How Does Swiss Chard Grow?

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USDA Hardiness Zones: 6-10

 

Chard is a biennial leafy green vegetable that is botanically classified as a subspecies of the beetroot group, Beta vulgaris, related to beets and rhubarb. It goes by many common names, including Swiss chard, silverbeet, crab beet, spinach beet, perpetual spinach, strawberry spinach, Roman kale, Chilean beet, Sicilian beet, seakale beet and mangold. 

 

The plant produces large, edible leaf stalks and blades, which vary in color. Blades are typically green or reddish in color, and stalks may be red, yellow or white. 

 

Chard is a hardy, biennial crop that tolerates both cool weather with light frosts, as well as heat. In spring gardens, chard has a longer growing season than most other species of greens, which have a tendency to bolt in the heat. It also grows well into fall, until it is killed by a hard freeze. Harvesting chard is a continuous process, as crops can produce as many as three harvests. 

 

Chard is a quick-growing plant that thrives in sun and loose, organic soil. Chard grown from seed germinates in 5 to 10 days and produces a harvest in approximately 60 days. 

 

Seasonal Growth

 

Health Benefits

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The vibrant rainbow of red, purple and white stalks and the dark greens of Swiss chard are but a surface suggestion of its nutritional powers. Chard is one of the most nutrient-rich vegetables on the planet, ranking second only to spinach in nutrient-richness in the World’s Healthiest Foods’ analysis of vegetables. 

 

Chard is best known for its benefits in regulating blood pressure. A flavonoid found in chard called syringic acid has been shown in animal lab studies to inhibit the activity of an enzyme called alpha-glucosidase, which breaks carbohydrates in the body into simple sugars. When syringic acid inhibits the alpha-glucosidase enzyme, fewer carbs get broken down and blood sugar levels remain more steady.

 

Chard contains 3.5 grams, each, of fiber and protein  in one cooked cup. These good fiber and protein levels help to speed the digestive process by keeping food moving through the digestive tract, which also helps to stabilize blood sugar levels.

 

Some laboratory animal studies indicate that chard extracts help to regrow pancreatic cells, which are responsible for the body’s production of insulin. Studies of laboratory animals with experimentally-induced diabetes also indicate that chard may help protect against liver damage.

 

Swiss chard is an excellent source of antioxidants: vitamin A, vitamin C, vitamin E, and the minerals manganese and zinc. Chard also contains antioxidant phytonutrients: beta-carotene, lutein, and flavonoids quercetin and kaempferol. 

 

These nutrients help prevent chronic inflammation and oxidative stress, reducing the risk of conditions such as, obesity, diabetes, arthritis, high blood pressure and its related health complications

 

Although it is grown for its edible leaves, Swiss chard belongs to the Beta vulgaris family of beetroot, and contains many of the same phytonutrients as beets. Betalains are phytonutrients found in beets and chard that support antioxidant and anti-inflammatory health, as well as detoxification.

 

Chard is an excellent source of bone support, high in vitamin K, calcium and magnesium. Chard provides more than 600% the daily value for vitamin K, which helps to prevent excessive production of osteoclasts (cells that break down bone). Vitamin K also works in the body to help activate osteocalcin, which is the major non-collagen protein in bone. 

 

History

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Because chard has been known by so many different names throughout the centuries, it isn’t easy to pinpoint its history.

 

Chard is native to the Mediterranean region, where it was recognized by the ancient Greeks and Romans for its medicinal properties. Greek philosopher, Aristotle, was among the first people to write about chard in the 4th century BCE. It is believed that leafy greens from the beetroot family, such as chard, were some of the earliest cultivated greens. 

 

Chard derives its common name from “carde,” another Mediterranean plant with thick stalks. The French confused the two plants, and referred to them both as “carde.” In the 19th century, a Swiss botanist named Koch identified the plant’s scientific name, and since then, “Swiss chard” has become one of the most common names for the vegetable, in honor of the scientist’s homeland.

 

Propagation

 

Chard is easy to grow from seed.

 

Harvest

 

Chard leaves are harvested as soon as they are large enough to eat (6 to 8 inches tall). Young, tender leaves are also very flavorful and best eaten raw. Larger leaves have ribs, which are also edible and often cooked like asparagus.

 

Chard can be harvested continuously by harvesting just the outer stalks and gradually working inward as the plant grows, or by cutting entire young plants off approximately 1  to 2 inches above the soil, and allowing the crop to re-grow.

 

Storage

 

Swiss chard has a short shelf life! 

It only lasts for 2 to 3 days in the refrigerator and should be stored unwashed in a plastic bag in the vegetable crisper. 

Chard can also be frozen for 10 to 12 months.

To freeze, it should be washed thoroughly and the woody stems removed, then blanched by plunging into boiling water for 2 minutes, followed by an immediate ice bath. After removing excess moisture, it should be immediately transferred to the freezer in an airtight container or plastic bag.

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Fun Facts

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Because it can be grown throughout most of the year in many places, chard is a leafy green that is often eaten when less hardy greens like spinach and lettuce are unavailable. 

 

Chard is eaten fresh, in salads, and used as a green wrap. It is cooked in casseroles, soups, in egg dishes, in vegetarian lasagnas, as a cooked side dish, and in savory cakes such as polenta cakes.

 

Some popular varieties of chard include: Bright Lights, Burgundy, Fordhook Giant, Geneva, Large White Ribbed, Lucullus, Perpetual, Rainbow, Rhubarb, Ruby Red, Silverado, Winter King.

 

How to Grow Swiss Chard

 

Begin planting chard seeds directly in an outdoor garden or container in spring, 2 tp 3 weeks before the last frost date. For a continuous harvest, continue to sow seeds every 10 days for one month. For a fall harvest, begin planting seeds approximately 40 days before the first frost date. 

 

To speed up germination time, soak swiss chard seeds in water for 15 minutes before planting.

 

-Choose a sunny spot to grow chard. The plants tolerate heat, as long as they are well-watered. 

 

-Work nitrogen-rich organic matter, such as bone meal or composted manure, into the soil before planting. Chard grows best in moist, nitrogen-rich soil with a pH balance of 6.0 to 6.8.

 

-Direct sow seeds 12 to 18 inches apart and water directly after planting, ½ inch deep. Keep soil moist, applying 1.5 inches per week if it does not rain. 

 

-When plants are 3 to 4 inches tall, thin them to 4 to 6 inches apart, or 9 to 12 inches apart if plants are larger. Apply organic mulch to bed to keep soil cool and moist.

 

-For best quality, cut chard plants back once they reach one foot tall. Overgrown chard begins to lose its flavor.