Swiss Chard or Chard is another leafy, healthy vegetable that has not achieved great popularity in the United States. It is full of antioxidants and vitamins and can be eaten raw in salads though it has a slightly bitter taste. Leaves and stems can be cooked until tender like spinach. Cooking reduces bitterness giving it a mild agreeable flavor. close relative of beets and the seeds of chard are indistinguishable from of beets. Some varieties have colorful red stems though they are said not to be as flavorful as the older green strains.
Chard is a cool weather crop. Plant about a month before the last frost date. It can withstand cool weather like beets but rapidly goes to seed when it gets too warm. Soak the seeds before planting and follow the basic instructions for the care of beets.
Several varieties of Swiss Chard
showing the colorful stalks.