Harvest Swiss chard
A healthy and beautiful vegetable should find a place for itself in your beds.
Chard forms lush greenery
Few vegetable plants can match the beauty of exotic chard. At the same time, the beetroot with a loud name "chard" rich in vitamins and very pleasant to the taste, and in terms of yield, chard is the leader among other green crops - one plant can produce more than 1 kilogram of selected petioles and leaves.
In addition, in some cases (in early spring, winter and late autumn) it is very convenient to replace the usual salad with its young leaves, while it has not yet grown or has already "departed". Beetroot uses both leaves and juicy, fleshy petioles, which are considered a delicacy in Europe. Leaves are added to salads, borscht, cabbage soup, soups, they replace cabbage in stuffed cabbage, and petioles are boiled or fried with breadcrumbs (like cauliflower) and used as a side dish. Chard is also added to a variety of vegetable stews. After boiling quickly (within 2 minutes), pieces of stems or leaves can be frozen for the winter (just like cauliflower).
However, it is not only the extraordinary yield, unpretentiousness and good taste that attract in Swiss chard. This plant is also useful - it contains a lot of ascorbic acid, carotene, vitamins B1, B2, PP, protein, mineral salts (potassium, calcium, sodium, iron, phosphorus), biologically active substances. Therefore, beetroot is used in folk medicine as a vitamin and general tonic, as well as to lower blood pressure. Mangold has a diuretic, mild laxative, antiscorbutic and analgesic effect, and is also considered very useful in sclerosis. Chard juice mixed in half with honey is used for colds.
Moreover, chard is very beautiful and will be able to decorate a garden-vegetable garden from spring to late autumn. The variety of colors and shapes of leaves in various varieties of this culture is literally amazing. The petioles of the petioled chard can be green, silvery, yellow, orange, dark red with a violet tint and red-crimson. In turn, the leaves of leafy varieties are wavy and curly in dark green, light green and purple-green tones.
Mangold is a real record holder for productivity among green crops. However, a large and high-quality crop can be obtained only with the correct agricultural technology.
1. Mangold belongs to more cold-resistant crops than beets - its seeds begin to germinate already at a temperature of 4-5 ° C, however, the most favorable conditions for plant growth are formed at a temperature of 18 ... 20 ° C. Chard can even tolerate light frosts (down to –1… –2 ° C), but in this case, peduncles may appear, which is undesirable, since it reduces the yield of leaves and petioles.
2. Mangold is very picky about soil fertility and prefers to grow on neutral soils, in previous years well filled with organic fertilizers. He is very responsive to feeding, especially mullein solution. However, such feeding should be done with caution, as Swiss chard is prone to nitrate accumulation. It is advisable to feed the plants after each active cutting of leaves and petioles, but it is better with complex mineral fertilizers and humus, and not with mullein or urea.
3. Theoretically, chard can grow in partial shade, however, with a lack of light, its growth is somewhat delayed, and nitrates accumulate in the leaves. To avoid this, it is better (if, of course, chard is not planted as an ornamental crop) to plant it only in areas that are well lit during the day.
4. Mangold belongs to very moisture-loving plants, but at the same time it does not tolerate waterlogged soils. In case of waterlogging, it can get sick with powdery mildew, and the lack of moisture dramatically reduces the yield.
Mangold - summer and winter
Chard is primarily beneficial to use in those periods when it is more difficult to get other salad greens - in early spring, late autumn and winter, although no one bothers you to use beetroot throughout the summer.
How to harvest chard in early spring
Perhaps this is only through the seedling method of growing. Do not be alarmed, it is not at all as troublesome as growing cabbage seedlings and even more so tomatoes, and at first very little space is required. In early April, you can safely start sowing the first batch of seeds. It is better to choose deep enough bowls as containers for planting, for example, large bowls from under the Rama margarine. Fill the bowls 2/3 with wet sawdust, evenly distribute the seeds (you can quite thickly, since you will plant the seedlings later), and then sprinkle with a thin layer of fertile soil. That's all - now you just need to water it in a timely manner, and when shoots appear, put the bowl on the windowsill or take it out on the glazed balcony for a day. Around April 20, you can prepare the next batch of seeds by soaking them in flat containers with sawdust.
