CULTURAL DIRECTIONS 
327 
CHARD (Beta vulgaris) 
418. Character and uses. — This vegetable is also 
known as Swiss chard, silver beet and leaf beet. The 
leaves are thick and broad and the leaf stalks large and 
fleshy. (Figure 81.) It is one of our best potherbs, 
although not appreciated nor well known among Ameri- 
can gardeners. The leaf blades are prepared for the 
table like spinach, the stalks and midribs cooked and 
served as asparagus, or stalks and leaves may be chopped, 
cooked together, and served like spinach. 
419. Culture. — Chard is of easy culture. The plants 
may be started under glass in February, transplanted in 
flats before being set in the open ground. They are 
hardy and when properly grown will stand severe freez- 
ing. While they may be started under glass to advan- 
tage, the usual plan is to sow in the field when common 
garden beets are planted. The rows should be not less 
than 18 inches apart. Twelve to 15 seeds to each foot of 
drill should give a good stand. When about 6 inches 
high, thin to 3 inches and later to 8 or 12 inches in strong 
soils. The thinnings may be used as greens. 
Lucullus is the most popular variety. The plants 
grow very rapidly and several pickings may be made 
during the season, the outer leaves being removed and 
the central bud and leaves being preserved for addi- 
tional growth. With heavy mulching the plants will 
winter without injury in some parts of the North. They 
may be readily protected in cold frames, and forced early 
in the spring. Nitrate of soda is especially valuable for 
this vegetable. 
CHICORY (Cichorium intybus) 
420. Character and uses. — Chicory is a well-known 
European vegetable. It is used to some extent in the 
