Swiss Chard (Beta vulgaris)
Swiss chard is a colorful, leafy green that is actually a type of beet, cultivated specifically for its edible stems and leaves, which are often used as a substitute for spinach in recipes. Though it resembles spinach and belongs to the same plant family, Amaranthaceae, it is often compared to kale. Chard is a biennial crop that is available year-round and is notable for thriving in both cool and hot temperatures. It can be consumed either cooked or raw, depending on personal preference.
Temperature
Swiss chard seeds germinate in soil temperatures ranging from 40–100°F (5–38°C), with an optimum temperature of 86°F (30°C). Seedlings can tolerate light frosts, and mature plants are hardy to moderate frosts, allowing them to overwinter in mild areas. Chard thrives in the spring and fall when cool night temperatures range from 60° to 75°F. However, hot summer temperatures can reduce the quality of the crop, stunt growth, and contribute to a bitter taste.
Soil
Swiss chard thrives in soil with a pH of 6.5 to 7.5 and prefers well-drained, fertile loam soil enriched with organic matter. However, it is a versatile plant that can grow well in a variety of soil types, temperatures, and day lengths.
Planting
Chard can be direct seeded 0.5 to 1.0 inches deep or transplanted when seedlings have 4 to 6 leaves. It thrives in full sun, requiring about 8 to 10 hours of sunlight daily. Frequent irrigation is necessary to maintain soil moisture, ensuring it does not drop below 50% available water.
Spacing
Generally planted in wide rows spaced 6 inches apart. Once the crop begins to grow, thinning is advisable. Sow seeds ½" deep, 2 seeds every 2", thin to 4" apart. Transplant out 4" apart in rows 12–18" apart.
Direct Seeding: Sow beginning midspring and on into midsummer (fall where winter is mild).
Bunching: Sow about 6 seeds/ft., ½" deep, rows 18–24" apart. Thin to 4–6" apart for larger leaves. Cut for bunching at any stage; new leaves will grow.
Salad Mix: Sow in a 2–4" wide band, 1" apart, 40 seeds/ft. Clip in about 5 weeks.
Harvest
Harvest the outer leaves of Swiss chard first to allow the plant to continue producing. These leaves should be harvested when they are 8 to 12 inches long and still young and tender. Swiss chard is typically hand-harvested, with yields averaging around 150 hundredweight per acre. A 10-foot row of Swiss chard can produce up to 12 pounds for sale. The plant will continue to produce until it begins to bolt or flower. For home gardening or market bunching, clip mature leaves individually, ensuring that new leaves will continue to grow. For baby leaves, clip young plants just above the soil. While multiple harvests are possible, commercial growers may prefer to limit harvests to avoid half leaves.
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