Growing Chard in the Garden

Swiss chard (Beta vulgaris subsp. cicla) is a biennial cross-pollinating plant. In the first year, a rosette of large, upright, elongated leaves grows from the ground. The leaf stems are fleshy, brittle and juicy. The colour of the stem blade can be light or dark green, red or purple depending on the variety. In the second year, a stem more than one metre high grows from the rosette with a panicle of flowers and later with a large quantity of seeds. Swiss chard is closely related to beetroot. Two types of Swiss chard are known - leaf chard (Beta vulgaris var. vulgaris) and stem chard, also known as silver chard (Beta vulgaris var. flavescens). Leaf chard produces many leaves with narrow, long stems and smooth or curly leaf blades. Stem chard has massive, longitudinally grooved, wide stems 30 mm thick or more. The leaf blades are heavily ribbed. The homeland of Swiss chard is the Mediterranean. Thanks to the ancient Romans, the cultivation of this plant spread to central and northern Europe. In the Middle Ages, Swiss chard spread via Asia Minor to the Far East. From the 17th century, Swiss chard has also been known in China.

There are not many Swiss chard varieties available on the market. The most commonly grown variety is Lucullus. This leaf variety is characterised by robust growth and curly yellow-green leaves with white stems. It is suitable for cultivation in standard garden soils rich in nutrients. It is also possible to grow green stem chard of the Large Ribbed Dark Green variety or the Rhubarb Chard variety with red stems.

Growing Chard

Chard thrives best in sufficiently moist, deep and nutritious soils. It is planted in the first or second crop rotation. It is not demanding on temperature, with the most suitable temperature range being 15 - 18 °C. However, it tolerates lower temperatures well and can be grown at higher altitudes. Chard is sown depending on when you want to harvest it. For spring harvest, seeds are sown directly in the bed in April and May, for autumn and spring harvest in the second half of summer. However, plants from spring sowing are also capable of overwintering. Sow seeds approximately 5 cm apart, to a depth of about 3 cm. After emergence, thin the seedlings so that leaf type varieties are spaced 30 x 20 cm and stemmed type varieties are spaced 50 x 30 cm. During summer, keep the bed weed-free, regularly loosen the soil and water it, but avoid waterlogging. Chard will produce a large amount of leaves that you can start consuming. Leaves for consumption are gradually picked or cut as needed. From one square meter, you can harvest two to three kilograms of green mass during the season. In less fertilized sites, you can side-dress chard during summer with nitrogen fertilizers. In autumn, remove the leaves from selected plants, leaving only the growing point (crown). Plant these prepared seedlings in a cold frame, greenhouse or polytunnel where they will be protected from frost. In April, the plant will reward you with excellent tender leaves. Chard can also overwinter in its original location, but you must cover it with leaves, straw or non-woven fabric (suitable non-woven fabric). To prevent the leaves from rotting, you must not cover them completely. Chard grows well near onions, lettuce or bush beans. You can also grow it alongside sage, thyme, mint, dill or garlic. Do not plant it in a location after beets and other root vegetables.

Chard Diseases and Pests

Chard is not particularly susceptible to diseases and pest infestations (insect sprays). The most common pests are aphids. You can identify affected plants by severely curled or deformed leaves. Small insects - aphids - will be visible especially on the underside of leaves. The first aid is spraying with soapy water. If this spray doesn't help, proceed to chemical spraying with, for example, a product against sucking and chewing insects Karate Zeon. The entire plant must be sprayed, as ants carry aphids far from the original infestation site. Spots and irregular lines on leaves may indicate the presence of beet leaf miner larvae. Prevention can be covering plants with horticultural fleece (horticultural fleece) at the beginning of the season, which will prevent egg laying. Remove damaged leaves immediately, and in case of more extensive infestation, spray the plant with a product against sucking and chewing insects. Another pest is slugs (slug spray), which love feeding on chard leaves. Fight them with products such as Ferramol, Mesurol or Vanish granules. White spots on leaves and premature bolting are usually caused by lack of moisture during hot days. However, watering with excessive amounts of water or planting young plants in permanently waterlogged soil is also unsuitable - plants will rot. Rotting roots cannot be saved.

Medicinal Benefits of Chard

Chard is not a very commonly grown plant in our gardens, which is a shame because it has many medicinal benefits. Chard is a rich source of vitamin C, although its amount can decrease with careless processing. It also contains B vitamins (B1, B2, B9, B12) and vitamin A. Among minerals, chard contains calcium, potassium, magnesium, phosphorus, and iron. The presence of iron helps with blood purification, so consumption is recommended for anemia. Because chard is related to beetroot, it also contains the element betaine, which together with other components acts against arterial hardening, activates liver function, and prevents its fatty degradation. Chard consumption supports the production and secretion of digestive juices, making it very effective in preventing cancer diseases. It has a mild laxative effect. It also partially strengthens the nervous system.

Thanks to its low calorie content, it's suitable to include in your diet during weight loss programs. Although chard is very healthy, consume it in moderation.

Using Swiss Chard in the Kitchen

Swiss chard leaves are prepared similarly to spinach, while the stalks are most similar to asparagus preparation. You can serve the leaves raw or braise, boil, bake or fry them. They pair well with cheeses and delicate sauces. Young leaves are excellent for salad preparation. The best leaves are those reaching approximately 25 cm in length. At this stage, the leaves are tender and have a delicate flavour. Mature Swiss chard leaves are tough and have a more pronounced (slightly bitter) taste, which makes them more suitable for heat treatment. Swiss chard leaves prepared spinach-style can be used to fill potato dumplings or pancakes. Swiss chard is often baked with cheese and potatoes. Braised Swiss chard is an excellent accompaniment to grilled dishes, including fish. Swiss chard stalks have a slightly nutty flavour. They taste delicious with béchamel sauce. They can be boiled in salted water and served asparagus-style with cheese or baked ham. Swiss chard leaves wilt very quickly, so don't store them for too long. In the refrigerator, the leaves can last up to 5 days in a plastic bag, but they lose a large amount of vitamins and minerals in the process. Do not consume yellowed or pest-damaged leaves.