Leaf beetroot , otherwise known as chard, is a leaf vegetable that was already enjoyed by the ancient Babylonians. It has a similar use to spinach and can be harvested gradually throughout the season. Learn about the nutritional and he alth benefits ofleaf beetand the principles of its cultivation. We present the bestvarieties of leaf beetfor cultivation in gardens and allotments!
Leaf beetroot, chard
Fig. depositphotos.com
Leaf beetroot - properties
Leaf beet(Beta vulgaris var.cicla) is a biennial plant belonging to the quinoa family (Chenopodiacae). In the first year, it produces a rosette of large leaves. They are raised, oblong, set on fleshy leaf petioles.
Depending on the type of Swiss chardthe petioles are yellow, green, orange and purple. The leaves can be green, light or dark, but also red, purple, yellow or white. In the second year, the plant produces flowers and seeds.
The edible part of the leaf beetmay be only leaves or leaves with petioles. The small, branched root is inedible. It differs from beetroot, the edible part of which is primarily the storage root with a rounded shape ( although young leaves, called beet leaves, are also eaten).
It is worth appreciating not only the unique taste but alsonutritional and he alth properties of leaf beetChard is low in calories, and thanks to the betaine it contains, it supports cleansing the body and functioning of the liver.It is a source of vitamins: A, B1, B2, B9, B12), C, E, K, as well as calcium, magnesium, iron and potassium. Leaf beetroot also contains rutin and quercetin, which are involved in strengthening and increasing the flexibility of blood vessels.
Leaf beetroot - varieties
Leaf beetroot 'Lucullus'- has large, corrugated, yellow-green leaves. Thick, fleshy petioles are white-green in color. The edible part of this variety are both leaves and petioles.
Leaf beetroot 'Rhubarb Chard'- has decorative, large, crimped leaves of a maroon color. The fleshy petioles are red-purple, cherry shade. The edible part of this variety are both leaves and petioles.
Leaf beetroot 'Vulcan'- has dark red, thick petioles and dark green leaves. It can be grown all season until October. The leaves can be harvested about 60 days after sowing the seeds.
Beetroot 'Bright Lights'- this is a very decorative variety - leaf petioles come in different colors. Field variety.
Leaf beetroot 'Bali'- characterized by oval, strongly corrugated leaves, the innervation and petioles of which are beautiful red in color. The edible part is leaves and petioles. The variety is suitable for harvesting in the phase of young leaves, the so-called baby leaves. The vegetation period is short, approx. 45 days after sowing the seeds.
Pohighest quality beet seedsgood and proven varieties please visit our guide. We have found for our readers the best varieties of red beet and other vegetables for amateur garden and allotment cultivation.
Leaf beetroot - cultivation
Leaf beetroot does not have high soil and climatic requirements.The cultivation of red beet is best done in sunny placesand in well-drained soils with high water capacity. The recommended soil pH is 6.5-6.8.
Due to the short growing period (8-10 weeks)leaf beetroot is suitable for both forecrop and aftercrop It is grown in the first or second year after manure. It should not be grown after cabbage, spinach or red beets. The best forecrop for chard is potato.
Leaf beetroot is grownfrom seedlings or sowing directly into the ground. To prepare the seedling of this vegetable, at the end of February, sow the seeds under covers or on a windowsill, in individual pots. The seedlings are planted into the ground after 40-45 days at a distance of 40-50x20-30 cm. Young plants can freeze at a temperature close to 0 ° C, so it is worth covering them with e.g. white agrotextile.
Beet seeds for summer and autumn harvestingsow directly into the ground to a depth of 2-4 cm, in rows 40-50 cm apart. After emergence, we interrupt the plants twice, leaving them in rows every 8 cm, and once again every 20-30 cm. Seeds for summer harvesting are sown in April and May, and for autumn and spring harvesting - in the second half of summer.
Chard care involvesremoving weeds and watering the plants.Beetroot tolerates short-term drought quite well, but if there is no rainfall for a long time, the plants should be watered. Premature flowering in the first year can be caused by prolonged stress such as cold or drought. Older plants tolerate low temperatures as low as -4 ° C fairly well, but if they last longer, they can cause undesirable flowering.If an inflorescence shoot appears prematurely, cut it just above the groundand the plant will start to grow profusely again.
Leaf beetroot, chard
Fig. depositphotos.com
After 8-10 weeks from sowing, we can startharvesting the leaves of the Swiss chardFrom June to October, gradually harvest the chard, cutting the leaves about 3 cm above the ground. Young leaves about 25 cm long are the most delicious. Leaf beetroot cannot be stored fresh but can be frozen.
Leaf beetroot - how to eat?
Many things can be done with chard , such as: salads, soups, casseroles, smoothies. Young leaves can be eaten raw as an addition to salads, the older ones should be boiled. The fleshy stalks can be cooked like asparagus (cooking time 10-15 min) and the leaf blades like spinach.
Below are 2 exampleschard recipesfor tasty dishes based on beetroot leaves and diversify our menu.
Chard pancakes
To prepare chard fritters you need the following ingredients:
- 1.5 cups of flour
- 1 egg
- half a glass of milk
- 1 teaspoon baking powder
- 1 teaspoon s alt
- 1 teaspoon of Provencal herbs
- 1 clove of garlic
- 10-15 chard leaves
Preparation:Mix the dry ingredients with the spices, then add the egg and milk until the dough is pancake-like.Chop the chard leaves without stalks and combine with the dough. Fry in a pan with plenty of vegetable oil until golden brown.
Green Cocktail
Leaf beetroot is perfect for making green smoothies and smoothies. You need the following ingredients:
- 2 ripe kiwi
- 2 apples
- 4-5 beet leaves
- 2 dried dates (optional)
- 1 banana
- 1 glass of mineral water.
Preparation:Peeled fruit and beetroot leaves (without stalks) with water mix in a blender.
MSc Eng. Anna Błaszczak
