Mangold
Mangold is an ancient crop with large and beautiful leaves that has been cultivated in the Mediterranean region for thousands of years. It originated in Asia and spread to Europe via the Middle East. Mangold was an important crop in the Roman Empire and was used both as food and medicine. Mangold is easy to grow and thrives in most climates. It is a good source of vitamins, minerals and antioxidants.
In Sweden, Mangold began to be cultivated in the 17th century and it was a popular crop in the 18th century. Mangold was used both as food and as animal feed.
How to grow Mangold
Choose a sunny spot. Mangold wants at least six hours of sun, every day. A pallet collar or a south-facing bed is a good choice. The soil needs to be nutrient-rich. Therefore, add compost or manure, for example liquid fertiliser intended for vegetables. Mangold seeds can be sown directly into the soil. You can also pre-sow and plant chard outside after a month. Water regularly. Mangold doesn’t like drought but it should preferably stand in well-drained soil. When the leaves are 10 cm, you can start harvesting as needed. New leaves will appear and the harvest season can be long.
Mangold is versatile in cooking
Mangold can be cooked in many different ways, such as boiled, fried, baked or eaten raw. Assume that chard has roughly the same uses as spinach. For example, you can use chard as a base for a vegetarian lasagne. A Mangold salad is not only delicious but also very beautiful. It is mainly the leaves that are eaten, but you can also grow Mangold and utilise the stalk. Need a Mangold stalk recipe? One tip is to cook the stalk as you would asparagus. Quickly fry it in oil with a little garlic or cut it into bite-sized pieces and put it on the grill.
Parboiling Mangold means boiling it in lightly salted water for a few minutes. If you’re freezing chard after a big harvest, it’s a good idea to pre-soak it first. This preserves the colour and flavour better. Pre-soaking also affects the cell walls so that the chard is less tough when you eat it after thawing.
Mangold is nutritious
Mangold is particularly known for its high vitamin K content, which is important for the bones. According to Food Data, 100 grams of red chard can give you around 330% of the recommended daily intake. Mangold also provides you with a source of vitamin A and vitamin C. Keep in mind that chard is high in oxalic acid, which can upset your stomach if you eat large amounts.
Different types of chard
There are many different types of chard on the market. What distinguishes them from each other is mainly the colour, the size of the leaves, and when it is harvested.
- Erbette – Green-leaved variety with large, smooth leaves. Produces a large harvest and can withstand a few nights of autumn frost.
- Lucullus – White-leaved chard variety with a medium-thick stalk and greenish-yellow, dentate leaves.
- Bright Lights – A mixture of different varieties with different colours on the stems.
- Lucullus Scarlet – Red chard with medium-thick stalk and green leaves.
- Mangold – Green-leaved chard with narrow, pointed leaves.
Author: Johanna Damm
Fact-checked by Erik Hoekstra
Last updated 2023-12-11