At the end of April, seedlings of the first sowing and germinated seeds of the second sowing should be planted in the greenhouse soil. It is not difficult to plant seedlings grown on sawdust soil, you just need to water the containers with seedlings well, and then remove and plant the seedlings, carefully separating them from one another. It is advisable to immediately mulch the soil between the plants with suitable material, for example, stale sawdust. Sprouted seeds are even easier - just scatter them around the greenhouse, trying to sow freely enough. The planted seeds must be sprinkled with soil, and then also mulched with wet sawdust. After that, all landings are covered with a covering material, on top of which it is better to install arcs, and then throw an additional layer of film or covering material on them. It is important to cover the Swiss chard, despite its cold resistance, since frosting plants can lead to their early shooting.
Early spring sowing plants are harvested selectively, as needed, trying to adhere to the principle of thinning, and used entirely - as salad greens.
Summer and early autumn harvest
Some of the seedlings grown in a greenhouse should be planted in open ground, as well as beets, when the threat of severe frosts has passed (around the end of May), be sure to cover the plants with a covering material. Stocking density depends on the type of chard. In petiolate varieties, plants are planted at a distance of about 40 cm from each other, and in leafy varieties - 25 cm; the aisles for both are usually done in the interval of 35-40 cm.
If the plants get frozen, they can bloom, which will negatively affect the harvest. It is better to avoid such situations and take timely care of the shelter. If this did not succeed, and the plants bloomed, then it is imperative to break off the peduncles.
Harvest in late autumn and winter
In the late autumn period, you can achieve an additional harvest in the greenhouse, of course, if there are mini-shelters inside it. To do this, you need to very carefully, with a large clod of earth, drag some of the plants into the greenhouse, plant, water and cover well. Then, before the ground freezes, a harvest of fresh leaves will be provided to you.
If there is a desire to have fresh greens of chard in winter, then it is also easy to organize, the area would allow. Of course, you should not count on petioles, but the harvest of leaves for salads can be good. To do this, in the fall, before frost (approximately at the end of September - early October), dig up the chard plant along with a lump of earth, transplant it into a large pot or even a bucket (if we are talking about stalked chard) and send it to the windowsill.
It should only be borne in mind that one plant will not provide you with a harvest for the whole winter, since its growing season is limited. Therefore, it is safer to carefully dig up a few plants, remove withered leaves on them, put the plants in boxes and transfer them to the cellar. In winter, after it becomes obvious that the strength of your next pet on the windowsill is running out, you can get the next applicant out of the cellar, drop it into a suitable container and expose it to the light.
The planted chard plants do not require any special care in the winter. It is only important to provide enough light and timely watering. True, you should be careful with watering, since overmoistening plants in pots can easily rot.
Especially about nitrates
As with all leafy vegetables, nitrates can build up in Swiss chard. Moreover, Swiss chard belongs to such crops, which can accumulate nitrates in significant quantities with improper agricultural technology.
At the same time, compliance with the following agrotechnical rules will allow you to grow a really healthy and tasty vegetable:
- it is necessary not to thicken the planting - each chard plant should be well illuminated by the sun throughout the day;
- limit the amount of nitrogen fertilizers applied - for the intensive development of plants, it is better to prepare the fertile soil well before planting them, than then try to stimulate the weakened chard with urea.
Officially, it is believed that leaf chard is ready for harvesting two months after sowing, and petiolate - three months later. However, you can use plants at any stage of development for the salad. As for the petioles, they begin to break out when the plant forms a sufficiently large rosette of leaves. Breaking out the leaves from adult plants, you should adhere to a number of rules:
1. The more often the leaves are cut, the more abundant they grow.
2. It is necessary to cut the leaves together with the petioles along the outer edge of the rosette, without leaving the columns, otherwise the remaining part of the petioles will start to rot.
