What is easy to grow, not fussy about soil conditions, grows in shade as well as sun, is rarely bothered by pests or diseases, produces all season until a hard frost and is jam-packed full of vitamins, too? You've just been introduced to Swiss Chard.
How to Grow : Seeds can be started indoors, then transplanted, or direct sown just before the last frost. Harvest as soon as the leaves are large enough to use, leaving an inch or more of the stalk behind (which will then regrow for another harvest). These tender, young leaves of Swiss Chard are rarely available commercially. A bonus to growing them yourself. 'Long after your asparagus, spinach, and other greens close up shop for the season, Swiss chard keeps on giving, right up to the first hard frost. A four- to six-foot row of plants spaced eight to ten inches apart will keep a family in the green all season.' If you have a cold frame, you can extend the season well into December. Caution: Watch out for deer! They love chard, too!
Seeds are available at the local nurseries and garden shops and in seed catalogues. With names like 'Golden Sunrise Yellow' and 'Orange Chiffon', how can you resist!
Note: Swiss Chard need not be confined to the vegetable garden. With it's attractive, and colorful stems and leaves, it would look beautiful in your flower beds, too.
Use it: As a main dish:
Or a side dish:
FYI: Swiss Chard is a member of the beet family, without the bulb; is not native to Switzerland but to the Mediterranean region; and is considered a good source of copper, calcium, vitamin B2 and B6. The unwashed leaves of chard can be stored in a plastic bag in the refrigerator where they'll keep for several days.
Consider making room for Swiss Chard in your garden.
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