Find out how to cultivate Chard, also known as Swiss Chard, a member of the beet family. It functions admirably in both cold and warm climates. It is a nutritional powerhouse rich in various vitamins, including A, C, and K, minerals, phytonutrients, and fiber. In addition to that, the kaleidoscope of hues is stunning! Check out our comprehensive guide to growing Chard for advice on everything from planting to harvesting.
Like beets, Chard is another vegetable that can have its stems and leaves consumed either cooked or raw. Because Swiss Chard overgrows, ensure enough space in the garden bed for it. It has a subtle flavor and can be used to enhance the nutritional value and aesthetic appeal of various dishes, including salads, pasta, pizzas, quiches, sandwiches, and more.
Although it is more commonly known as a crop cultivated during the chilly seasons (spring and fall) because it grows more swiftly and efficiently during those seasons, Chard can survive in much hotter temperatures. Even though its development may slow down over the summer, Chard is an excellent salad green to plant when the weather is too hot for the others because it can withstand higher temperatures for longer.
Chard is considered a "superfood" because of its high levels of vitamins A, C, and K. It does not have the bitter flavor of many other greens. If you dislike spinach or kale, you can use it as an excellent substitute for those superfoods because it does not have that bitter taste.
In addition to all its other benefits as a garden food, Chard is an excellent edible ornamental plant with various hues that may be mixed with landscaping or grown in containers. Chard could even be used as a decorative element in a vase or arrangement, alone or in combination with other flowers. Why should the flowers get all of the attention?
Although it may survive in shaded areas, Chard thrives in bright sunlight. It grows best in areas with slightly rich soil, good drainage, and a pH range from 6.0 to 7.0. (slightly acidic to neutral). To increase the fertility of the ground, put compost and aged manure into the soil before planting.
After being cleaned, Swiss chard leaves should be placed in perforated plastic bags before being placed in the coldest part of the refrigerator.
To prepare the leaves for use, run a sharp knife down the ribs to separate them.
The leaves are used as a vegetable source of nutrition. Either prepare them in the same manner as spinach or eat them raw.
You can steam them, roast them, or prepare them in a sauté pan like you would asparagus.
You probably guessed correctly that the origin of Swiss Chard is in the Mediterranean region of Europe.
Despite popular belief, Chard does not originate from Switzerland at all. It is said that a Swiss botanist was the one who was responsible for identifying the scientific name of Chard, and the moniker "Swiss" just stuck!
Eat more vegetables with leafy greens in them! Find out more about the benefits of going green to your health!
There is no green food that is high in calories. In addition, a serving of almost any of the deeply colored ones offers the entirety of your recommended daily allowance of vitamins K and A, the vast majority of your recommended daily allowance of vitamin C, and a substantial portion of your recommended daily allowance of fiber, B vitamins, and essential minerals.
In comparison to other types of food, leafy greens have a higher nitrate content overall. Recent studies have shown that including dietary nitrate in one's diet can have several positive effects, including a reduction in blood pressure, an improvement in cardiovascular health, and an increase in athletic performance.
But to keep these benefits, you need to consume greens daily. According to a study, the positive effects go away quickly if you don't. Varieties Of Greens That Are Leafy
I like seeing how many kinds of home-grown veggies I can sneak into a bowl of soup or salad, and sometimes I even make it into a game. A wide assortment of leafy greens is always at the top of my list, including kales, collards, mustards, lettuces, turnips, spinach, arugula, Chard, and beet greens, chicories, escaroles, and cabbages. Kales, collards, mustards, lettuces, turnips, and cabbages round out the list.
My backyard gardens and greenhouse are the sources of these beautiful greens. I gather a variety of wild greens during the growing season, including but not limited to dandelion greens, chickweed, purslane, wild violets, nettles (only when cooked!), and lamb's quarters, and pigweeds. I also count the leafy green herbs I cultivate and use in large quantities, particularly oregano, basil, and sage. Any recipe can benefit from their added complexity, taste, and healthy phytocompounds.
My leafies are distinct from one another in a variety of ways, including:
The leafy tops of cultivated plants, more frequently referred to as "greens," belong mostly to one of three large plant families.
The bitter flavor of many greens is caused by phytocompounds named phenols, flavonoids, isoflavones, terpenes, and glucosinolates. Plants secrete chemicals with a disagreeable taste to deter animals from trying to consume them. Since high amounts of some of these bitter substances can be hazardous, our bodies, like other animals, are programmed to steer clear of meals with a bitter flavor.
Therefore, plant scientists have eliminated these bitter components through selective breeding to make our grown veggies more palatable to customers. But recent and ongoing research has revealed that bitter phytocompounds can give a wide array of health advantages that assist in fighting against the chronic illnesses that are connected with aging. These effects serve to keep people healthier as they become older.
The good news is that you can train your taste to accept and even like the robust flavors of bitter greens like endive, escarole, arugula, chopped kale, and others.
When you consider how many of us have grown to enjoy strong black coffee, tea, and dark chocolate, all of which are abundant in bitter-tasting phytonutrients, research suggests that these phytonutrients may be partially responsible for the health benefits that are claimed by these foods and beverages, it is easy to see why so many of us enjoy them.
|Aphids||Insect||Misshapen/yellow leaves; sticky “honeydew” (excrement); sooty, black mold||Plant companion plants; spray plants with water; apply insecticidal soap; place banana or orange peels around plants; wipe leaves with a solution of dish soap and water containing 1 to 2 percent dish soap (no additions) every 2 to 3 days for two weeks. Include native plants in your garden to attract good bugs.|
|Cercospora leaf spot||Fungus||On the leaves, there are a significant number of brown dots that are surrounded by reddish-purple halos; with time, the brown spots will get larger and turn grey, but the halos will remain.||Eliminate sick plants and weeds, do not water from overhead and make sure there is adequate air circulation. rotate crops|
|Flea Beetles||Insect||Numerous tiny holes in leaves||Use row covers; mulch heavily; add native plants to invite beneficial insects|
|Leaf miners||Insect||Meandering blisters in leaves caused by tunneling larvae||Remove infested leaves; weed; use row covers; till soil early in season; rotate crops|
|slugs/snails||Mollusk||Irregular holes in leaves; slimy secretion on plants/soil; seedlings “disappear”||Handpicking; avoiding heavy bark mulch; using copper plant collars; avoiding overhead watering; laying boards on the soil in the evening, and then getting rid of any pests that are "hiding" in hot, soapy water in the morning; to commit suicide by drowning in a deep container that was either filled with half an inch of beer or sugar water mixed with yeast and then sank such that the top edge was slightly above the earth; Apply a barrier consisting of a strip of diatomaceous ground with a width of one inch.|