Swiss chard is a vibrant and versatile leafy green vegetable, recognized for its colorful, edible stems and rich, earthy flavor. With an appearance reminiscent of rhubarb, Swiss chard comes in a variety of colors, from bright red to deep green. This nutritious green, packed with vitamins and minerals, is cherished for its adaptability in the kitchen. It can be used fresh in salads, sautéed as a side dish, or incorporated into a wide range of culinary creations. With a flavor profile that balances bitterness and sweetness, Swiss chard adds a dynamic dimension to meals, making it a celebrated choice for those seeking both health and variety in their cuisine.
Sowing
- Swiss chard is a cool-season crop, so you can sow the seeds in early spring or late summer for a fall harvest.
- Choose a location with well-drained soil and partial to full sun. Swiss chard prefers slightly acidic to neutral soil with a pH of 6.0-7.0.
- Sow Swiss chard seeds directly in the garden about 1/2 inch deep and space them 2-3 inches apart in rows. Rows should be 12-18 inches apart.
- Water the soil well after sowing to ensure good seed-to-soil contact.
Growing
- Thin the seedlings to achieve proper spacing once they have a few leaves, leaving about 6-8 inches between plants.
- Water the plants consistently to keep the soil evenly moist. Be sure to water at the base of the plants to avoid leaf diseases.
- Fertilize with a balanced, all-purpose fertilizer or one formulated for leafy greens when planting and again as the plants grow.
Harvesting
- Swiss chard is typically ready for harvest when the leaves are of a usable size, usually about 50-60 days after sowing.
- Harvest Swiss chard by cutting the outer leaves, leaving the inner leaves to continue growing. You can continue harvesting throughout the growing season.
Storing
- Store freshly harvested Swiss chard in the refrigerator to maintain freshness. Place it in a plastic bag or container with a paper towel to absorb excess moisture.
- Stored properly, Swiss chard can stay fresh for up to a week.
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