Typically grown as a cool-season crop because it grows quickly and easily during the cooler temperatures of spring and fall, chard is quite tolerant of hotter temperatures, too. Its growth will slow down in summer, but chard’s higher heat tolerance makes it a great salad green to grow when it gets too hot out for the others.
For the spring season, plant chard seeds 2 to 3 weeks before the last spring frost date.
For a fall harvest, plant chard seeds about 40 days before the first fall frost date. (Many varieties will tolerate a light frost.)
Soak seeds in water for 24 hours before planting to speed germination. When ready to plant, apply 5-10-10 fertilizer to the area.
Sow seeds 1/2 to 1 inch deep, 2 to 6 inches apart, in rows 18 inches apart.
Continue planting seeds at 10-day intervals for a month.
When plants are 3 to 4 inches tall, thin to 4 to 6 inches apart or 6 to 12 inches if plants are large.
Use scissors to avoid disturbing nearby plant roots. You can eat the cuttings.
Chard usually does just fine without the use of fertilizer, but if yours seems to be staying small, consider applying a balanced fertilizer halfway through the season.
Water evenly and consistently to help it grow better. Water plants often during dry spells in the summer.
Mulch the plants to help conserve moisture and suppress weeds.
When plants are about 1 foot tall, cut leaves back to 3 to 5 inches to encourage new tender growth, if chard plants become overgrown, they become less flavorful. Eat what you cut back.
Use scissors to avoid disturbing nearby plant roots. You can eat the cuttings.
Chard usually does just fine without the use of fertilizer, but if yours seems to be staying small, consider applying a balanced fertilizer halfway through the season.
Water evenly and consistently to help it grow better. Water plants often during dry spells in the summer.
Mulch the plants to help conserve moisture and suppress weeds.
When plants are about 1 foot tall, cut leaves back to 3 to 5 inches to encourage new tender growth, if chard plants become overgrown, they become less flavorful. Eat what you cut back.
Begin to harvest when the plants are 6 to 8 inches tall, depending on which size leaves you desire.
Cut off outer leaves 1-1/2 inches above the ground with a sharp knife. Avoid damaging the plant’s center. Eat what you cut.
Harvest regularly, and the plants will produce continually. Use the “cut-and-come-again” harvesting technique, taking the largest, oldest leaves and leaving the young ones to continue growing.
Cut off outer leaves 1-1/2 inches above the ground with a sharp knife. Avoid damaging the plant’s center. Eat what you cut.
Harvest regularly, and the plants will produce continually. Use the “cut-and-come-again” harvesting technique, taking the largest, oldest leaves and leaving the young ones to continue growing.
Rinse off Swiss chard leaves and store them in the refrigerator in ventilated plastic bags.
To use, draw a sharp knife along the ribs to separate the leaves.
The leaves are eaten as greens. You can cook them like spinach or eat them raw.
You can cook the ribs like asparagus (steamed, roasted, sautéed).
To use, draw a sharp knife along the ribs to separate the leaves.
The leaves are eaten as greens. You can cook them like spinach or eat them raw.
You can cook the ribs like asparagus (steamed, roasted, sautéed).
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