What is Mangold?

Chard is related to beets and the leaves of both plants look very similar. However, this plant was brought up to have highly nutritious and tasty leaves at the expense of the root, which is not edible. The most common type in cultivation is the Swiss chard, which has brilliant green leaves and bright white or colored stems. It is also related to spinach and has a slightly bitter, salty taste popular among some consumers.

The appearance is a chart cluster of slightly disheveled leaves similar to a fan with a rich color saturation and bright stems. Many gardeners appreciate this plant for their ornamental and edible properties. Leaves and stems are edible and, like many leaf green vegetables, are rich in a dazzling line of minerals. Char has high levels of magnesium, calcium, vitamin K, iron, potassium, vitamin A, folate, zinc, copper, vitamin C, fiber and vitamin E. In addition to brightening your day, a delicious portion of health can be improved.

Young Mangold can be eaten raw, although its slightly bitter taste can be turned off. BladeY is usually cooked before consumption and the stems are cropped. It can be steamed, baked, grilled or roasted and is excellent in itself or as a dressing for pasta and other grains. It is used in various kitchens and is valued for its astringent taste. Char is a valuable supplement to vegans and vegetarians who should always eat a lot of green leafy vegetables.

Chard is very popular in Mediterranean cuisine, appears on pizza, risotto and as simple side dishes. High nutritional leaves can be mixed with most Mediterranean meals, including soups to add texture and taste.

for growing chard, space plants 4 to 6 inches (10 to 15 centimeters) apart in free, well -drained soil. If the soil is heavy or clay, break it with the compost before planting.DENEBI. Mangold should be maintained moist, but not supicated when he is young. Place it about two weeks before the last spring frost along with beet for the best quality green. If you carry planting in an extremely cold area, the seeds can be technically discontinued throughout the year for continuous harvest.

If you want to harvest mangold, simply cut off the leaves on the base when they ripen. Older leaves should be cropped and discarded so that the plant does not lose their nutrients supplying energy. Younger leaves in the core can be left until the older is or the gardener is ready to eat them. With proper harvesting, Mangold can bring a second set of leaves from the same root. The leaves can be stored under cooling for up to two weeks unless they are stored near the fruit containing ethylene gas such as apples and pears that speed up maturation and decay.