Swiss chard is a versatile green.
Growing best in the cool weather of spring or fall, Swiss chard (Beta vulgaris) is a member of the beet family. As an annual vegetable it can be grown in most areas of the United States where spring or fall temperatures are normally in the 70s. It can also be grown during winter in mild climates. Its leaves can be eaten raw or cooked, but is most commonly used as cooked greens in the same ways as spinach. The stems can also be eaten, although they require a longer cooking time than the leaves. Varieties of Swiss chard exist with a variety of brightly colored stems or white stems. Does this Spark an idea?
Instructions
1. Pick a spot in your vegetable garden. Swiss chard requires fertile, well-drained soil, similar to that in most vegetable gardens.
2. Prepare the soil by incorporating 2 to 4 inches of compost. Turn the soil over with a garden spade to incorporate the compost into the soil. Smooth out the surface with a garden rake when finished digging.
3. Plant seeds of Swiss chard three to four weeks before the last spring frost in your area. Sow seeds 1/2 to 1 inch deep and 2 inches apart in rows 12 inches apart. Plant transplants near or slightly after the last frost in your area, as they are more susceptible to frost damage than seedlings planted in the ground. Space transplants 6 inches apart in rows 12 inches apart.
4. Thin the seedlings when they have four true leaves, so the remaining plants stand 6 inches apart within their rows.
5. Cultivate to remove weeds between the plants and in the aisles between the rows.
6. Water regularly, so Swiss chard receives at least 1 inch of water per week.
7. Harvest Swiss chard when leaves reach full size, approximately 50 to 75 days after planting.
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