3. From leafy chard, the leaves should be harvested while they are young, since the taste of old (overgrown) leaves is noticeably impaired. From petioled chard, you need to collect the outer leaves with petioles, without waiting for them to outgrow - for this you just need to bend them out. At the same time, only petioles are usually used for food in petiolate varieties, although their young leaves also taste good.
Young leafy chard leaves are used as salad greens - they can be added to any salad instead of regular lettuce and spinach. There are no tricks with their preparation - just wash and cut.
It is more difficult with petiolate chard. Theoretically, it can use not only petioles, but also young leaves. So the leaves and petioles require different culinary processing. The leaves are most often stewed, and the petioles are pre-boiled in salted water. The water is brought to a boil, and then the stalks, cut into pieces, are lowered and boiled for 15-20 minutes. Then they throw the petioles into a colander and let the water drain, sometimes they dry it slightly. In addition, overgrown chard stalks can be harsh because they contain coarse fibers. Therefore, it is better to trim the coarse parts of the petioles or remove the fibers and skin from these parts before cooking.
Swiss chard salad
500 g petioles, 1-2 tomatoes, 1 bell pepper pod, 2 tbsp. tablespoons of mayonnaise, parsley and dill, salt to taste.
Cut the chard stalks into slices and boil in salted water until tender. Then discard in a colander and cool. Add tomato slices, small pieces of sweet pepper and season with mayonnaise. Sprinkle the salad with finely chopped parsley and dill. Add salt if necessary.
Cut the petioles and boil in salted water, and then fry in butter. Sprinkle with grated bread crumbs before serving.
Chard with creamy crumb
500 g petioles, 1 onion, 4 tbsp. l. butter, 5 tbsp. bread crumbs.
Separate the chard leaves from the stalks. Boil the petioles in the usual way and dry well. Dice the onion. Coarsely chop the chard greens to make about two handfuls. Melt 1 tbsp. butter and fry the onion cubes in it until transparent. Add chard greens and simmer, covered, for about 5 minutes. Dissolve the remaining butter and fry the breadcrumbs in it until golden brown. Mix the dried chard with the stewed herbs and fried bread crumbs (creamy crumbs).
Risotto with Swiss chard and cheese (Italian dish)
300 g of chard, 400 g of rice, 1 l of meat broth, 2 tbsp. butter, 2 tbsp. vegetable oil, a handful of grated cheese, 1 clove of garlic, a handful of green onions, green parsley, ground pepper and salt to taste.
Chop the chard and green onions, blanch and discard in a colander. Then make mashed potatoes from blanched greens, adding chopped parsley to it. Chop the garlic and simmer in vegetable oil. Add rice to the garlic and simmer for 3 minutes. Then pour in the broth and let it soak, keeping the rice on low heat under the lid for 20 minutes. Then stir the rice with butter, cheese and herb puree.
Svetlana Shlyakhtina, Yekaterinburg
Photo by the author
What to cook from chard
Swiss chard leaves are eaten fresh, stewed and boiled. They are used to prepare borscht, botvinia, stew in oil, add to soups or use for stuffed cabbage. A regular green salad is prepared from the leaves of greenery. In the spring, when young petioles appear, they are cut and cooked like asparagus: the petioles are boiled, baked in a creamy sauce or béchamel sauce, fried in an egg and breadcrumbs, etc.
Swiss chard salad with vegetable oil
- 300 g leaves with chard stalks,
- vegetable oil,
Separate the chard from the stalks and chop into thin strips, season with salt, mash slightly and refrigerate for 15-20 minutes. Finely chop the petioles, boil for 3 minutes, remove and cool. Mix leaves with boiled petioles, salt and pour with a mixture of vegetable oil and broth.
