_edited.png)
Swiss Chard
Similar to other leafy greens, it’s loaded with vitamins and minerals such as vitamins A, C and K, phytonutrients, and fiber. Phytonutrients are known to protect against cataracts and macular degeneration. Swiss Chard also has high levels of the minerals iron, magnesium, phosphorus, potassium, and calcium.
Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
7-21
4-5 weeks
Swiss Chard prefers cooler temperatures (60-70F).
Check the roots monthly and trim any that are brown or extending past the yPod.
Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!
Swiss Chard can be harvested while the leaves are young or after maturity when they are larger and have slightly tougher stems. Young leaves (smaller than 4 inches) can be eaten fresh in salads. Mature leaves may be chopped and sautéed. The “ribs” can be eaten like celery. At any point in the growing cycle, snip leaves 2 inches above crowns to rejuvenate plants. New, succulent leaves soon will be ready to harvest.
Origin
Also known by the names Silverbeet, Spinach Beet, Crab Beet, Seakale Beet, and Mangold. This leafy vegetable is in the same species as beetroot (garden beet), but it lacks the swollen, edible storage root. The word Swiss was used to differentiate chard from French spinach varieties by 19th century seed catalog publishers. The first varieties of this popular leafy vegetable have been traced to Sicily.
Qualities
Similar to other leafy greens, it’s loaded with vitamins and minerals such as vitamins A, C and K, phytonutrients, and fiber. Phytonutrients are known to protect against cataracts and macular degeneration. Swiss Chard also has high levels of the minerals iron, magnesium, phosphorus, potassium, and calcium.