Agriculture Series Leafy vegetables
Agriculture: The Chard
Scientifically known as Beta vulgaris, the chard is a biennial herbaceous plant identified in the family Chenopodiaceae and cultivated as a vegetable plant. Very close to the beet, the chard has leaves and ribs or cardes consumed as vegetables. Regarding its leaves, they are fleshy, often blistered, are characterized by their large size and hold a large petiole. The fruits produced by the plant look like glomeruli and contain many brilliant seeds. The chard, often called poiree, joust or blette, would have spinach as a cousin and would be derived from the sea beet.
Agriculture: The Chard Variety
There are many varieties of chard, some grown for their leaves while others are more popular for their cards. Here are a few : The common white beet The white carded curly Spinach or green to cut The blonde with white card of Lyon The green with white card of Paris Chilean chard from Chile Swiss chard
Agriculture: The Chard Culture
Seedlings must be planted for the growing of Swiss chard, and spring and April are the best times for this. You can do it directly in place on a fresh and very rich ground. Three or four Swiss beet seeds can also be placed in deep pockets of 1 to 2 cm, separated from each other by 40 cm and established on lines as far apart as 40 cm. Each pouch should then be covered with fine soil. At the emergence of the plants, only one foot is to be kept for transplanting.
Agriculture: The Chard Culture conditions
To obtain quality Swiss chard, certain conditions must be met at the time of cultivation. Thus, in addition to having a fresh soil, it is necessary that it is deep, smoked and well bodied. The freshness of the soil must absolutely be maintained until the lifting is usually planned after 10 or 12 days. It is not good to grow Swiss chard during drought. You regularly have to do weeding, hoeing and mulching for proper plant maintenance. Watering can be done when needed.
Diseases and enemies Sometimes, the result obtained after the culture of the chard is not expected because of the occurrence of diseases of the plant. The most common are rust , Sigatoka and mildew attacking the leaves. Also, the beet plantations are ravaged by several insects such as aphids and flea beetles who love its leaves. To remove them, it is advisable to have beside mint cultures and absinthe. As for diseases, Bordeaux mixture pulverized before planting and the respect of the rotation of cultures are good means of prevention.
Agriculture: The Chard Harvest
Two and a half months after sowing, the time has come for the harvest of the chard leaves. It can spread until the first frost and can be done as and when, especially for varieties carded. For the spinach variety, the entire plant is cut at the time of harvest. A new formation of leaves will be done later. It is possible to extend the harvesting period by setting foot in the garden somewhere, provided that the place chosen is sheltered.
Agriculture: The Chard Consumption
All parts of the plant are consumed through a variety of culinary preparations, especially in the cuisine niçoise. So with chopped leaves, ravioli and chard pie can be made. They are also used to accompany meat, fish, poultry, risotto or cereal dishes. The cardes, whose taste is reminiscent of artichokes , can be fried or steamed for original recipes . The young leaves are very often consumed in salad. Due to its petioles that can be orange, yellow, green or red, the chard is often used as an ornamental plant.
Agriculture: The Chard Retention
In the vegetable bin of the refrigerator, Swiss chard can be stored after being placed in a perforated plastic or a clean cloth. It is also possible to subject the plant to freezing after having previously bleached. Swiss beet must remain at -18 ° C for this operation to be successful. Nevertheless, good preparation is necessary and consists of washing the leaves well and separating them from the ribs.