swiss chard
September 2022
about
Swiss chard is a colorful leafy green in the same species as beets, bred for its edible leaves and stems instead a round root. The origin of Swiss chard can be traced back to Sicily, but the crop is now popular throughout the Mediterranean, Europe, and the United States. It is a hardy, biennial crop, grown year-round that tolerates both the heat and cold. This leafy green is a Florida favorite, often grown as an ornamental as well as a vegetable crop because of its brightly colored stems. Chard leaves can be dark green or red with midribs of white, red, green, orange, or bright yellow. Mixes of multiple chard varieties are often so colorful that they are marketed as "rainbow chard." Popular Florida varieties are 'Bright Lights', 'Bright Yellow', 'Fordhook Giant', 'Lucullus', and 'Red Ruby'. Plant Swiss chard from September to May and will be ready to harvest in 40-60 days or when the leaves are 8-10 inches.
planting
Swiss chard seeds are about one-eighth inch in size and can be seeded or transplanted into the garden. Plants prefer full sun (at least 6 hours of direct sun per day) and well-drained, fertile compost rich soil. Plant seeds 0.25-0.5 inches deep, 6-12 inches apart, in rows eighteen inches apart, or transplant when seedlings have 4-6 leaves. If needed, thin plants when they are 3-4 inches tall to maintain 6-12 inches between plants. In Alachua County, you can begin planting Swiss chard in September and can utilize succession planting, sowing seeds every few weeks until May. Succession planting will lengthen the harvest time, allowing you to enjoy your Swiss chard all season long!
care
Swiss chard needs adequate, consistent soil moisture to develop its bright stems and lush green leaves (about one inch of water per week). Target watering at the base of the plant to avoid getting leaves wet which can lead to fungal disease issues. Mulching is recommended to maintain soil moisture and suppress weeds. If planted into fertile compost, plants should not require additional nutrients. If needed, you can apply a balanced fertilizer halfway through the growing season at the recommended rate.
Swiss chard is very susceptible to root knot nematodes. If plants are struggling, check one or two by pulling them out of the ground and inspecting the roots for nodules (knots). If nematodes are present, consider planting the chard in planters or growbags using potting soil. Swiss chard has very few insect problems and diseases, but they can be susceptible to leaf damage caused by aphids, caterpillars, flea beetles, or leaf miners.
harvest
Swiss chard is ready to harvest 40-60 days after planting, or when the leaves are 8-10 inches long. Both stems and leaves are edible. Harvest outer leaves first to allow for inner leaves to continue to grow. If older leaves are too tough, encourage new, tender growth, by cutting back plants to 3 to 5 inches tall. Avoid damaging the growing point in the center of the plant. Consider harvesting in the morning to maintain leaf moisture and avoid wilting.
digging a little deeper
To add color to your landscapes consider adding Swiss Chard as an ornamental or as part of an edible landscape. With its brightly, colored stems, glossy, crinkled leaves, and compact growth habit, Swiss Chard has a visual appeal that is well suited to brighten up an entryway or border planting.
References
https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/swiss-chard.html
https://floridafresh.ifas.ufl.edu/PlantDetails/Details/37
Swiss Chard – Beta vulgaris L. https://edis.ifas.ufl.edu/publication/MV143
Florida Vegetable Gardening Guide https://edis.ifas.ufl.edu/publication/vh021
https://gardeningsolutions.ifas.ufl.edu/care/pests-and-diseases/pests/nematodes.html
Authors
Colin Burrows, UF/IFAS Master Gardener Volunteer, Alachua County
Emily Deruelle, UF graduate student, Agroecology
Cynthia Nazario-Leary, UF/IFAS Environmental Horticulture Extension Agent, Alachua County
selecting, preparing, storing & cooking Swiss chard
Swiss Chard is also known as chard. Chard leaves are like beet greens but larger, wider, and flatter. The stalks grow from 12 to16 inches (30-40 cm) tall and the leaves to 8 inches (20 cm) across. Common chard varieties have silvery celery-like stalks. Rhubarb chard has fat, scarlet stems, and rainbow chard has multicolored stems of chartreuse, pink, bright orange, magenta, cherry, yellow and white. The deeper the color of the chard stalks the stronger the flavor. The leaves and stalks provide an abundance of vitamins and minerals. 1 cup of cooked Swiss chard contains 35 calories. As you see it is low in calories and high in magnesium, iron, potassium and vitamins A, C and K.
