SHNITT-MANGOLD PLANT - GROWING, PLANTING AND CARE
Many people know the chives, but few people know that with a similar name there is beetroot - chives. The first part of the name translated from German means "cutting." And this is not accidental: a plant after cutting leaves immediately releases new ones that can again be eaten. By the way, this kind of leaf beet has another, more understandable name for us - chard cutter.
FEATURES OF SHNITT MANGOLD
Like other types of beets, chives are biennial. After a successful wintering, it releases a flower arrow and gives seeds. Therefore, its cultivation to produce leaves is usually limited to one season, although vitamin "tops" can be cut off from the old root in the spring for some time.
Unlike other varieties of leaf beet, petioles are thinner and softer in the shnitt mangold, and the leaves are larger and fleshy. It is also worth noting the increased frost resistance of this plant compared to its "relatives". In the phase of 3-4 real leaves, the plants suffer a short-term decrease in temperature to minus 3 degrees, and for adult bushes this threshold drops to 6 degrees below zero. Lower values are detrimental to the chives, therefore, if you want to see it planted alive (when you need to get the seeds), they must be covered.
In order to get succulent leaves in sufficient quantities, sowing seeds or planting seedlings should be in fertile soil rich in humus. On light sandy and heavy clay soils, the aerial part of plants becomes stiff, and the taste becomes acidic. You should pay attention to the acidity of the soil, the pH should be b. In addition, it must be borne in mind that the schnitt chard does not tolerate waterlogging, so watering should be moderate. The features of this plant include the fact that it tolerates heat better than other green crops.
The optimum temperature for growing chives is the temperature range of 15-23 degrees Celsius. In cool weather, the stems may turn pink.
Compliance with crop rotation guarantees a high yield. The chives can be returned to their original place no earlier than after 3-4 years. He shows the best yield results after such predecessors as tomatoes, cucumbers, peas, cabbage, carrots, onions, potatoes. Plants of the amaranth family (previously it was called haze) are not suitable in this capacity; these are beets and spinach. These cultures affect the same diseases and pests.
For an early harvest, chives are grown through seedlings. On the eve of sowing, the seeds are soaked and then laid out in rows with an interval of 3-4 cm in a box with fertile, rich in organic matter soil, which needs to be moistened a little. Sprinkle on top with a layer of light soil with a thickness of 0-5 cm. Landing capacity is tightened with plastic wrap or covered with glass and put in a warm dark place. It is necessary to ensure that the soil does not dry out.
Shoots appear after 7-10 days. This is a signal that the box with the sprouts should be exposed to light, while the temperature should not be higher than 15 degrees, otherwise the seedlings may stretch out. When 2 true leaflets appear, seedlings need to be diced into cups with a capacity of 0 L, selecting the most viable specimens.
Usually from emergence to planting a permanent place takes about a month, that is, the whole process of growing seedlings takes no more than 40 days. And if you take into account that its planting in the garden occurs from the end of the season to mid-May, then sowing should begin from mid-March. Ready seedlings should have a height of 8-10 cm and 5-6 leaves.
Like beets, chard seeds are multi-bud, they produce several shoots. Therefore, seedlings, both when growing seedlings, and when sowing in open ground, must be thinned out. Ultimately, between plants should be an interval of 18-20 cm, and between the rows twice as much.
LANDING AND SEEDING IN SOIL
Since the fall, it is advisable to dig a future bed with chinch chard, fill the soil with organic matter (2-3 kg of manure or 4-5 kg of compost per 1 sq. M) and mineral fertilizers (20-25 g of superphosphate and 15-25 g of potassium chloride per same area). In the spring, after shallow loosening, an additional 10-15 g of ammonium sulfate are added.
If in the fall it was not possible to prepare a bed for leaf beets, after winter it is necessary to season it with a complete complex mineral fertilizer, for example, nitroammophos.
Seedlings are planted in holes by transshipment along with an earthen lump, observing the depth of planting in cups.
Schnitt chard can be sown immediately in open ground at the same time as potatoes. Dry seeds are planted to a depth of 2-3 cm, after which it is desirable to mulch the bed with humus.
SHNITT MANGOLD: CARE
On beds with leaf beets, weeds must be regularly weed out, loosened rows and the area around the plants. In dry weather, they need abundant watering. When sowing in open ground, 2 thinning is required: when 2-3 real leaves appear between plants, leave 15 cm and after 2 weeks 20 cm.
