Chard

Chard leaves

Swiss chard (Beta vulgaris subsp. Vulgaris, cicla group and flavescens group), also known as Swiss chard is a vegetable. It is a cultural form of growing on coastal fringes Wild turnip or lake - chard (Beta vulgaris subsp. Maritima ), and is related to the sugar beet, fodder beet and the beetroot. It belongs to the subfamily of Betoideae in the family of Amaranthaceae ( Amaranthaceae ). Swiss chard can also be taken as a substitute for carbon stems and turnip greens.

The Mangold results with its long-stalked, up to 30 cm long leaves a clean appearance to the spinach -like vegetable. There are numerous varieties with different leaf color ( pale yellow, light to dark green), the leaves can be wrinkled or smooth. It the leaves and the stalks to be consumed, but not the roots.

  • 4.1 Notes and references

Cultural forms

There are two basic forms of culture Mangold. Their scientific designation has changed frequently, so they are classified as subspecies, varieties or forms. Meanwhile, we group all forms of culture subsp only in groups within Beta vulgaris. vulgaris together:

  • Stalk or rib - chard (Beta vulgaris subsp. Vulgaris flavescens group), especially in Switzerland, also known as Swiss chard, is characterized by very projecting midribs of leaves. These are, together with the long stems (hence the name Swiss chard ) eaten as asparagus -like vegetable. The ribs can be white or reddish. The latter have more aromatic flavor. The term of contempt, " the poor man's asparagus " comes increasingly into the background, as Mangold prepared according to a popular summer and fall vegetable yields. In early spring supply the fresh leaves drifting with the first green vegetables.
  • Section or leaf chard, Beißkohl or Roman cabbage ( Beta vulgaris subsp. Vulgaris, cicla group ) Playing by cutting back new leaves, which can be harvested again. He is hardy, drives in the spring again and can be harvested immediately. Some forms with yellow or red petioles are used as ornamental plants.

Ingredients

The plant contains an extraordinary amount of vitamin K, as well as vitamin A and vitamin E, as well as sodium, magnesium, potassium and iron. The chard root contains a lot of sugar, which was won in earlier times by boiling. Later, the sugar extraction sparked the closely related sugar beet from this procedure. The chard leaves are among the foods with very high oxalic acid content, which is to be followed by kidney patients ( oxalate ). Furthermore, Mangold should not be eaten raw because of the high oxalic acid content ( this is reduced during cooking ).

Cultivation

Cultivation and harvesting

The sowing of Mangoldes takes place in Central European gardens from late March to April and for autumnal average demand from July to mid-August. In spring sown chard is ready to harvest after a growth period of 80 to 90 days from July. However, the plant can be grown even two years old, since it blooms only after vernalization in the second growing season.

Neighbors in the co-culture

Plants along with different neighbors that grow directly adjacent, differently well. An important factor in this phenomenon is the Allelopathie. For Mangold are:

  • Good neighbors: bush beans, legumes generally, cabbage, carrots, radishes;
  • Bad neighbors: spinach.

Swell

  • Udo Pini: " The Gourmet 's Guide. ". Könemann, Cologne. , 2000. ISBN 3-8290-1443-0
  • Udelgard Körber Grohne: " crops in Germany - cultural history and biology ". Theiss, Stuttgart. In 1988. ISBN 3-8062-0481-0
  • Wolfgang Franke, " Crop Science ". Thieme, Stuttgart. 1997 ISBN. 3-13-530406- X
Genus Allelopathy Phaseolus vulgaris
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