Perpetual Swiss Chard
50 days. Extremely resistant to bolting, so you can feast on these dark green succulent leaves and white stalks the entire summer. In zones 7 and higher, it can become a perennial and bear for several years. Grows to 20 inches the first year. Use raw in salads, steamed with other greens, or include in quiche or lasagna for a savory change of pace.
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|Seed Depth||Seed Spacing||Soil Temp for Germ.||Days to Germ.||Thin Plants To||Approximately 50 seeds per gram.|
Beta vulgaris, Cicla Group: Swiss chard is a vegetable that is in the same family as the common beet, however while the root of the beet is commonly eaten, it's the leaves of the Swiss chard that are consumed. Recent nutritional analysis has shown that Swiss chard is second only to spinach on the world's healthiest vegetable list. Packed with anthocyanins and fiber it's one of the most antioxidant rich foods as demonstrated in the vivid colors of the leaves.
CULTURE: Sow April through early August in well-dug, fertile soil. Space rows 18-24 inches apart. Thin when plants reach a height of 3 inches. When plants are about 6 inches tall, an application of 1 cup of our complete fertilizer or 1/2 cup of blood meal per 5 row feet fosters leaf growth. Starting indoors is not recommended.
INSECTS AND DISEASE: Flea beetles sometime attack Swiss chard. Cover the beds with a floating row cover like Reemay or Grow Guard 20, or spray with Pyrethrin.
HARVEST: The crop is ready to harvest about 60 days after planting. The outer leaves can be harvested as soon as fully developed, taking care not to damage the growing point. Fresh leaves should be stored at 33°F and 90-95% relative humidity.
SEED SPECS: Minimum germination standard: 75%. Usual seed life: 2 years.