Swiss Chard: The Green That Beats the Heat

Chard, also called Swiss chard, is a favorite among gardeners because it thrives in both cool and warm weather—a rarity among leafy greens. This heat tolerance makes it a top choice for summer harvests. Delicious steamed or stir-fried, young leaves are tender enough for salads. Colorful-stalked varieties also excel in containers.

About This Plant

Chard is essentially a "bottomless beet"—a member of the beet family that doesn't form bulbous roots. Its large, fleshy stalks and broad, crisp leaves are mineral-rich. Varieties offer a rainbow of stem colors: 'Lucullus' and 'Fordhook Giant' (green with white stems), 'Rhubarb' and 'Ruby Red' (bright red stems), and 'Bright Lights' (stems ranging from yellow to orange, fuchsia, purple, pink, and white). All are high in vitamin A.

Site Selection

Choose a site with full sun to light shade and well-drained soil. Loosen soil to 12–15 inches and incorporate a 2- to 4-inch layer of compost.

Planting Instructions

Sow seeds directly in the garden 2–3 weeks before the last spring frost. For continuous harvest, make two plantings: early spring and mid-to-late summer. In the Deep South and hot western areas, plant late summer/fall for fall/winter harvest. In cool summer areas, succession sow throughout summer. Sow seeds ½–¾ inch deep in rows 15 inches wide, scattering seeds 1 inch apart. Thin first to 4–5 inches, then to 10 inches, using the second thinning as baby greens.

Care

Maintain consistent soil moisture. Side-dress with fish emulsion or complete organic fertilizer every 4–6 weeks. Contact your extension office for pest controls (leaf miners, flea beetles).

Harvesting

Chard is ready when leaves reach about 6 inches tall. Harvest outer leaves by cutting stems at the base with a sharp knife. Floating row covers can extend fall harvest by providing frost protection.