Chard or leaf beet is a valuable vegetable crop from the family of Marevye. The variety is medium-ripe, from germination to harvesting takes 55-65 days. Young leaves and petioles of chard contain a lot of vitamins and minerals. The rosette of leaves is vertical, compact, up to 60 cm high. The leaves are medium-sized, dark green, slightly bubbly, tender, delicious. Petioles are long, wide, juicy, white with a golden hue, 30-45 cm long. The variety is relatively drought-and cold-resistant. In cooking, chard leaves are used for making cabbage rolls, vegetable soups, stews, plant stalks are marinated, stewed, and caviar is made. Sowing in open ground-in early May, to a depth of 2.5 cm. Multiple cuts are allowed.The yield of leaves and petioles is 6-7 kg / m2.