Bright lights/photo courtesy of cooksgarden.com

Now is the time to plant Chard or (Swiss chard or Silverbeet as it is called).  There are many types of chard and I would like to go over a few of them and my experience with them. Chard is a close relative of the beet and should be planted in the ground at the same time as beets which is now. It will sprout early and will not be harmed by spring frosts. Harvest the outer leaves first (usually in 4-6 weeks) and leave the center intact and it will keep growing and supply you with more throughout the summer season. It usually doesn’t flower until it’s second year-it is a biennial. For that reason, I replant it every year as it will put more effort into flowering in it’s second year and you won’t get as many big leaves. One planting will last the entire season and it will not ‘bolt’ in the heat of summer. I pull it up after the season as I rather it put all it’s energy into those big leaves. A great substitute for spinach which will be gone after spring.

Fordhook chard/photo courtesy of seedsavers.org

-The best chard I find to plant for fall/winter is Argentata which is very cold hardy even in our winter temperatures. It can withstand colder temperatures more than many other types of chard. You can get it at John Schweepers or Gourmetseed. It is a white variety with big juicy thick stems. Both the stems and leaves are delicious.

-Another great white variety is ‘Fordhook’ which is similar to Argentata and can be found at seedsaversexchange along with Rhubarb Red. You can plant this in the spring and enjoy it this summer.

I like 5-Color Silverbeet, and Bright Lights, for the multi-color varieties. The stems are not as thick and juicy as the white varieties but the color is to die for and I always plant some among the flowers to add additional color to the garden and they are good to eat as well.

Red Charlotte chard/photo courtesy of cooksgarden.com

I also like other red varieties in addition to Rhubarb Red mentioned above-Magic Red and Red Charlotte can be found at Cook’s Gardens

Try growing all these together and enjoy each one through the summer season!

I like to eat these chopped coarsely and steamed with a balsamic vinaigrette over them as a vegetable or sauteed in olive oil and put on pasta with butter along with some chicken and Parmesan cheese. Delicious!