4 Review (s)

  1. Summerman, gardener and gardener (anonymous)

    I watch a lot of cooking channels, including foreign ones. I often observed how they use beet leaves in their dishes. At first I thought these were beet leaves, just picked young. But later I made a discovery for myself that this is a completely different vegetable - Swiss chard, and it is called chard.

    Swiss chard does not form a root crop. One seed produces several sprouts. The juicy fleshy petioles and leaves, which form a powerful rosette, are eaten. In this sense, chard is very economical. To get a decent harvest, 5-6 plants are enough.
    You can start picking chard leaves as early as July. But most of all they help me out in September, when they give me twice as much. Clean, strong, pests don’t like them. I'm taking them off until November. Even after frost, when the remaining cabbage is covered with mucus, the chard is at least okay! I rarely add chard to salads, but soups and cabbage rolls made from it are great. Chard leaves can be spread with minced meat, put cheese on them, rolled up and fried in a frying pan or baked in the oven, coated with mayonnaise. Makes delicious meat rolls.
    I also recommend making lasagne from chard leaves: layer them with rice and minced meat fried with onions and carrots. Pour sour cream mixed with tomato sauce on top and bake in the oven.

    Mangold (photos) planting and care, useful properties and recipes

  2. Summerman, gardener and gardener (anonymous)

    Chard is unpretentious, cold-resistant.
    Only it is necessary to plant it in a garden bed, illuminated by the sun all day. In partial shade, growth is retarded, and nitrates can accumulate in the leaves.
    Sow chard in late April - early May. Before moose, seeds are soaked in a damp cloth for 2-3 days, sown to a depth of 3-4 cm. Row spacing is 50 cm. Seeds begin to germinate at a temperature of 4-5 degrees, shoots appear in two weeks. The most favorable conditions for germination at a temperature of 18-20 degrees.
    Seedlings tolerate light frosts. In the second half of May, thinning is carried out, leaving 30 cm between plants.
    Chard is a very valuable vegetable crop. The leaves and petioles contain sugar, protein, carotene, vitamins C, B1, B2, P, PI, PP. Chard is rich in calcium, phosphorus and iron salts.

    The plant has a diuretic, mild laxative and analgesic effect. Highly effective in sclerosis. Eating chard juice lowers blood pressure. With a cold, chard juice mixed in half with honey helps.
    The leaves are used in borscht, salads, stewed, preserved for the winter. Cut them off along with the stems. And the more often you cut, the thicker they will grow.

  3. Daria KAMINSKAYA, Moscow

    Pickled Chard Leaves and Beets

    Chard leaves and marin beets for the winter. Then I use them for vinaigrette and cold borsch.
    500 g of chard and beet leaves, horseradish leaf, 4 peas of black and allspice, 5-6 vetch dill, 3 tbsp. 9% vinegar, 2 tsp. salt and sugar, 6 cloves of garlic.
    I put spices in dry, sterilized jars (divide equally). I put the chopped washed and dried leaves of beet and chard tightly on top. Pour boiling water, let stand for 5-7 minutes. I pour the infusion into the pan, bring to a boil, add salt and sugar, and when they are completely dissolved, add vinegar and pour the marinade into jars. I sterilize the workpiece for 20 minutes, roll it up. I turn it upside down, wrap it up and leave it until it cools down. I keep in the cellar.

  4. Margarita PAVLOVA, Saransk

    Do you want to plant a vitamin culture that perfectly matches with most vegetables? Plant a chard!
    Please note that there are varieties of chard leaf, and there are petiolate. The former have lush leaves, while the petioles have plump stems. I like to add chard to salads, I especially like juicy lattice, that's why I usually grow petiole varieties.
    To the stems of the plants were more fleshy, I cut the leaves without touching the central socket.
    Very good, for example, cholera Zheltotoshoshkovy. Its stalk is bright, sunny, and the leaves are green.
    Variety Beauty forms red petioles up to 40 cm. From the largest bushes in a season it is possible to collect almost 1 kg of petioles.
    Almost the same yield in the Emerald. Only his petioles are green, and in shape they are wide.

    When all three varieties of chard are ripened, I make a “traffic light” salad - from green, yellow and red petioles. It looks very elegant, but it tastes just super!


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