Swiss Chard ‘Bright Lights’
Grown for its colors, the stems can be yellow, gold, orange, pink, purple or striped in addition to red or white. Eat like cooked spinach, in many tasty recipes or in salads. Very decorative, it is a star plant in any garden, even with flowers.
Prepare the garden by turning the soil to a depth of 8 inches. Transplant by separating the stems from your pot by spacing each plant of 10″
Keep plants well watered during dry periods to promote rapid and uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. If you are watering with overhead sprinklers, water early in the day so that the foliage has time to dry before evening to minimize disease problems. Keep the soil moist but not saturated.
If the flower stem appears, remove it to prolong the harvest.
Monitor pests and diseases.
Start harvesting the leaves when they reach 3-4 inches or are large enough to be used. All parts of the plant are edible. Remove the outer leaves from their base, taking care not to damage the inner leaves.
Plants that are harvested regularly will continue to produce new growth from the center of the plant.
The Swiss chard can be blanched and frozen. The stems can be marinated.
The Swiss chard does not have a bad association in the vegetable garden. It grows well with most vegetables. She slightly prefers onions, cabbage, garlic, radish, and carrot.