Swiss chard salad with radish and onion
- 300 g leaves with chard stalks,
- 8 pcs. radish,
- 1 tbsp. a spoonful of chopped green onions,
- vegetable oil,
- lemon juice,
- ground black pepper, salt.
Wash the chard, cut off the hard veins from the stem and chop the leaves and stems separately. Put out the petioles in a little water, then add the leaves and stew a little more (the leaves should not be too soft). Then remove the casting and petioles from the broth, cool and put in a salad bowl, add thinly chopped radishes and chopped green onions, season with vegetable oil, lemon juice, salt and pepper.
Swiss chard petiole salad with vegetables
- 200 g chard petioles,
- 1 tomato,
- 1 cucumber,
- 1 bell pepper
- dill and parsley,
Finely chop the chard stalks, peeled from the leaves, and simmer lightly in a little water. Then take them out, cool, put in a salad bowl, add slices of tomatoes and sweet pepper, slices of cucumbers, salt, season with mayonnaise and mix. Top the salad with chopped dill and parsley.
Okroshka with Swiss chard stalks
- Kefir 500 g
- boiled water 500 g
- chard petioles 500 g
- carrots 100 g
- turnip 100 g
- parsley (greens) 200 g
- salt to taste.
Wash, peel, chop and boil carrots and turnips in a small amount of water.Rinse chard stalks, cut into pieces 1-1.5 cm long and boil. Mix everything, pour kefir diluted with water, salt and add finely chopped parsley. Pour the broth in which the vegetables were cooked into okroshka.
Chard petiole soup
- 200 g chard petioles,
- 200 g potatoes
- 1 tbsp. a spoonful of flour
- 2 tbsp. tablespoons of vegetable oil
- 1/2 teaspoon lemon zest
- 1 tbsp. a spoonful of green onions, parsley, salt.
Peel the potatoes, wash, cut into cubes, put in boiling salted water and boil until half cooked, then add the chopped chard stalks and boil a little more. Fry flour in vegetable oil until light brown and dilute it with broth. Pour the prepared dressing into a saucepan with vegetables, bring to a boil, sprinkle with green onions, lemon zest, chopped parsley and salt.
Chard with eggs
- 100 g of Swiss chard leaves,
- 2 eggs,
- 3 tbsp. tablespoons of vegetable oil
- 1 large clove of garlic
Boil chard leaves, chop finely, put in a pan with heated oil, lightly fry, pour eggs beaten with salt and fry until tender. Sprinkle chopped garlic on top of the dish.
- 500 g of leaves with chard stalks,
- 1 tbsp. a spoonful of crushed crackers,
- vegetable oil,
Wash the chard, cut off the hard veins from the stem and chop the leaves and stems separately. Stew the petioles until half cooked in vegetable oil, add the chopped leaves and simmer a little more. Then sprinkle the chard with crushed breadcrumbs, salt and simmer a little more.
Chard in Italian
- 200 g of chard,
- 1 pod of sweet red pepper (paprika)
- 2 tbsp. spoons of chopped green onions,
- 1 onion
- 1 clove of garlic
- 1 large tomato
- 3 tbsp. spoons of sour cream,
- olive oil,
- ground black pepper,
Wash the chard, cut off the hard veins from the stem and chop the leaves and stems separately. Dip the tomatoes in hot water for a few seconds, remove the skin and cut into slices. Peel the onion, finely chop and lightly fry in olive oil, add green onions, chopped garlic, chopped bell peppers and chard stalks, fry, pour in a little water and boil under a lid for 5 minutes, then add chard leaves, lightly salt and boil for another 5 minutes under the lid. Then add the chopped tomatoes and simmer for another 5 minutes. Then remove the lid, sprinkle with chopped parsley, salt and pepper, season with sour cream, stir and serve.
Swiss chard lasagna
For the test:
- 250 g flour
- 2 eggs,
- 1 tbsp. a spoonful of vegetable oil
- 1/2 teaspoon salt.
