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SWISS CHARD

DAYS TO SPROUT

DAYS TO
SPROUT

7-21 DAYS

MATURES IN

MATURES
IN

32-59 DAYS

TASTE IT FOR

TASTE IT
FOR

4-5 WEEKS

Care & 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.

Quick Facts

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: 
  • Vitamin A, C and K.
  • Phytonutrients and fiber. Phytonutrients are known to protect against cataracts and macular degeneration.
  • It has high levels of the minerals iron, magnesium, phosphorus, potassium, and calcium.
Considered a favorite leafy green because of its colors, and its 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. Typically enjoyed fresh, it can also be frozen, canned, or dried as well.

Harvest to Plate Recipe

Sippin' Green Gazpacho

Photo / Recipe Source: Bon Appetit

INGREDIENTS

  • 1 bunch Swiss chard, ribs and stems separated from leaves
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced into rings
  • 2 garlic cloves, grated
  • Kosher salt
  • 2 teaspoons Sherry vinegar or red wine vinegar

INSTRUCTIONS

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.