Beta vulgaris

Easy to grow chard in a lovely mix of colors from white, yellow, orange to red and dark purple. A delight for both eye and stomach. Slightly different taste for each color. Beautiful even in the border. The stems can be cooked like asparagus, the leaves stewed like spinach. Can also be frozen slightly pre-soaked. The color is retained by light boiling. Cultivation: Sow directly on the site in May-June when the temperature reaches 8-10 degrees. At too low temperatures the plant easily goes up in stock. Grows after 10-15 days. Thin out after emergence. Yellowing leaves are a sign of nitrogen deficiency, then add nutrients. Harvest the leaves as you go. Cut about 5 cm above the soil surface so new leaves are constantly forming.