Video: Growing Chard - Beetroot
In recent years, new, less common crops and exotic plants have poured into our market. So Leningrad gardeners got acquainted with a new culture - Swiss chard.
Chard is a leafy beet. It is widespread in a number of countries in Western Europe, Asia and South America. This is a biennial plant, but since it does not hibernate in our conditions, it is used as an annual green crop.
Two forms of chard are known: leaf and petiolate, differing in the size of the leaf blades and the width of the petioles (10-15 cm), as well as their color. In some varieties, petioles account for 50-60% of the aboveground mass. Chard roots are inedible. Its leaves and petioles are rich in vitamins, protein substances, sugars, valuable mineral salts (calcium, phosphorus, iron). The culture is valuable not only for its nutrient content, but also for the fact that the harvest can come over a long period - from early summer to winter.
Thanks to a variety of original colors of leaves and especially stalks, chard is planted for decorative purposes in flower beds, flower beds and lawns. The leaves of chard are large (usually 2-3 times larger than that of table beets), often wavy and even bubble-like or curly. Their color, depending on the variety, can be dark green, yellowish green, green or reddish.
According to the main biological characteristics and properties, Swiss chard is close to table beet. Its varieties are usually cold-resistant. Excess moisture and the proximity of groundwater are unfavorable for chard, therefore, in our conditions, this culture should be cultivated on ridges or ridges.
Chard is picky about soil fertility. Heavy, floating soils are unsuitable for him. He cannot stand acidity.
Just like beetroot, chard is responsive to the application of organic and mineral fertilizers, especially nitrogen fertilizers, which contribute to the growth of leaf mass.
Chard does not tolerate shading. Therefore, well-lit areas are selected for him, the shoots are thinned in time and the lines are removed.
The cultivated varieties of beet can be divided into 4 groups:
- green-leaved - varieties Silver smooth, Silver curly, Giant, Belavinka;
- yellow-green-leaved - varieties of Lyons, Swiss, Lucullus;
- yellow-leaved - varieties Zheltochereshkovy, Brazilian;
- red-leaved - Krasnochereshkovy, Chilean, Scarlet.
Chard forms a plentiful leaf mass at early sowing times, when there is enough moisture in the soil. The seeds are pre-soaked in water at room temperature and kept for three days indoors at a temperature of 20-25 ° C. After the emergence of individual seedlings, the seeds are sown - 1-1.5 g / m². Sowing depth is 2-3 cm. Under favorable conditions, Swiss chard shoots appear on the 7-10th day. After the appearance of two true leaves, the shoots of Swiss chard are thinned out. Petiole varieties are thinned out every 25-30 cm, leafy ones - after 15-20 cm.
After thinning, the plants are fed with eco-friendly food - 60-80 g / m². Chard is harvested by cutting leaves and stalks. Leafy varieties are harvested 60 days after sowing, petiolate ones - after 90 days.