Beta vulgaris Charlotte

The Swiss Chard Charlotte is a particularly ornamental variety of chard with bright red stalks, and its large, puckered, bright green leaves turn bronze at the end of the season. This chard also has the advantage of being resistant to bolting. It is also a tasty vegetable that can be prepared like spinach: cooked with butter, cream, or in a gratin. However, it should be noted that its colour does not persist when cooked. It can be planted in both vegetable gardens and flower beds. It can be sown from April to July for a harvest from July to November.

The name 'Swiss chard' comes from a popular soup called 'porée' consumed in the Middle Ages, of which it was the main ingredient. It is also known by many other names: Chard, Swiss Chard, Chard Stalks. Its Latin name is Beta vulgaris, and it is a close relative of the beetroot. It is a hardy biennial plant of the Amaranthaceae or Chenopodiaceae family, cultivated as an annual plant for its large leaves. Chard leaves are often puckered and are carried by a fleshy, wide petiole that extends into a main vein of white, red, or yellow color... The colour of the lamina varies from yellow-green to wine red. Flowering occurs in the second year, from July to September, in the form of a tall flower stalk bearing long panicles.

Chard leaves are delicious in pies, soups, or cooked like spinach. The stalks can be prepared in a gratin with béchamel sauce or steamed. Although low in calories and rich in fibre, vitamins, and minerals, Chard should be consumed in moderation by people suffering from arthritis and rheumatism, as it contains oxalates.

Harvest: The leaves and stalks can be harvested as needed by selecting the largest ones.

Storage: It can be stored for a few days in a cool place after harvesting.

Gardener's tip: Regular hoeing and weeding are recommended, and mulching is advised in case of drought. Chard likes the sun as well as rich, loose, and damp soil.