Spinach beet "Gator" (chard)

* The easiest way to disinfect seeds is to warm them in hot water (+48+50°C) for 20-30 minutes. After this procedure, they must be immediately cooled, soaked for 2-3 minutes in cold water, and then dried.
Before planting, seeds that have a dense shell (beets, spinach, onions) or contain essential oils (parsley, carrots) are kept in water for a day; seeds of cucumbers, zucchini, tomatoes, cabbage, lettuce - no more than 12 hours; pea and bean seeds are first immersed in water for 2 hours, then removed and after 3 hours again placed in water for 2 hours. Soak the seeds in a low wide vessel. They are immersed in water at room temperature shallowly and preferably in a bag of gauze.
It is important that the amount of water is appropriate for the volume of seeds being soaked. So, for cucumbers and cabbage, there should be 2 times more water than seeds; for carrots, parsley, parsnips, lettuce, peas and beans - an equal amount; for tomatoes, onions - 20-30% less than seeds.
Periodically, seed bags are taken out of the water to enrich them with oxygen. Water is changed every 4-5 hours. For soaking seeds, not only water is used, but also weak solutions of trace elements: boron and molybdenum. Sprouted seeds are sown in warm weather and in moist soil.
If the weather is bad, the seeds are placed in the refrigerator or germinated until single white roots appear on moist filter paper.

Eng.: Perpetual Spinach Beet.