Our chard variety:
Dark leafy greens with gorgeous crunchy red stems which are mild and slightly bitter in flavor like a mix of spinach and beet greens. Native to the Mediterranean, chard is quick and easy to cook up in a variety of recipes with many preparation methods to choose from.
How to grow chard from seed:
If planting with a Seedsheet, simply follow this how to plant tutorial or watch the video below and don't forget to register your garden so our notification system will message you!
If planting with conventional methods, directly sow seeds into the garden at ½-1 inch deep, about 2-6 inches apart in rows 18-24 inches apart.
Water gently daily with a fine misting nozzle to ensure the soil around the seeds remains moist. Sprouts should be visible in 5-7 days.
How to care for chard:
Chard is relatively easy and is temperature and light variant tolerant. Plants can withstand moderate frosts, as well as the heat of the summer. If temps soar above 90F, a shade screen and increased water are recommended.
If planting with a Seedsheet, chard does not need to be thinned.
If planting in conventional rows, chard should be thinned to 6-12 inches apart.
Starting at two weeks after germination, chard can benefit from a weekly foliar fertilizer application (fertilizer that is formulated to provide the nutrients necessary for leaves to grow quickly and large). When mixing fertilizer, it is very important to add fertilizer per the recommended measurements on packaging so as not to damage foliage and roots with overly strong fertilizer.
How to harvest and use chard:
Chard can be harvested at either the baby or mature growth stage-- check out videos on how to harvest both below!
Using a sharp knife, garden snips or scissors, trim stalks about 1 inch above the base of the plant.After washing chard, stack the leaves together and chop the stems at the base of the leaves, then cut the green vegetation from thick ribs, leaving the smaller veins of color. Stack the leaves again and chop the greens crosswise into chunks or ribbons per recipe instructions. Keep the stems and ribs for pickling.Recipe inspiration:Chard is versatile and can be used anywhere kale, spinach, or beet greens are called for. Enjoy baby leaves in salads for a depth of flavor within the greens, toss them into a breakfast (or dinner) egg dish, or sauté the greens with some garlic, penne pasta, and pecorino cheese for a hearty meal.A few of our favorite chard recipes: