Leaf-Beet, or Swiss Chard

Sicilian Beet. White Beet. Beta cicla.

The Leaf-beet is a native of the seacoasts of Spain and Portugal. It is a biennial plant, and is cultivated for its leaves and leaf-stalks. The roots are much branched or divided, hard, fibrous, and unfit for use.

Propagation and Cultivation.—It is propagated, like other beets, from seed sown annually, and will thrive in any good garden soil. The sowing may be made at any time in April or May, in drills eighteen inches apart, and an inch and a half deep. "When the plants are a few inches high, so that those likely to make the best growth can be distinguished, they should be thinned out to nine inches or a foot apart, according to the richness of the soil; more room being allowed in rich ground. Some, however, should be left at half that distance, to make up by transplanting any vacancies that may occur. The ground should be kept clean, and occasionally stirred between the rows; taking care not to injure the roots. In dry weather, plenty of water should be given to promote the succulence of the leaves."—Thomp.

Taking the Crop.—"The largest and fullest-grown leaves should be gathered first; others will follow. If grown for Spinach, the leaves should be rinsed in clean water, and afterwards placed in a basket to drain dry; if for Chard, or for the leaf-stalks and veins, these should be carefully preserved, and the entire leaves tied up in bundles of six or eight in each."—M'Int.

Seed.—During the first season, select a few vigorous plants, and allow them to grow unplucked. Just before the closing-up of the ground in autumn, take up the roots; and, after removing the tops an inch above the crown, pack them in dry sand in the cellar. The following spring, as soon as the ground is in working order, set them out with the crowns level with the surface of the ground, and about two feet and a half apart. As the plants increase in height, tie them to stakes, to prevent injury from wind; and in August, when the seed is ripe, cut off the stems near the ground, and spread them entire, in an airy situation, till they are sufficiently dried for threshing out.

The seed, or fruit, has the appearance peculiar to the family; although those of the different varieties, like the seeds of the Red Beet, vary somewhat in size, and shade of color.

An ounce of seed will sow a hundred feet of drill, or be sufficient for a nursery-bed of fifty square feet.

Use.—"This species of Beet—for, botanically considered, it is a distinct species from Beta vulgaris, the Common or Red Beet—is cultivated exclusively for its leaves; whereas the Red Beet is grown for its roots. These leaves are boiled like Spinach, and also put into soups. The midribs and stalks, which are separated from the lamina of the leaf, are stewed and eaten like Asparagus, under the name of "Chard." As a spinaceous plant, the White Beet might be grown to great advantage in the vegetable garden, as it affords leaves fit for use during the whole summer."—M'Int.

The thin part of the leaves is sometimes put into soups, together with sorrel, to correct the acidity of the latter.

The varieties are as follow:—

Green or Common Leaf-Beet.

Stalks and leaves large, green; the roots are tough and fibrous, and measure little more than an inch in diameter; leaves tender, and of good quality.

If a sowing be made as soon in spring as the frost will permit, another in June, and a third the last of July, they will afford a constant supply of tender greens, nearly or quite equal to Spinach. For this purpose, the rows need be but a foot apart.

Large-Ribbed Curled.

Curled Leaf-beet.

Stalks white; leaves pale yellowish-green, with broad mid-ribs, large nerves, and a blistered surface like some of the Savoys. It may be grown as a substitute for Spinach, in the manner directed for the Common or Green-leaved variety.

Large-Ribbed Scarlet Brazilian.

Red Stalk Leaf-beet. Poirée à Carde rouge. Vil.

Leaf-stalks bright purplish-red; leaves green, blistered on the surface; nerves purplish-red. A beautiful sort, remarkable for the rich and brilliant color of the stems, and nerves of the leaves.

Large-Ribbed Yellow Brazilian.

Yellow-stalked Leaf-beet. Poirée à Carde jaune. Vil.

A variety with bright-yellow leaf-stalks and yellowish leaves. The nerves of the leaves are yellow, like the leaf-stalks. The color is peculiarly rich and clear; and the stalks are quite attractive, and even ornamental. Quality tender and good.

Silver-Leaf Beet.

Great White-leaf Beet. Swiss Chard. Sea-kale Beet. Large-ribbed Silver-leaf Beet.

Stalks very large; leaves of medium size, erect, with strong, white ribs and veins. The leaf-stalks and nerves are cooked and served like Asparagus, and somewhat resemble it in texture and flavor. It is considered the best of the Leaf-beets.