2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
In the modern world, a healthy lifestyle is gaining an increasing trend. Many of its adherents eat culinary herbs that are rich in vitamins and have a low calorie content. Chard or beetroot refers to just such low-calorie vegetable crops
Swiss chard is not typical for Russian cuisine, but it is very popular in Asia and Europe. The history of using chard for food can be found even among the ancient Romans and Greeks, who prepared delicious dishes from this nutritious herb.
Description of chard
Chard is a vegetable that is grown only for greens. In another way, Swiss chard is also called leaf beet, it looks like spinach with its pancake stems. But the difference between chard and regular beets is that beet leaves are much rougher than real chard leaves.
The chard stalk is fleshy and, depending on the variety, can be of various colors from white or green to yellow or purple. The petiole is framed with beautiful large smooth or wavy, curly, carved leaves. The color of the leaves of the plant ranges from light green to bright green.
The root of the chard is not edible and looks like a thick and strong rod. In the first year of planting, chard grows well, develops a beautiful rosette. Decorating the garden and being a great source of vitamins, this vibrant vegetable is sure to draw attention to itself.
In the second year of life, after winter, frost-hardy chard gives young shoots one of the first vegetable crops, flowers and seeds develop on it.
There are two forms of growing chard: stem or vein and leaf chives or chives. Schnitt - Swiss chard, after being cut off, releases new leaves suitable for human consumption.
Growing chard
If you decide to plant Swiss chard on your garden plot, then remember that fertile soils with a lot of moisture are suitable for harvesting. However, this plant is so resilient and powerful that you can try to grow it in heavy soils. Chard adapts to the proposed soil and climate. As a care, he prefers loosening, thereby the taproot develops in depth. Watering as needed, avoid stagnant water.
Chard is a rather large plant, it can reach a height of 50 - 70 cm. When planting compact collections of chard, the recommended distance between plants is about 25 - 30 cm; for varieties with large and massive leaves, double the distance.
Composition and properties of chard
Chard in early autumn, saturated with a large amount of organic compounds, is of particular value. Leaves and petioles of this culture are rich in vitamins of group A, K, A, E, C, B1, B2, O, P, PP, minerals (salts of iron, potassium, calcium, phosphorus, sodium, magnesium), organic acids, contain carotene and have a great taste and rich aroma. There is a lot of sugar in the root of chard. In the early spring period, chard is a source of vitamins; it is mainly used for making green soups, cold snacks, salads and main courses.
Chard in medicine
Chard is recommended for high blood pressure, anemia, kidney stones, obesity. With the constant use of this product, the liver function improves, the state of the cardiovascular system normalizes, and the blood system is cleansed. Chard is especially useful for diabetics. It is useful to introduce this vegetable into the diet of children, thereby increasing the resistance of a small organism to viral and colds. The consumption of chard in food stimulates the lymphatic system and affects the growth of the body.
People with baldness can rub chard root pulp into the scalp.
Chard in diet food
In 100 g of the product, in terms of nutrition, chard contains only 17 calories, 2 g of carbohydrates, 0 fats, 1.2 g of protein, so it is widely used in dietary nutrition. For cooking, take young, juicy leaves and petioles, which are used for vitamin dishes. Borscht or cabbage soup is delicious when using chard. An original appetizer or side dish for meat is stewed chard. Especially useful, keeping all its qualities, fresh chard in salads.
Chard in everyday cooking
Chard can be used in many different recipes. It is used almost everywhere, in first courses, sauces, as a filling for pies, in casseroles, in snacks. Chard leaves go well with cereals, other vegetables, and meat.
You can use large Swiss chard leaves to make stuffed cabbage rolls. The culinary technology for processing Swiss chard is similar to that for spinach. Often Swiss chard leaves serve as a decoration for a dish, replacing lettuce leaves. Cut chard leaves can be stored in the refrigerator for only 2 days. For long-term storage, they can be frozen or pickled.
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Chard
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