Swiss chard is a biennial herbaceous plant belonging to the beetroot subspecies and is often compared to spinach. Chard leaves are rich in vitamins K, A, E, as well as minerals sodium, magnesium, potassium, and iron, making it a valuable product for people with hypertension, diabetes, obesity, and anemia. Thanks to high yield and pleasant taste, leaves can be consumed raw in salads and cooked, while stems can be steamed or fried. Drying, pickling, and freezing greens is also possible, which allows preserving their useful properties for a long time.
The «Swiss chard Bull's blood» variety is distinguished by dark ruby leaves and a red stem with veins, which intensify in cool weather. Such a bright color makes it an excellent substitute for spinach in salad mixes, giving dishes a rich hue. The leaves of this variety are easy to harvest due to their large size, and the high yield allows using them as a raw product or preparing steamed stems – a popular vegetable among gourmets.
Growing Swiss chard is simple and does not require special conditions: the plant prefers light, life-giving soil, but can grow in various soils. Seeds are sown with an interval of 30–40 cm, to a depth of 2–3 cm; with proper care, seedlings appear in just 9 days. Three sowings can be made in the garden per season – in May, July, and October – and it can also be grown on a windowsill with sufficient lighting and regular watering. The yield is from 500 to 1200 g per bush, and the foliage reaches a petiole length of about 25 cm. Thanks to the high content of folic acid, proteins, and amino acids, Swiss chard becomes a useful addition to both home gardens and decorative flower beds.
