GREEN

Chard green is a biennial vegetable crop of high nutritional value, grown mainly in open ground. The plant forms large, slightly crinkled leaves with fleshy petioles 25–30 cm long. The variety is known for its unpretentiousness: it grows well on different soil types, is drought and disease resistant, and has a vegetation period of 90–100 days.

Chard leaves are used in salads, side dishes, soups, and green cocktails. Due to the high content of folic acid, proteins, and amino acids, this is one of the most useful vegetables for a daily diet. Yield is high – from 500 to 1200 g per bush, which makes the crop attractive for both home gardening and agricultural production.

Seeds can be sown three times a season: in May, July, and November. Into each 2–3 cm deep hole, 3–4 seeds should be placed, leaving a distance of 30–40 cm between plants. After 9 days, seedlings appear, after which they are thinned out. Mulching with peat or growing on a windowsill helps accelerate growth and ensure a sufficient level of light and watering.