- 450 g of chard,
- 1 onion
- 170 g sweet green pepper (paprika),
- 1 tbsp. a spoonful of chopped parsley,
- 20 g butter
- 1 tbsp. a spoonful of olive oil
- 500 g tomatoes
- 200 g of cottage cheese,
- 2-3 cloves of garlic,
- 125 g sour cream
- 80 g of hard cheese
- 1 teaspoon of cumin
Prepare a soft and elastic dough from flour, eggs, vegetable oil and salt, cover it with a warm saucepan and leave for a while.
Rinse the chard, cut off the hard veins from the stem and chop the leaves and stems separately.
In a frying pan in a mixture of butter and olive oil, fry chopped onions, add chopped bell peppers and chopped Swiss chard stalks, cover, simmer for 5 minutes, add chard leaves and simmer for another 5 minutes, put peeled and chopped tomatoes and simmer for 3 minutes. Then add crumbly cottage cheese, chopped garlic, chopped parsley, sour cream and grated hard cheese. Mix everything thoroughly, salt and remove vegetables from heat. Grease the rectangular shape with olive or sunflower oil, put 1/2 part of the dough in the shape of the bottom, and on top of it 1/2 part of the cooked vegetables, then cover with another layer of dough and lay the remaining vegetables. Put the last piece of dough on top, sprinkle it with chopped cheese, season with salt, pepper, grease with sour cream, sprinkle with cheese and caraway seeds again. Place the completed form in the oven and bake for 35 minutes at 200 ° C.
Potatoes with Swiss chard and mushrooms
- 200 g mushrooms
- 1 clove of garlic
- 1 kg of potatoes
- 500 g chard
- 1 onion
- 1 tbsp. l. chopped parsley and marjoram
- 3 tbsp. l. butter, vegetable broth and white wine
- 2 squirrels
- 2 yolks
- salt pepper
- 250 ml milk
- 125 ml cream
- 50 g grated cheese
Boil the potatoes, peel and pass through a press. cut the chard into strips. Dice the onion and fry in 2 tbsp. spoons of oil. Add mushrooms, Swiss chard and 1/2 greens. Pass the garlic through a press into the mass. Simmer for 3 minutes.
Pour in wine, broth and simmer. Add greens, salt and pepper. Combine potatoes, milk, cream and yolks. Add whipped egg whites. Season. Grease the dish, put 1/2 potato mass, mushrooms with vegetables, cheese and butter into it. Bake for 20 minutes at 200 degrees.
Carrots with Swiss chard
- 500 g potatoes
- 1 kg of chard
- 4 carrots
- 2 onions
- 2 cloves of garlic
- 3 tbsp. l. vegetable oil
- 200 ml vegetable broth
- 2 tsp grated lemon zest
- 3 tbsp. l. lemon juice
- 3 tbsp. l. sour cream
Boil potatoes in their skins. Wash the chard and separate the leaves from the stalks. Cut the petioles into 2 cm wide pieces and cut the leaves into thin strips. Cut the carrots into oblique slices. Chop the onion and garlic. Then sauté both in hot oil. Add carrots, chard stalks and sauté lightly. Pour in the broth, cover and simmer over low heat for about 5 minutes.
Add chard leaves, cover and simmer for another 5 minutes. Season with lemon zest and juice, salt and pepper. Stir in sour cream. remove the lid and cook for 2 minutes. Peel the potatoes and serve with vegetables.
Vegetables with Swiss chard and pepper
- 1 chard (800 g)
- 1 bunch young onions
- 1 pod of red pepper
- 1 clove of garlic
- 1-2 st. l. olive oil
- 50 ml dry white wine
- 2 st. l. cream
- 1 st. l. lemon juice
- salt, red pepper
Divide chard into leaves, chop coarsely. Cut the stems into thin strips. Cut the young onions into rings. Cut the pepper into cubes. Chop the garlic. Fry onions and garlic. Mix pepper with chard stalks, combine with onions and continue to fry for 2 minutes, medium heat. Then put the Swiss chard leaves. Pour wine over everything, and leave to simmer for 5 minutes over medium heat. Combine the cream and lemon juice, mix thoroughly and pour over the vegetables with this mixture, then add salt and red pepper to taste. This dish is very good to serve with noodles, or as a side dish for fried lamb chops, or chicken breast fillet.
