diseases of spinach and other types of beets.

It is also undesirable to have a quinoa nearby. Although she is wild, but relative, she can also give Chard a nuisance in the form of a disease or a pest.

Even after itself, planting beets in another year is impractical.

Crop rotation should be respected, it is necessary to return any culture to the same place, observing a pause of at least three years.

On a small plot to withstand crop rotation is more difficult. You can then periodically send chard to the flower garden.

There he will add beauty, will remain in parallel - a product.

Just think of a combination with the environment: sometimes located where you have to, the vegetable does not fit into the composition, it looks alien there.

The original combination of plants in color, texture, growth - will be pleasing to the eye the whole season.

Soil preparation. The soil is a nutrient substrate, before defining a plant in it, one should prepare the chard for a place of residence in such a way that it does not recall its past past abroad.

And he pleased the gardener with a quick mass increase, a good healthy harvest.

Dig the soil in the fall, add manure or compost. If you want a harvest for glory - do not ignore this item.

The main battery of these fertilizers is nitrogen. Nitrogen is always introduced to stimulate the rapid growth of green mass.

What we need from chard. It is not a root vegetable, although it is a close relative of root vegetable - beetroot, fodder, sugar beet.

They can not fresh dressing with manure: the rapid growth of root crops will lead to cracking of their skin.

A leaf beet will respond to such a listing by the violent growth of a leaf. It is its productive body, for the sake of which we allocate a plot for chard.

The soil is needed loose, because organic matter is doubly valuable. It gives the structure to the layer in which it was made.

But do not overdo it: manure can acidify the soil, make it in moderation.

The soil is preferred with a neutral reaction.

If it settles during the winter, it is necessary to loosen the top layer before sowing. Depth is not so important: the root is superficial, far does not go deep.

Sowing time. It is possible to sow some cold-resistant varieties before winter.

This will provide an opportunity to get ahead in obtaining varieties sown in spring varieties. Especially when at the end of winter to cover crops with film.

Wire or permanent wooden frames should stand already in the autumn above the crops.

Early products are especially valuable. The first vitamins from the garden.

Even if the crops are not covered, the seeds will wait in the soil at the optimum temperature. They can sprout already at a six-degree positive temperature.

And the moisture accumulated in autumn and winter is enough for germination. The newborn plant itself “decides” when it gets into the light.

Not always the gardener allocates autumn time for the wintering of chard. Pre-winter troubles take this time.

Therefore, more often leaf beets are sown in spring. Rassadnym way - rarely. Is that the greenhouse is great, and the seeds - to recalculate.

More often sown in the ground. But no one imposed a taboo on greenhouse cultivation.

It is inexpedient to grow this root beetroot by seedlings: when transplanting, the root is inevitably injured, and such a “pick” leads to the deformities of the future root crop.

But the leaf beet does not have this problem, just like the root crop itself. For sowing in a greenhouse before sowing, you can soak seeds in boxes or pots, then germinate in a damp cloth.

When sowing soil seeds do not soak: moisture in the soil, they will gather themselves.

Over time, in each locality are determined by their signs. Somewhere it is calibrated for the flowering of certain plants, somewhere for the calendar and the weather.

Remember: six degrees - the temperature of germination. These six degrees should not be in the air - in the soil.

With a thermometer, hardly anyone runs around the garden, but everybody, even a beginner, a breeder, can navigate around.

Early seeding does not matter. If the chard is able to winter with seeds, then in the spring it will wait in the earth for the necessary temperature values.

With planting dates you can "play". Sowing seeds three times: in spring, in the middle of summer and in the winter, it is possible to provide family with greens early and for a long time.

Plants from summer planting overwinter (only for regions of mild winters) under shelters, this will provide very early greens.

In the southern regions - in February. Then chard is suitable for the winter landing and the last - for the spring.

Sowing. Chard seeds, like any beets, are quite large, sowing them is simple.

