This chard produces good yields of dark green shiny leaves with brilliant ruby red stalks and veins. Excellent for salads and steamed with others greens. Plant yields all summer long into the fall.
Swiss chard is one of the easiest and most satisfactory plants you can grow in a home garden. It is a close cousin to the beet, but has been selected over the centuries for its ability to produce abundant leaves, rather than roots. These leaves are delicious steamed or sauteed, and the young leaves are usually tender enough to be served raw in salads.
Swiss chard is quite frost-tolerant. It may be planted by seed directly into the garden, one to two weeks before the last spring frost. Be sure to keep the plants well-watered. An inch of water per week is about right. Swiss chard grows best in well-drained soil that is rich in organic matter, and has a pH of 6.0 to 7.0. The plants do not require much fertilizer and they're almost never troubled by pests or disease problems. One of the endearing qualities of Swiss chard is its "cut-and-come-again" qualities. To harvest, you can cut the entire plant back to an inch or so above the ground. The plant will respond by sending out a new crop of tender leaves.