Chard leaves are eaten raw in salads, or both the leaves and stems can be steamed or sautéed as a side dish or soup ingredient. The colorful stems of Swiss or Rainbow Chard keep their color in cooking, making for a beautiful plate!
- Fauna attracted to Chard
- Diseases common with Chard
- Plant Origin
- Europe
- Nutrition
- Super food! Vitamins: A, K (1 cup= daily recommended amount), C Minerals: magnesium, potassium, iron Other:fiber
- Family
- Beetroot family
- Soil
- Rich soil
- Water
- Spray or drip irrigation. Keep evenly moist for best flavor.
- Spacing
- 2 seeds every 8", rows 6" apart
- Depth
- 1/2" deep
- Notes
- Thin when 1/2" tall, one every 6-8"
- When to harvest
- Once plant is at least 10" tall, harvest regularly to encourage production. Stop 1-2 weeks before first student harvest.
- Harvesting Tips
- See "when" notes. Pick outer leaves by cutting stem all the way to the ground, allowing new leaves to grow from the middle.