  • Cut parallel grooves - denote rows. There is a half-meter distance between the grooves - leaf beets, it is sprawling, it requires freedom of placement.
  • Between plants leave 25 cm, from such a calculation spread out the seeds in the grooves. For petiolate varieties - so, and leaf ones are sown closer in a row, when they grow in a solid wall, the leaf is more tender. You can reduce the distance to 8 cm. But the aisles do not bring together.
  • Close up hoe about 4 cm. Deeper is not worth it, young seedlings are thin, it is only then they will turn into powerful plants.
  • Sowing, roll the soil. If there is nothing, adapt the means at hand. You can even lay the boards on top and walk around them. Of course, this flooring then remove. This technique ensures uniform seeding depth, better contact of seeds and soil, amicability of shoots.
  • If possible, it is appropriate to sand the sand. The sand will not allow the earth to crack, the soil crust does not form at all under it. Без этого можно невзначай пропустить момент ее образования. Трескаясь, корка рвет нежные стебельки пробивающихся всходов, изреживает их.
  • When sanding is not possible, careful control of the condition of the soil and the moisture of its upper layer is needed. Do not let him dry up, especially before germination. And after, until they get stronger. When the leaves begin to shade, cover the ground around them, their self-defense turns on. They "hold" moisture.

Care chard

Only at first chard self-care requires neat.

It is necessary to loosen the aisles, to do this before germination is already necessary. The rows themselves do not affect: the beet does not sprout quickly, you need to protect it, do not damage.

If weeds have appeared - they are quick to germinate - remove them in rows before germination only by hand.

When the seedlings have safely appeared and the seedlings are growing up, thinning is necessary: ​​placement.

With any effort of the sower, the seedlings will thicken anyway (with normal germination). The seeds are multi-growing, and a bunch of sprouts will grow side by side - from each seed.

Using the selected scheme, remove excess, weak plants. Priority - strong, they are left.

The second thinning maturity coincides with the closure of leaves in rows.

Then the stalked varieties again remove weak specimens, giving the distance to the rest - 40 cm, and the leaf ones settle in a row of 25 cm.

This is the final scheme, the distance is sufficient for food, lighting, intensive growth of plants. At the second placement, the harvested plants are already good for food.

Thinning, especially the second, should be carried out without delay. If time is missed, the thickening of crops will play a cruel joke: in the first year for the plant it will throw out flower stems.

This is a protective reaction of all plants: if there is a shortage of something: light, water, food, the plants are crowded, or are “crushed” by weeds, they shoot out.

Feeling unfavorable conditions, the plant is under stress. Stress in turn includes the instinct of procreation.

If the plant is put on the brink of survival, it seeks to give offspring, to have time to do it before death.

Watch at least weeds in the wastelands. If the drought, even the smallest of them, not gaining growth, tie flowers.

Hurry to get rid of. There, after all, no one is watering them.

The same thing happens with cultivated garden plants. If you see a growing stem somewhere, cut the peduncle at the base.

Otherwise, the chard will send power and nutrition to the reproductive organs, the leaf will slow down and become heavier.

To loosen the soil after thinning is already bolder: the seedlings are stronger, the distance between them - allows you to work.

Later, they and the weeds will drown themselves, and the soil will be hidden from the leaves from overheating.

Before the first cut of the food, the plant needs enough of the soil that was filled with organic soil before sowing. After each cut, you can feed the full fertilizer.

Giving with irrigation all three main elements: phosphorus, potassium and nitrogen too. This will help to quickly form the next cut-off mass.

Nitrogen must be introduced in moderation in order to avoid busting with nitrates - it is from nitrogenous compounds that nitrates are formed.

But a moderate fertilizer will be in favor of the plant and the consumer.

Mineral dressing will be suitable with a combination preparation, for example, with a nitroammophotic.

Timely cutting can also be attributed to care operations.

Overgrown sheet coarsens, loses marketability, taste and nutritional quality. The growth of rudimentary leaves slows down, time is lost.

Therefore, you need to cut regularly, as they grow, in time. Try not to damage the lower growth buds, ready to develop, the formation of new leaves.

Chipping in winter

Possible and winter forcing. In the autumn, before frosts, dig up the roots of leaf beets.

You can immediately plant this material in boxes or pots. But store them in a cold close to zero temperature.

In the winter to bring, put in the room. The place of forcing is a windowsill, it is light and there is enough heat.

Care - watering, you can periodically feed. A month later - the first cut.

During the winter, there are several leaf collections (with petioles - depending on the variety).


At chard cleaning - cutting. Begin to cut off on reaching the desired height of the variety, selectively.

Carefully, slowly, the stalks are pruned: it is necessary not to damage the growth buds below them.

Leaf subspecies never "demolish" a bush completely. So he will not gain strength for a long time.