Swiss chard roll
- 500 g puff pastry
- 800 g Swiss chard (beetroot)
- 1/2 bunch green onions
- 175 g feta cheese
- 125 g butter
- 6 tbsp. l. olive oil
- 100 g chopped walnut kernels
- 2 eggs
- 1 tsp red pepper
- salt pepper
- 5 tbsp. l. milk
- 1 egg yolk
Cut the chard into strips. Chop the onion. Chop the cheese. Heat 3 tbsp. tablespoons of butter and 3 tbsp. tablespoons of olive oil. Simmer onions and nuts in this mixture for 3 minutes. Add chard and simmer for 2 minutes. Cool down. Mix with 1 egg, cheese and season. Melt butter, add olive oil, 4 tbsp. spoons of milk and an egg. Grease the thawed dough with the mixture, put the plates one on top of the other and roll out into a rectangle. Spread out the filling. Roll up into a roll and put on a baking sheet, seam side down. Beat the yolk with 1 tbsp. spoon of milk and spread the roll with the mixture. Bake for 35 minutes at 200 degrees.
Stuffed chard leaves
- 250 g champignons
- 1 onion
- 1 clove of garlic
- 1 st. l. butter
- salt and pepper
- 200 g boiled ham
- 125. Cheese "Gouda"
- 3 st. tablespoons of chopped spicy herbs (parsley, chervil, tarragon, thigh)
- 2 eggs
- 2 st. l. wholemeal flour
- 16 large chard leaves
- 50 g butter
For minced meat: peel the mushrooms, wash, cut into small pieces.
Peel the onion, garlic, cut into cubes. Melt the butter, simmer the onion and garlic cubes in it, add the mushrooms, season with salt and pepper, simmer for about 5 minutes.
Cut the ham into cubes, add to the rest of the food and heat. Cut the cheese into cubes, mix with herbs, eggs, flour, salt and pepper. Take chard leaves, cut off the petioles, wash the leaves, put in boiling salted water, cook for 2-3 minutes, drain the water. Put about one tablespoon of minced meat on each leaf and wrap it in leaves. Put the stuffed Swiss chard leaves in one layer in a greased flat heat-resistant dish.
Melt the butter, pour it over the stuffed chard leaves. Close the mold with a lid and place on a wire rack in a preheated oven. Bake at 225-250 degrees for about 30 minutes.
Cabbage rolls with rice and raisins
- 150 g rice
- 4 tbsp. l. butter
- 600 g petioled chard
- 1 tbsp. l. flour
- 500 ml vegetable broth
- 2 tbsp. l. raisins
- 1 lemon
- 250 ml cream
Fry rice in 2 tbsp. tablespoons of butter, pour in broth, cook for 25 minutes. Rinse chard. Separate the stems and slice them. Blanch the leaves for 4 minutes. Heat the remaining butter, add flour, cream and season. Add spices and chopped chard stalks and simmer for 8 minutes. Add 1/2 of the sliced zest to the rice. Add raisins, season with salt and pepper. Put the rice mass on the Swiss chard leaves and roll up. Put the Swiss chard sauce in a mold, spread the rolls on top and bake for 30 minutes at 175 degrees. Decorate the dish with lemon zest.
- Salmon casserole with cheese.
