Swiss Chard (Beta vulgaris L. var. vulgaris)

Goosefoot family (Chenopodiaceae)


Roots of the wild form of Beta maritima	Different varieties of Swiss Chard (leaves or leaf stalks used)

Source: Klapp E., Lehrbuch des Acker-u.Pfl.baues, Verlag Paul Parey 1967; Wolf-Garten

Distribution, Yield, Use:

Distribution:
Predominantly grown in temperate zones. Limited soil requirements, warm-loving.
Yield :
300-600 dt/ha leaves
Use:
Leaf vegetable
The leaves contain 2-4% carbohydrate, 2-3% protein, 40 mg vitamin C, 600 mg oxalic acid/100g.

Region of origin:

Region of cultivation:

Cultivation and Breeding:
The ancestral form of all beets (Swiss Chard, beetroot, fodderbeet and sugar beet) is the wild Sea Beet (Beta maritima), which is distributed throughout the mediterranean and Near Asian areas. The wild form is very variable and adaptable, with branched tap-roots and varying sugar content. Swiss Chard, the main root of which is not swollen, was already cultivated as a leaf vegetable in Greece around 400 BC. Through mutation, varieties have been developed with widened leaf stalks which are used as a vegetable similar to asparagus.
Breeding aims:
Quick growing varieties with tender, erect leaves (leaf stalks) and a good taste are required.

Text by Dr. Wolfgang Schuchert
Adapted to HTML by R.Saedler