How to Plant a Robust Chard Crop from Seed

Swiss chard is a vegetable that isn’t hard to grow and to many people, the leaves are superior to spinach in flavor. Chard is also higher in minerals and vitamins than spinach. This is also true of beet root, because beets and chard are the same species of plant; Beta vulgaris. Chard is quite high in vitamins K, A, E and C and is a very good source of magnesium, copper, manganese, potassium, iron and calcium. It is high in fiber, as well. It is great for dieters, too. A cup of boiled chard contains only 35 calories. Here is how you can have a robust chard crop, starting with seeds. Getting started Chard is considered to be a cool weather crop, but don’t let this fool you. This vegetable is frost hardy, however it tolerates hot weather, as long as it gets plenty of water and the soil drains well. Chard will even grow in partial shade, although it loves sunshine. In fact, in summertime heat, it does well if it is shaded from the afternoon sun. For instance, it can be planted on the east side of taller vegetables, such as corn or zucchini. By the time the corn or zucchini is tall enough, the heat of the summer becomes an issue and those plants give the chard a sun screen against the afternoon sun. When to plant chard Since chard is frost tolerant, the seeds can be planted two or three weeks before the last frost. There Continue Reading →

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A Look at Root Vegetables With Edible Leaves

Gardening can be fun, interesting and can lead to many tasty meals, especially if the crops are picked fresh, right out of the garden. Some plants are so good that they are common mainstays in the average garden. There are some that can serve a dual purpose with the right preparation, though. This is true of root crops that have edible leaves, since both the leaves and the roots can end up on the dinner table, not necessarily at the same time or with the same meal. It is worthwhile to take a look at a few of these excellent root crops. Beets While this vegetable is growing the usually familiar bulbous usually red root, it puts out a large quantity of leaves that have good flavor. The younger leaves can be chopped up and used fresh in green salads. They also make an agreeable potherb, either boiled with a small amount of water or just steamed with a bit of butter. Indeed, there are a lot of ways to prepare the greens. As long as a gardener removes only a few leaves off of any one plant, there isn’t usually any reason to uproot the entire plant, so the root can continue to grow. Even better, this vegetable will usually respond to light leaf removal by producing more leaves. In fact, the leaves are often sold in stores under the alternate name of the beet plant; Swiss chard. Swiss chard and beets are the same species of plant. Turnips Continue Reading →

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