Growing Chard: Versatile Greens for Cool and Warm Weather

Chard, a beet-family member, thrives in both cool and warm temperatures. Edible raw or cooked, high in Vitamins A and C.

Planting Chard

• Sow 2–3 weeks before last spring frost. Continue at 10-day intervals for a month.
• Fall harvest: sow again ~40 days before first fall frost.
• Before planting, mix 1 cup 5-10-10 fertilizer per 20 feet of row.
• Plant ½–¾ inch deep in well-drained, rich, light soil. Space 18 inches apart in single rows or 10–18 inches in wide rows. Sow 8–10 seeds per foot.

Care

• At 3–4 inches tall, thin to 4–6 inches apart (9–12 inches for larger plants).
• Water evenly; water often in dry spells. Mulch to conserve moisture.
• For best quality, cut back at ~1 foot tall. Overgrown chard loses flavor.

Pests and Diseases

• Leaf miner
• Slugs
• Aphids

Harvest and Storage

• Start harvesting at 6–8 inches tall. Cut outer leaves 1½ inches above ground with sharp knife.
• Careful harvest allows regrowth for multiple cuttings.
• Ribs can be cooked like asparagus; leaves eaten as greens (cook like spinach or raw).
• Store in ventilated plastic bags in refrigerator.

Recommended Varieties

• ‘Lucullus’: heat-tolerant.
• ‘Ruby’: beautiful bright red stems.
• ‘Bright Lights’: multicolored stems.

Wit & Wisdom

Embrace leafy greens! Learn health benefits of going green.