Selection: Select chard with fresh evenly colored green leaves that are moist, crisp, and not wilted. The stalks should be juicy, crisp, and unblemished. Look for bright full leaves with unbruised firm, heavy stalks. Leaves should not be yellow, torn or wilted. The leaves can range in colors from white to bright red depending on the variety. Small size leaves are best to use raw. Large leaves can be used for soups, stews, or sautés.
Preparing: Wash chard carefully before using to get rid of sand and soil trapped in the leaves. Soaking the chard in cold water will help remove the sand before cooking. Cut fibrous chard stalks off near the base and peel off any tough strings. Smaller leaves with thin stem can be cooked whole. The key to success with chard in the kitchen is treating the leaves and stalks like two different vegetables. Chard leaves cook quickly while the wide inner ribs and stalks take time. The two are best prepared separately.
Cooking: Swiss chard can be steamed in a steamer or microwave, simmered on the stove, sautéed, or served raw in a salad. You can use chard the same way you use spinach. Young chard leaves have a sweet taste like spinach, so chard is often used like spinach. Swiss chard stalks have a delicate, celery-like taste and crunch. Use the small leaves in salads and larger, older leaves cooked. The older leaves are a good substitute for cooked spinach in various recipes. Swiss chard leaves can be eaten raw or cooked. Raw Swiss chard is less bitter than cooked. The following will partner with Swiss Chard to add flavor: anchovy, capers, cured meats, cured olives, garlic, hot chili pepper, lemon, olive oil, onions, orange and lemon zest, raisins and currants, sweet spices, and vinegar.
Seasonality: Local Swiss chard is available in the summer and fall.
Nutrition: Swiss Chard is low in calories, an excellent source of beta carotene, high in potassium and a source of Vitamins C, A, and K, calcium, potassium, and iron. It is also high in antioxidants.
Swiss chard is native to the Mediterranean and was a popular food even before the days of the Roman Empire. Here is my favorite Swiss Chard recipe. Swiss Chard Mediterranean Salad is a meal in itself just like it is, or you can add grilled shrimp, chicken, scallops, or salmon. Enjoy!
swiss chard mediterranean salad
Ingredients:
4 to 6 shredded young chard leaves, cut or torn into small pieces
1 red pepper, thinly sliced
4 radishes, sliced (you can substitute beets or carrots, sliced)
½ cucumber, sliced
6 cherry tomatoes, cut in half
1 avocado, sliced
¼ cup kalamata olives
1 cup cooked chickpeas
1 cup chopped Italian parsley (you can sub half cilantro, basil, or mint)
¼ cup toasted pepitas or sliver almonds
Optional sprouts
Optional crumbled goat cheese or feta
Lemon Dressing
2 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 – 2 finely grated garlic cloves
1 teaspoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Instructions: Place all the salad ingredients in a large bowl (Either separate ingredients into small piles over the greens or toss all together). Whisk dressing ingredients together in a small bowl. Dress the salad and toss – you may not need all the dressing. Sprinkle with salt and pepper, taste and adjust salt and lemon to taste, adding more if necessary. Sprinkle with nuts or seeds and optional crumbled cheese and sprouts.
Notes: Chard varies greatly in flavor, salt level and bitterness, so tasting after tossing is important, then you can adjust depending on variety. Feel free to substitute or incorporate other greens.
Selecting, Preparing, Storing and Cooking Swiss Chard submitted by: Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.