Cut out the side sheets, reducing the total weight by about a quarter or one third. Delay with cutting the extreme leaves will lead to their withering, lodging and drying. Cut in time.

The remaining leaves will continue photosynthesis, will move into growth and dormant buds from the base - in the places of cutting. The stalks are cut too, otherwise they will rot.

Nuance: leafy subspecies are cut off partially, cutting out only “approached” leaves with petioles.

Stalked clean otherwise. Cut off just the whole mass (growth buds do not touch).

Growth points awaken, and by the end of the growing season, the second petiolous crop ripens. In warm regions, early ripening varieties give three cuts.

When the planned implementation of laying leaves is made loosely in boxes. So they are stored longer, do not deteriorate in transit.

If the collection for the needs of the family - in the refrigerator in the package, the chard can last up to three weeks without losses.


Chard is propagated by seed. Watch out for a wintered plant: first, it will give a juicy lush rosette of leaves.

They can be used in the case: to the table. No need to touch the next leaves.

You can even a few plants and do not bother at first, let them help the formation of the peduncle.

When it starts to grow actively, you may need support. Especially if the climate is generous with the wind. It is better to insure and tie up to a peg: one windy day is enough for plants to die.

It is important to determine in advance the location of the seed plot. Perhaps even with the neighbors to discuss it.

All types of beets are prone to over-pollination. If a plot of another type of beet is also seed, next, the result of this “hybridization” is unlikely to please.

It is the same when on the bed of the first year of life of a table beet, fodder or other (sugar, for example) for some reason there are flowering plants that were not removed in a timely manner.

If the initial variety is hybrid, inevitably splitting traits.

Most of the chard bushes grown from these seeds will not be carriers of all signs of the variety. But the sheet will still give.

Therefore, decide: shop seeds or your own - you.

Seeds are not inclined to fall. When the tops of the peduncles begin to dry out, the seed boxes change color to the usual for mature seeds, parts of the peduncles with seeds are cut off.

Dried out in a ventilated, sheltered from the rain, shady place. They insure themselves - they put a litter under the dried hanging bundles.

It is easy to remove seeds from dry stalks, having put on a cloth glove. Just hold from the cut to the top with a gloved hand over the litter.

Chard seeds scatter. They are clean enough, but you can otvetat in the wind or on a sieve sieve. A small amount of trash will be removed.

Store preferably in bags, glued from paper (or finished paper). Put them in a box or place them in a special locker.

Each gardener stores the seeds in their own way. From your preferences and proceed.

Chard - a little common in the regions of our country. Not everyone knows how useful, tasty and easy it is to care.

Do not ignore this culture: it is a real box of health. And it looks beautiful.

Mangold grade Scarlet

Heat-loving, tuberous plant, recognized as mid-season variety. From the moment of sowing the seeds to the possibility of pruning leaves, it takes up to 2 months. The plant is very large, deciduous, erect stems grow up to 70 centimeters in height. Leafy plate slightly bumpy, wavy, dark green. Petioles bright red, very juicy and attractive in appearance. Mangold varieties "Scarlet" has excellent taste. Gentle leaves and especially cuttings have a peculiar sweetish taste and pleasant aroma. Chard is used in cooking for the preparation of various first and second courses, juices and fresh fruits, traditional medicine, dietetics. The plant is appreciated because of the external beauty. Acceptable cultivation and as a decorative greenery for the decoration of flower beds. The leafy outlet is very fragile, it requires caution when cleaning and transporting in order to prevent mechanical damage to the plant. Mangold "Scarlet" has a great view, is in demand among consumers. Recommended bulk sales through retail outlets in the market.

Mangold grade Lukullus

Green, vegetable plant with a large upright stem and powerful curly leaves. A variety of medium ripeness, the growing season lasts about 80 days. Attractive in appearance, plant. On a large, white leafy rosette, grow large, thick, white petioles, up to 40 centimeters long, and dark green curly leaves with white veins. The mass of one excavated such plant reaches more than 2 kilograms. Petioles are juicy, sweet in taste, the leaves have a sweet-sour taste. The plant is recommended for cooking soups, borscht, okroshka from fresh vegetables. Petioles are boiled, or baked with the addition of mayonnaise. Meals are not only excellent in taste, but also very beautiful, thanks to the presence of petioles or leaves of chard "Lucullus". The plant is very fragile, therefore it is necessary to clean manually. It is transported only in special refrigerated containers with maintaining a lower temperature. Recommended chard for sale in the markets.

