Growing (Swiss) Chard

Chard, or Swiss chard, is a type of beet that has been developed for its tops instead of its roots. It is probably the most under appreciated of all vegetables. It is vitamin rich and nutritious, and is extremely easy to grow.

A prolific grower, Swiss Chard tolerates poor soil, inattention, and withstands frost and mild freezes. Swiss chard tastes good and you can eat both the stalk and the leaves. The leaves can be used as a fresh salad or cooked like spinach.

The stalks can be cut up and cooked in a variety of dishes. The outer leaves may be continually harvested without injuring the plant. Only one planting is necessary, and a row 30 to 40 feet (9 to 12 m) long will supply a family for the entire summer.

Each seed cluster contains several seeds, and fairly wide spacing of the seeds facilitates thinning. The culture of chard is practically the same as that of beets, but the plants grow larger and need to be thinned to at least 6 inches apart in the row.

Swiss Chard may also be started from seed indoors and then transplanted when your warms up in the spring. One planting will usually last for an entire growing season.

Chard needs a rich, mellow soil, and it is sensitive to soil acidity. It prefers shade and will wilt in high temperatures in direct sun. Chard needs plent of water and likes high nitrogen organic matter and compost. Mulching will also help to keep the soil cool and inhibit weeds as well.

Harvest the outer leaves as needed, being sure not to let them get out of control. Keep the plants well pruned as this will encourage the growth of fresh leaves.