​First of All

We pronounce chard as "chard", not "shard". In our view, no matter how lovely and clear-headed you may be, if you say "Swiss Shard", you sound drunk. But anyway, as Shakespeare shaid, "shard by any other name would tashte as shweet."​

 

Varieties We Grow

Chard is colourful stuff, with stems in shades of red, pink, orange and yellow. We grow red-stemmed Rhubarb Chard (60 days till first harvest); yellow/orange/crimson/purple-stemmed Bright Lights (60 days); and white-stemmed, light- green-leafed Lucullus (50 days). Lucullus is a little more tolerant of heat than the first two varieties; but even if you have a really hot spell, just keep the plants' roots sufficiently watered (around a cup a day at the base of the plant). They'll keep producing delicious leaves & stalks. And yes, the stalks are edible, too.

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Slugs and snails like to chomp on chard, so we suggest you go on frequent 'search & destroy' missions. (see Slugs for pointers). But aside from the often relentless attack missions by slugs, Swiss Chard is pretty low-maintenance for us organic gardeners.

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If the seeds are planted in compost-rich soil in a sunny location and if the seedlings and mature plants get the necessary amount of regular watering, they'll produce delicious leaves throughout the late spring, summer, fall and even into the winter. 

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Getting Started

You can sow chard seeds as early as the soil can be worked, around three weeks before your last frost date. Sow the seeds ½ inch deep, about 2 inches apart​​. As the seedlings grow, thin them to about 8 inches apart. Water & weed and go on slug patrol regularly. Cover the tender seedlings with a floating row cover to protect them from insect pests.

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Care & Harvesting

​Side dress your chard with compost one or two times during the growing season and keep the plants free of weeds. Don't let the chard leaves get too big before you harvest them. When the leaves get to 8 inches or so in length, they can be picked. These younger leaves are more tender & flavourful.

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Harvest the outside bottom leaves first and don't take too many off one plant at once. We use scissors or a sharp knife to slice off the leaves near the base of the stem because pulling and twisting the leaves off sometimes uproots the plant.

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Chard can stand a few frosts, and if you mulch and protect the plants with a cloche, you can have fresh chard in the dead of winter.

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Chard is a good for you, too.  It's a source of vitamins A & C and of calcium, so eat your fill of fresh leaves in salads, steamed, stir-fried with chopped garlic, olive oil & sea salt and as a green layer in vegetarian lasagna.​

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Companion Plants for Swiss Chard

Chard does well near onions and brassicae (cabbage family) plants. You can plant thyme among these veggies to deter insect pests and nasturtiums to attract aphids away from them. 

 

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