- Potatoes 500 g
- Chard 750 g
- Garlic 1 clove
- Butter 1 tbsp l
- Salt, pepper, nutmeg
- Salmon fillet 400 g
- Lemon juice 2 tbsp l
- Tomato 1 pc
- Vegetable broth 100 ml
- Processed cheese with herbs 200 g
- Dry mustard 1-2 tsp
- Breadcrumbs 1 tbsp l
Wash the potatoes and cook for 20 minutes. Cut the chard into strips. Cut the garlic into small cubes and simmer with chard in butter for 10 minutes. season with salt, pepper and nutmeg. Pour the lemon juice over the salmon. Cut the tomato into cubes. Peel the potatoes, cut into slices and place in a baking dish. Add tomato cubes and season with salt and pepper. Arrange the fish and chard on top. Heat the broth and melt the cheese in it. Season with mustard. Pour the sauce over the dish. Sprinkle with breadcrumbs and bake in the oven at 180 ° C.
Risotto with Swiss chard and cheese (Italian rice).
- (Serves 4)
- Green onions 2 stalks
- Mangolnad 300 g
- Chopped parsley 4 tbsp l
- Grated cheese 4 tbsp. l
- Garlic 1 clove
- Vegetable oil 2 tbsp. l
- 2 tbsp butter l
- Rice 400 g
- Dry white wine 125 ml
- Meat broth 1 l
- Salt pepper
Clean the chard. Cut the onion into rings. Both blanch and discard in a colander. set aside some chard. Puree the remaining leaves with onions and parsley. Chop the garlic and simmer in vegetable oil. Add rice and simmer for 3 minutes. Dilute with wine and let it evaporate. Pour in broth and let it soak. After 20 minutes, stir in the puree and season. Remove from stove. Stir in butter, 3 tbsp. l cheese and chard. Sprinkle with cheese.
Egg casserole with vegetables.
- Eggs 8 pcs
- Carrots 200 g
- Celery 2 roots
- Kohlrabi 200 g
- Green onions 2 stalks
- Chard 350 g
- Garlic 1 clove
- Vegetable oil 2 tbsp. l
- Pepper, salt
- Sl. oil 50 g
- Flour 50 g
- Cheese 125 g
Boil eggs for 5 minutes and peel. Cut the celery into small cubes, chop the carrots. Cut kohlrabi into strips, chard into strips, green onions into thin rings. Chop the garlic. Saute vegetables for 15 minutes in vegetable oil, season with spices. Brown the flour in butter. Pour in milk, boil for 10 minutes, salt and pepper. Pour a little sauce into a mold, lay out vegetables and eggs in layers, pour over the rest of the sauce. Sprinkle with cheese and bake for 15 minutes in the oven at 220.
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Good lighting, watering and loosening are key to growing beetroot. After germination, containers are placed on a well-lit windowsill in the house. Plants do not adapt to room conditions badly. The most favorable temperature for plants is moderate, from 16 to 20 ° C.
Water the chard abundantly and regularly with settled water at room temperature. The topsoil should dry out a little between waterings. Loosening is done after each watering, when the soil is slightly weathered. This will provide free air access to the roots.
Cutting of leaves and petioles with leaves begins after 1.1 and a half months in early varieties after germination, and after 2 months - in mid-season varieties. The stumps should not be left on the plants. They can rot.Heart - the "golden" reserve of leaves must be protected from water and damage. After cutting, if the leaves begin to shrink, you need to feed the chard. Liquid dressings are suitable, for example, "Ideal", "Biohumus", "Rainbow".
If there is a balcony, a loggia in the house, then containers with plants can be taken out there in early spring, when frosts have passed. Chard grows well in the open air until the autumn cold. One chard plant can produce up to 1 kg of delicious, healthy leaves per season.
The high content of carotene, iron, calcium makes beetroot very useful, especially for children. In addition, it is easy to digest, easier than spinach.The leaves are cooked like spinach, and the fleshy stalks are like asparagus. Chard is used in cooking in a fresh, boiled, stewed, pickled, pickled form. There are not very many varieties of chard on sale, but there are multi-colored mixtures from which plants of various colors grow.