Swiss Chard

Swiss Chard is one of my garden favorites. It is easy to grow, very productive, produces for an extended length of time, and is a very nutritious green.

Gardening in Texas can be a challenge. We can go from cold winter to hot summery conditions literally in a day...and then back to wintery. But Swiss Chard seems to handle whatever is thrown at it, except for high winds. Winds can destroy a portion of the tall leafy plant, but they seem to bounce back pretty quick.

Last fall I planted several varieties in a couple of different beds. I planted the colored variety, but only the red-stemmed ones grew from the package I planted. Also, I planted a smooth leaved variety and it has done quite well. But, the one that has done the best, and that I like to harvest and enjoy the most frequently in the variety Fordhook Giant (the plant on the left in the picture above). For an individual, or even a couple, unless you are eating Swiss Chard frequently, you can probably get by with one or two plants. And, if you don't have room in the garden, they are an attractive plant...just plant some in your landscape areas for an edible landscape plant.

We were eating Swiss Chard at least weekly from about December on, and continue to harvest off of the plants. We harvest young leaves and mix them in with various salad greens and enjoy raw. But, my favorite way to prepare them is as boiled mixed greens. I would harvest a few mustards, collards, and maybe some kale along with the Swiss Chard and cook them in a pot of water with a little butter and bacon fat, a couple of buillion cubes, some garlic powder and red pepper flakes. About 15 to 20 minutes of cooking and man, are they good.

And good for you:

Swiss chard is an excellent source of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E and dietary fiber. It is a very good source of copper, calcium, vitamin B2, vitamin B6 and protein. In addition, Swiss chard is a good source of phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid. Link

If you like greens and have never tried Swiss Chard, do yourself a favor and put them in your garden. You can't miss.