Mangold grade Winter

The grade differing in early ripeness. From the moment of sowing seeds in open ground and to the first cut only 2 months. The grade is frost-resistant, gives good, deciduous, large sockets in the second year of life. A good harvest is observed at the first pruning of leaves and petioles. The rosette is bunched, the scapes are rather thick, pale white, fleshy and juicy, they grow to a length of 35 centimeters. The leaf is heart-shaped, curly and bumpy, dark green in color, with clearly visible white veins, sweetish in taste. Hardwood plates are very fragile, so special packaging is required to transport products to the market. The plant chard "Winter" is used in traditional medicine. Sap of white petioles is used to treat colds, and petiole gruel and leaves smear hair on the head in order to treat baldness. Mangold found its place in cooking. Very tasty and healthy juices and fresh juices are made from this plant. Mangold "Winter" is in demand in the market, the grade is recommended for mass realization.

Mangold grade Volcano

Very large plants, with a two-year growth. Considered a variety with an average ripening period. From the moment of sowing seeds to the first pruning 90 days. The leafy outlet is very powerful, the petioles are erect, reaching a height of up to 45 centimeters. The total length of the sheet can be up to one meter. The leaves are heart-shaped, dark green, with a purple tint, pimply and wavy, with red veins. Stems are thick, bright red. The plant is very beautiful, often grown as a decorative flower for decoration in the form of curb green. Eat red petioles, hot dishes are prepared from them, and a thick hardwood mass, well-proven in fresh nutritious salads. Mangold "Volcano" fights obesity well. People suffering from this disease, doctors recommend to eat the chard plant in any available form. Mangold "Volcano" is in demand in the market, the grade is recommended for mass sale through commercial networks. During transportation it is necessary to use a special container to avoid mechanical damage and loss of the presentation of the product.

Mangold grade Kobzar

Green, vegetable plant with a large upright stem and powerful curly leaves. The variety of medium ripeness, the growing season lasts about 70 days. Attractive in appearance, plant. On a fairly large leafy rosette of bright red color, up to 20 such bright red petioles, up to 45 centimeters long, grow. The plant is adorned with a powerful deciduous mass of dark green with a violet tint. The leaves are very beautiful, curly and pimply. Red streaks are clearly visible all over the leaf plate. Mangold "Kobzar" is a very tasty and nutritious plant, with a sweetness inherent in the variety. Used in cooking for the preparation of various dishes and juices, suitable variety for hot dishes, as well as used fresh as salads and side dishes. Mangold is used in traditional medicine, in the treatment of diabetes. The presence of beneficial substances in the leaves has a positive effect on reducing blood sugar. Products of a grade have a trade dress at the correct cutting and storage of production, are in demand in the market. Recommended for mass implementation.

Mangold grade White

Green, vegetable plant with a large erect stem and powerful, slightly wavy leaves. A variety of medium ripeness, the growing season lasts about 80 days. Attractive in appearance, plant. On a large, white leafy rosette, grow large, thick, white petioles, up to 20 centimeters long, and dark green wavy leaves with white veins. The mass of one excavated such a plant reaches more than one kilogram. Petioles are juicy, sweet in taste, the leaves have a sweet-sour taste. The plant is recommended for cooking soups, juices, salad dishes. Widely used in traditional medicine. For example, the juice of chard "White" whiten the resulting pigment spots, freckles. After repeated spreading the juice, the spots really brighten. The plant is very fragile, therefore it is necessary to clean manually. It is transported only in special refrigerated containers with maintaining a lower temperature. Recommended chard for sale in the markets.

Mangold grade Rubard chard

Heat-loving, tuberous plant, recognized as mid-season variety. From the moment of sowing the seeds to the possibility of pruning leaves, it takes up to two months. The plant is very large, deciduous, erect stems grow up to 70 centimeters in height. Leafy plate slightly bumpy, wavy, dark green. Petioles bright red, very juicy and attractive in appearance. Used in cooking for the preparation of various dishes and juices, suitable variety for hot dishes, as well as used fresh as salads and side dishes. During transportation it is necessary to use a special container to avoid mechanical damage and loss of the presentation of the product. Mangold "Rubard Chard" is in demand in the market, the variety is recommended for mass sales through retail chains. Looks beautiful on a flowerbed in the form of a decorated border plant.

