Swiss Chard

Chard is native to the mediterranean region rather than Switzerland and it is a member of the beet family. The leaves of the chard are best cooked in the same way as you would cook spinach and the chard leaves taste similar to spinach but slightly less bitter. The stalks should also be eaten and not thrown away. Once the leaves have been torn from the stalks cook them either in just water or in a stock and then serve them. They make a great difference to the normal vegetable you would have with your potatoes and are a little different. They taste very good with a little olive oil.

When sowing, Chard likes rich and fertile soil and to stop them bolting they will require watering during the summer months. Many people say that chard likes soil that retains water however we have always grown it in well draining soil and the varieties have all grown very well. The fertile soil is very important.

When picking we recommend cutting the leaves you want rather than pulling the whole plant. This will ensure the plant can stay healthy and will continue to produce leaves. Cut off the older leaves and compost or animals love them, chickens especially. This will also help the plant to produce new, fresh leaves.

You can sow twice a year firstly in spring and then again in August. The second sowing will give you fresh leaves during the winter and into spring.

If you are still uncertain and would like a little help with growing your chard or just some further information and maybe a few growing tips then why not have a look at our Swiss Chard information sheet HELP WITH GROWING SWISS CHARD

Rhubarb Chard