Carded perry, white, red or yellow, is a vegetable that is appreciated as much for its leaves as for its chard or ribs.
In summary, what you need to know:
Last name : Beta vulgaris
Type: Biennial, vegetable
Height: 30 to 50 cm
Exhibition: Sunny, light shade
Ground : Rather rich and acidic
Harvest: july to november
This biennial plant is valued for all its parts, leaves and ribs, and as one of the highest fiber vegetables.
If you want to sow, prefer the sowing from March to June in nursery for regions with a cold climate and in place south of the Loire.
- Make sure there is no more frost or protect them, if necessary, with a plastic tunnel.
- Sow your perries in a row, about 1 or 2 cm deep at the rate of 4-5 seeds every 40 cm
- For the seedlings in the nursery, transplant into the ground as soon as 4 or 5 leaves form, spacing the plants 30 to 40 cm in all directions
- For the sowing in place, thin out, keeping only the best stalk as soon as the first leaves appear.
Perry is a vegetable that can also be sow in spring that crash a little later, until early summer, if you bought it in a bucket.
Purchased in a cup, perry is planted throughout the spring, every 30 to 40 cm in all directions.
- Water regularly after planting
Young pear plants can be attacked by black aphids, here are our tips for controlling aphids.
The harvest period of perry is generally spread out from July until the first frosts according to the period of planting or sowing and your needs.
We can consider that the harvest of perries can take place 2 months after sowing.
- Cut or sharply break the ribs at ground level
- Choose the biggest ribs first
Pears in winter
Often considered a winter vegetable, perry does indeed arrive in autumn and winter and can be eaten for many months without having to remove it from the ground.
Before the first frosts:
- It is best to protect your perries from the cold
- Form a mound of earth around the perry so as to reach the height of the leaves
- Cover everything with a thick mulch of dried leaves
Pears after winter:
- We remove the mantle of dead leaves at the end of winter to let the leaves reappear
- We can then start harvesting the perry leaves again.
Good to know about perry
Native to southern Europe, perry is a relatively ancient vegetable grown as an annual.
We appreciate both its leaves and its ribs, the taste of which is highly appreciated by gourmets. France, the country of gastronomy, is also the leading producer in the world.
Perry is part of the same family as beet, and it is eaten both raw and cooked, like spinach.
Its taste is slightly sweet, and it is in the south, near Nice, that perries have been made a staple vegetable in Mediterranean cuisine. It can be cooked as a gratin as well as an omelet, a pie and even a dessert.
From most common varieties, let us retain the perry "Blonde à carde blanche", "Green carde blanche", "Bright Light", carded yellow or red, "Ruby Chard" carded red, "Green to cut" or the chard, Blonde to cut ’.
Health Benefits of Perries:
The benefits of perries are numerous and relatively unknown to the general public.
Low in calories and rich in fiber, it is also a source of vitamins C and A, iron and magnesium, which makes it an excellent vegetable to fight against fatigue.
Perry improves transit and has laxative effects and diuretics on our body.
Perry likes the soil to stay cool and moist. Do not hesitate to mulch the foot in summer to keep the soil cool.
- Read also : cultivation, maintenance and harvesting of chard
- Cooked : all our chard or perry recipes
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