Chard–also called Swiss chard–grows best in the cool weather of spring and fall but tolerates warm and hot weather as well. If you plan to grow chard into the summer, choose a heat-tolerant variety. Chard tolerates the light frosts of spring and the moderate frosts of autumn. If you want to grow chard for harvest…
Swiss chard
How to Harvest and Store Swiss Chard
Harvest Swiss chard when the leaves are tender and big enough to eat. Swiss chard is ready for picking 30 days after sowing if you want baby leaves. Harvest chard 45 to 60 days after sowing if you want full-sized leaves with a thick midrib. When to Harvest Swiss Chard Harvest Swiss chard any time…
How to Grow Swiss Chard
Chard, also called Swiss chard, grows best in the cooler time of the year. Sow chard in the garden 2 to 4 weeks after all frost has passed in spring. Grow Swiss chard again in autumn, To get an early start, sow chard indoors as early as 3 to 4 weeks before the average last…
Sautéed Chard
Chard leaves have a hearty, yet mild spinach flavor. Chard stalks have a delicate, celery-like taste and crunch. To get a bit of both flavors and texture sauté chard for 2 to 3 minutes after slicing leaves and stalks together crosswise. Here’s how we sautéed our just picked from the garden chard to match with…
Chard Cooking and Serving Tips
Swiss chard can be served raw or cooked. Swiss chard leaves have a hearty, yet mild spinach flavor. Swiss chard stalks have a delicate, celery-like taste and crunch. Serve chard greens raw alone or in a mixed green salad. You can also cook chard greens just like spinach. Swiss chard, chard, silverbeet, spinach beet, leaf…
Rainbow Chard: Kitchen Basics
Rainbow chard is a cacophony of dazzling multicolored stems: gold, pink, orange, purple, red, mauve and white in electric and pastel variations. The stems are set off by deep green or bronze leaves. Rainbow chard stalks and leaves can be cooked and served as you would spinach. Rainbow chard is the most colorful when plants…
