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💡Temperature: Swiss Chard prefers cooler temperatures (60-70F).
✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.
🔎 Plant Health: Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!
🥬 Harvest: Swiss Chard can be harvested while the leaves are young or after maturity when they are larger and have slightly tougher stems. Young leaves (smaller than 4 inches) can be eaten fresh in salads. Mature leaves may be chopped and sautéed. The “ribs” can be eaten like celery. At any point in the growing cycle, snip leaves 2 inches above crowns to rejuvenate plants. New, succulent leaves soon will be ready to harvest.
Also known by the names Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet, and Mangold. This leafy vegetable is in the same species as beetroot (garden beet), but it lacks the swollen, edible storage root. The word Swiss was used to differentiate chard from French spinach varieties by 19th century seed catalog publishers. The first varieties of this popular leafy vegetable have been traced to Sicily.
Similar to other leafy greens, it’s loaded with vitamins and minerals such as vitamins A, C and K, phytonutrients, and fiber. Phytonutrients are known to protect against cataracts and macular degeneration. Swiss Chard also has high levels of the minerals iron, magnesium, phosphorus, potassium, and calcium.
Considered a favorite leafy green because of its color and versatility, Swiss Chard has a mild, sweet earthy taste with some bitterness. Both the leaf and the stalk can be cooked and enjoyed. This green loses its bitter flavor and takes on a more refined taste when it is cooked. Swiss Chard can be enjoyed in salads when young plus be frozen, canned, or dried.
Cut Swiss chard stems into very small pieces. Tear leaves into 2″ pieces and rinse well (you’ll want some water still clinging to the leaves).
Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in vinegar; taste and season with more salt if needed.
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All options also include 20 Gardyner favorites:
All options also include 20 Gardyner favorites: Greens – Arugula, Butterhead, Kale, Swiss Chard + 7 more // Fruits – Cherry Tomatoes, Jalapenos & Sweet Peppers // Herbs – Thyme, Cilantro, Mint and Thai Basil
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