Growing Chard is Not Hard!

Swiss chard, also known as Silver Beet, is likened to spinach and beet greens but some would say even more flavorful. It's actually a native of the Mediterranean, so it's unclear why it was assigned the adjective "Swiss" somewhere along the way. Chard has been prized by chefs for centuries because of how well it flavors rice dishes, soups, and other recipes. Home gardeners and cooks love it too. Not only is it easy to work with and uniquely flavorful, it's quite a looker as well. The large, dark green leaves have contrasting, deep red veins and stalks, bringing beautiful color to salads and dishes and whatever else you can cook up. 

Swiss chard can be directed seeded in early spring as soon as the ground can be worked, or in late summer for a fall crop. Chard is quite versatile because it can withstand summer heat and mild frosts. Plant seeds thinly, ½-inch deep, in rows 18-24 inches apart. Thin seedlings to 8-12 inches apart.

Harvest Swiss chard by cutting off individual stalks from the entire plant, leaving 2 inches of stalk at the base. Leave the plants in the ground and they will produce a second crop with smaller leaves.

Did you know? Swiss chard is packed with amazing nutrition! It's a fantastic source of vitamins A, C, and K, and it's also loaded with magnesium, potassium, iron, and dietary fiber.