Leaf beet (Swiss chard) — characteristics of growing

Listova the beet, chard

Swiss chard – the so-called loved by many gardeners leaf and stemmed chard.

In contrast to conventional beet, this plant has no roots.

Sheet chard sits on a short stalk, which immediately goes into a large sheet.

Petiolate species have massive long stems.

Mostly common varieties with red, white, green cuttings. Likely to get Swiss chard with the yellow color.

In the food consumed the entire aboveground part of the plant, as fresh and after a heat treatment. Swiss chard is often used as wrappers for cabbage rolls and when preparing vegetable salads.

Leaf beet (Swiss chard)

Thanks to the bright-colored color, chard can be planted in flower beds and flower beds to saturate them with additional shades. Besides it allow you to save some space in the beds in the garden.

Shelf life beet leaf short. In order on your Desk over the summer was attended by fresh chard leaves, recommended the plant to sow three times.

The first sowing is in autumn before frost, at about the same time with the winter garlic. A second spring in late April-early may, third in June.

If Swiss chard is not known to you, and you only want to get to know her, you can do disposable spring sowing.

Grow chard mainly by sowing directly in the garden. Although some regions may have to use seedlings or hothouse method. Ridges are prepared the same as under the beet of the ordinary.

In the autumn dig the soil, saborenite it, and form a bed. To increase the fertility of the soil, add manure or compost from the calculation of 7-10 kg/m2.

The distance between the ridges leave about 35-40cm., and the seeds are sown one through 25-30cm., from each other to a depth of 2cm If in the winter to mulch the bed with straw, the first seedlings start to appear in April.

In the spring in case there is a risk of return of frost, seedlings beet leaf must be protected. For good cultural development don’t forget to periodically loosen the soil, to get rid of weeds, and to carry out watering at least once a week. In dry years, irrigation increased to 2-3 times a week.

With proper care in about 2 months it will be possible to use leaf beet in food, until the appearance of stems.

After that, the taste quality will drop, and the stems become fibrous and tough. By that time must ripen a new batch of young Swiss chard.

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