Swiss Chard
Swiss chard's tremendous colour and mild spinach-like taste will make it a flamboyant part of your garden and salad mix. Their thick burgundy red stems bear slightly savoured green leaves laced with vibrant red veins that will be sure to bring vivid colour to the table. They can be sautéed, steamed and are great in soup, stews, or casseroles. Their young and tender leaves are perfect for eating raw in salads. These nutrient-packed, mildly cold-hardy vegetables will be great for your spring garden. |
Timing: Swiss chard prefers the cooler season with direct exposure to light. They can be directly sown outdoors from April to mid-August, or sown indoors in January in preparation for transplant outdoors in March. Sowing: Sow the seeds around 1cm deep. If sowing directly outdoors, make sure to space the plants 10-30 cm apart as they may become large. If starting indoors, sow the seeds in pot 1 cm deep. As the seedlings grow larger, thin them out accordingly to give them room to grow. After 6-7 weeks, transplant them into individual pots (if applicable), and then transfer them outside in the spring. Growing: Swiss chard will require plenty and consistent moisture, especially in areas of direct sunlight. They prefer loose, deep, and fertile soil rich in organic matter. Harvesting: If intended to be eaten raw in salads, harvest the leaves while they are fairly young and tender to avoid the bitter taste that may come from the stalk. |