2 weeks after transplanting or 10 days after the second thinning, top dressing is given using complex fertilizer, for example, Fertika-universal or nitroammophos (50-60 g per 10 l of water). After a month, the plants are fed with green fertilizer (a 2-week infusion of grass with the obligatory presence of nettles) with the addition of extracts from superphosphate (20 g per 10 l of hot water, leave for a day, to separate the liquid phase for feeding). The third time, in August, phosphorus-potassium mixtures.
The leaves of the chives may begin to be cut after 1, 5 months after the emergence of seedlings. At this time, the height of the plant should be at least 20, and the number of leaves should be at least 10. Take those that are located on the outside of the outlet, but not more than 4 pcs. However, it is allowed to cut the entire aerial part, while you must try not to damage the growth point. New leaves will grow from here. Cleaning usually lasts until mid-October. At its completion, you can dig up the roots and use them for winter distillation.
© Author: Oleg Petrovich KUSHNEROV, Ivanovo
SCHNITT-MANGOLD: RECIPE FROM THE MIDDLE AGES
This is schnitt chard dish (in ancient times it was called Roman cabbage) they were prepared several centuries ago, but our contemporaries will also like it.
Required: 200 g of buckwheat flour, 100 g of wheat flour, 300 g of chives, 150 g of turnip (can be replaced with Jerusalem artichoke), 250 g of fatty hard or soft pickled cheese, 100 g of vegetable and butter, 3 eggs, 4 cloves garlic, 3 medium onion bulbs, thyme leaves, rosemary, oregano, other favorite spices, water and salt.
Schnitt chard cook a couple of minutes in salted water, then pour it into a pan, where we boil and stew pieces of turnip (Jerusalem artichoke).
In vegetable oil, fry finely chopped onions and garlic (until transparent), introduce large portions of chard and simmer for 10-15 minutes. Cool slightly and add slices of cheese and cool eggs, spicy herbs, salt and black pepper in turn.
From two types of flour and water we prepare the dough. Having rolled out half of it in size, put the filling, cover it with a second test sheet. We roll it with a rolling pin so that the sheets stick together, pinch the edges and make punctures on the workpiece with a fork.
Bake at 180 degrees in a well-heated oven on baking paper, greased with butter, 15-20 minutes.
Reference by topic: Mangold: autumn planting and growing
CULTIVATION OF MANGOLD - TIPS AND FEEDBACK FROM GARDENERS
MANGOLD IN LENINGRAD REGION
I want to tell you about an interesting plant - Swiss chard, which I have never been familiar with before. In the spring, my mother bought beet seedlings at the market. We planted it in the ground, watered it and, not suspecting anything, began to wait for the roots to grow.
While the leaves were still small, they resembled the leaves of an ordinary beet, but when they grew up and brightly colored cuttings appeared on them, it became clear that this was not a simple beet, but a leaf.
The chard bushes were so beautiful that a flower bed was formed from the garden. Each had its own, unique color of both leaves and stems - from dark green to burgundy. Some of the leaves had red and green streaks. The thick, succulent stems were so varied that there was not a single identical bush in the garden! The rainbow of colors consisted of white, light green, emerald green, yellow and red in all shades, as well as burgundy.
Disappointment gave way to unexpected joy. The bushes grew, becoming more and more luxuriant. Mangold did not require any care and delighted us with its appearance and harvest until late autumn, steadily enduring cold snaps down to -2 °.
Mangold has greatly diversified our cuisine and changed our gastronomic preferences. The leaves were widely used in salads (they do not taste bitter, unlike some other types of lettuce). Using a blender of leaves and petioles, we prepared healthy, tasty and varied vitamin smoothies, adding tomatoes, cucumbers, carrots, dill, parsley, garlic, wild garlic, etc. And what a wonderful borscht with sour cream turned out! Chard can also be used to fill pies.
We liked that there was not a single pest on the Swiss chard for the whole summer, unlike lettuce and cabbage, the leaves of which were constantly gnawed by someone.
We have prepared a large amount of chopped chard for the winter. Separately cut leaves and petioles were packed in airtight bags using a vacuum apparatus and perfectly preserved their properties until the next year. Throughout the winter, we enjoyed delicious borscht made from preparations.
We have never grown leaf beets before, they came to us thanks to an accidental mistake, which turned out to be so successful! We have always decided to plant a previously unknown Swiss chard, and bags of different varieties of seeds have already been prepared for the spring.
© Author: Oleg Yurievich ROMANOV, St. Petersburg
© Author: Victor Naumovich RUSSIAN, Minsk
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