Beta vulgaris var. cicla (Swiss chard)

Japanese name: スイスチャード
Scientific name: Beta vulgaris var. cicla

[Overview]
An annual or biennial.
It is hairless throughout, and the root does not thicken.
There are basal leaves and leaves arranged alternately on the stem.
The basal leaves form a rosette; they are ovate to oblong, about 30 cm long including the petiole, thick and fleshy, and slightly crinkled along the veins.
The petioles of the basal leaves are thick and, together with the veins, are colored red, yellow, white, orange and so on.
It produces conical spike-like inflorescences bearing small green flowers.
The flowers have no petals and there are 5 stamens.
The calyx is 5-lobed and persists, enclosing the fruit.

[History]
It is said to have come to Japan from China in the 17th century.

[Uses]
It is used as a vegetable.

[Cultivation]
It prefers a sunny, well-drained, well-ventilated place.
It dislikes acidic soil.
The optimum temperature for germination is around 25°C.
Two or three seedlings emerge from each seed, so thin 2–3 times: after germination, after 1–2 true leaves have appeared, and after 3–4 have appeared.
Until germination, take care not to let the soil dry out; after the true leaves appear, it is better to keep it somewhat on the dry side.
If basal fertilizer is applied, further fertilizer can be kept modest.
Pests and diseases occur more easily when the soil is too wet or the fertilizer is high in nitrogen.
Pests and diseases include damping-off and cutworms.
If the leaves grow too large they become tough and more bitter, so for eating, harvest by picking off the young leaves.

[Notes]
Because it can be harvested almost all year round without a break, it has names such as Fudan-so, Itsuna and Tsune-na, as well as various other regional names.

View this page in Japanese (日本語)