Grow Swiss Chard: Summer-long Greens

My friend Sherry returned from the market amazed. A vendor divulged his secret about the colourful gourmet baby greens he sells throughout the summer and fall: a pack of Swiss chard seeds. He just keeps harvesting and the young leaves keep growing back.

A prolific producer

Unlike lettuce, which becomes bitter and unpalatable once it bolts, Swiss chard keeps growing and growing: It produces throughout the summer, and then continues into fall, well beyond the first frost. And it is easy to grow.

Although it is an edible green, it’s not always green. It comes in a rainbow of colours, with leaves sitting atop yellow, pink, white, and red stalks.

Young leaves are a good addition to salads, while older leaves are delicious when cooked like spinach.

Growing Swiss chard

Plant the seeds directly in the ground, water them until they’re established—and that’s it. The large leaves on established plants cast enough shade to slow the growth of weeds.

• Plant it as soon as the soil can be worked, covering the seeds lightly with soil. Space the seeds three to four inches apart.
• Water if the soil seems dry. If you’re not sure whether it’s dry, lift some with a trowel. Touch it with your hands. If in doubt, water it.
• Harvest the leaves as needed. On occasion, lop off the entire plant slightly above soil level to encourage the growth of tender, young leaves. Keep harvesting and cutting it back and you’ll get new growth well into the fall.
• Tip: If you cultivate the garden in the fall, plant Swiss chard in an out-of-the-way corner so you can leave it to continue producing.

Get Cooking

Cook larger leaves like spinach. The stalks are edible too. My favourite way to prepare large leaves is to steam them lightly. Then I mix in the following before serving:

• a spoonful of sour cream;
• a pinch of sea salt;
• some crushed garlic;
• chopped dill.

If you have more Swiss chard than you can eat, save some for the winter months. Use this frozen chard wherever a recipe calls for cooked spinach.

• wash the leaves;
• chop into one inch lengths;
• blanche for a couple minutes;
• drain and freeze.

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