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The white chard of ampuis is known for its rusticity and its delicious taste.
| -20% | €3.76 |
| -15% | €4 |
| -10% | €4.23 |
| -7.5% | €4.35 |
| -5% | €4.47 |
The white chard of ampuis is known for its hardiness and delicious taste.
Family : Amaranthaceae
Latin name Beta vulgaris L.
Genus type : reproducible seeds
Weight : 3 g
Sowing and harvesting schedule :
Soil care: deep, soft, light and rich soil.
Exposure : sunny or half-shade.
Sowing : in nursery or in the ground, thin out to leave only one plant every 30 cm, 40 cm between rows.
Emergence: in 7 to 11 days in soil at 19°C.
Watering: regular, must not lack water in summer so that the leaves remain tender. As soon as your plants reach 10 cm, mulch their feet so that the soil keeps humidity.
Associated culture: chard enjoys the company of carrots, beets, radishes and beans.
Harvest: 10 weeks after sowing, then as needed until frost. The ribs can be harvested as soon as they are sufficiently fleshy
Storage: one week in the vegetable crisper. Can be frozen.
Origin: native to southern Europe, this vegetable probably derives from the wild beet and was called beta by the Romans in ancient times.
Advice from La Semence Bio ®: in winter, ridge the feet on 30 cm and cover them with a mulch of dead leaves so that the chard is well protected and keeps all its flavor.