During the spring-summer period, the menu of a person is quite diverse, rich in all sorts of color and taste, vegetables. The more vegetables used for cooking, the richer and more nutritious food. With a little effort, you can grow a green mass throughout the warm period and eat only healthy products grown in your backyard.

Description: varieties and varieties of chard

Unlike ordinary beets, chard does not form a root vegetable. Leaves and petioles are edible in it, therefore 2 forms of culture are distinguished:

  • sheet - has a large outlet with a lot of foliage, which is used as a salad or spinach,
  • petiolate - distinguished by succulent stems, so it can replace asparagus in dishes.

The root of the plant is pivotal, hard, strongly branched and not suitable for food. Depending on the variety, the stems are white, red, yellow or green, and the leaves are smooth or curly. Due to decorativeness, some types of culture become a worthy decoration of a flower garden.

Among the many varieties of chard there are:

The weight of a single plant (rosettes or petioles) can reach 0.8-1.5 kg. Chard contains vitamins C, K, B1, B2, PP, calcium and magnesium. This makes it useful for diabetes, obesity, anemia, vitamin deficiency and other ailments. Some varieties of culture are ready to eat as early as 2 months. after the appearance of sprouts.

Planting in open field

By nature, chard is biennial, but most often gardeners practice growing its varieties as an annual. The plant is unpretentious in the care, but demanding on the soil: for planting you need to choose a fertile, light land, in any case not sour. It is good if potatoes, onions or cucumbers were previously grown at the chosen place. The site for growing leaf beets in the open field should be prepared in the autumn, adding to the soil compost or other organic matter. Mineral fertilizers will become relevant for a couple of weeks before sowing seeds.

Mangold loves sunbathing. The lack of light is fraught with delayed development, reducing the succulence of plants. In addition, they increase the amount of nitrates. But the low temperature of air spinach beets tolerates well. Due to this, seeds can be sown even in early spring. They will germinate at + 4 ... + 6 ° C, however, the greatest yield in the open field will start at + 20 ° C.

Расстояние между рядами при посадке должно быть около 35 см. Семена заглубляют на 2 см через каждые 10 см. При благоприятных погодных условиях и хорошем уходе уже через пару недель каждая семечка даст по 2 ростка. Когда на них появится по 4-6 листочков, слабые нужно удалить. Оптимальное расстояние между оставшимися всходами – около 30 см.

CouncilIn order to have fresh greens on the table throughout the season, experienced summer residents advise you to plant spinach beets three times: in May, July and October.

Care for leaf beet

  1. Watering. Mangold loves water, so you need to make sure that the soil does not dry out. However, excessive moisture can promote the reproduction of fungal diseases. The best watering schedule is every other day.
  2. Loosening is one of the main conditions of care, since the long roots of the plant need oxygen.
  3. Weeding. Weeds not only slow down the growth of crops, but also carry diseases, and also form a good breeding ground for insects.
  4. Wintering. If in the autumn to pile up the beds and cover them with leaves or compost, the chard will overwinter and begin to grow in early spring.

Fertilizer and chard feeding

Throughout the season, chard must be fed 2-3 times. For example, organic fertilizer - manure diluted with water in a ratio of 1:10. Suitable and herbal infusion. To cook it, you need:

You can take a complex of mineral fertilizers. You will need a minimum dosage: 0.5 tsp. on a bucket of water. This volume of the mixture is enough for watering 1 square. m planting leaf beets. You can do fertilizing after each cut leaves (better - organic).

Chard in the garden: combination with other plants

As well as for its closest relative - beets, combinations with onions and lettuce are considered successful for chard. If the cabbage beds, especially kohlrabi, are placed next to it in the open ground, you get an excellent tandem: the leaf beets will help to saturate the heads with calcium.

Garlic society is useful for good growth of chard. But you should avoid combinations with pumpkin crops, corn, green beans and mustard.

Council Spinach beets get along well with mint: mulch from its leaves scares off harmful insects.

Mangold can be eaten raw, boiled or stewed. Leaves make first courses (borsch, botvinia), salads, cabbage rolls and rolls with the most different fillings - original recipes with photos like even sophisticated cooks. Petioles are fried in butter, they are made from a sweet paste. In addition, the leaf beets are fermented for the winter along with the cabbage. This is a great way to keep a rich set of vitamins and minerals that nature has generously endowed chard.