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How to harvest swiss chard


How to Harvest Swiss Chard

Swiss chard is an attractive and tasty member of the beet family that gives us nutrient-dense leaves with sweet, earthy flavors.

A favorite of leafy green fans, this vegetable is a nutritional powerhouse that’s typically eaten fresh when the leaves are small and tender.

And fully grown, the glossy, crinkled leaves are enjoyed as a fresh wrap or lightly sauteed, steamed, or added to simmering dishes.

The pretty leaves are broad and savoyed, creating a canopy of crinkly colors from mid- to deep green, and burgundy to purple for some of the colorful varieties.

The beautiful, celery-like stalks – often brightly colored – are fully edible, with a mild taste and light crunch.

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They add a striking vertical interest and vibrant contrast, and come in a variety of vivid colors including burgundy, mauve, orange, peach, pink, red, white, and yellow.

Plus, unlike most cool-season leafy greens, these fast-growing plants can handle most of what the summer has to throw at them in terms of heat without bolting or turning bitter.

This means you can enjoy an extra-long season of healthy, flavorful Swiss chard – from early spring right through to late fall. And the flavor even improves with a touch of frost!

To get the most from your crop, grab a comfy chair and join us. It’s time to read up on the best ways to harvest Swiss chard.

Here’s everything we’ll cover:

What You’ll Learn

Chard: A True Super Green

At the very top of the ANDI (Aggregate Nutrient Density Index) scale with a perfect score of 1,000, Swiss chard ranks as a true super green along with the likes of collard greens, kale, mustard greens, and watercress.

Photo by Lorna Kring.

This excellent ranking is due to its rich nutritional profile, which includes high levels of antioxidants, minerals like manganese and potassium, and vitamins A, C, and K.

A biennial grown as an annual, Swiss chard, Beta vulgaris subsp. vulgaris, is a member of the beet family and is also known by other common names including leaf beet, silver beet, beet spinach, and perpetual spinach.

Easily cultivated from direct sowing or via transplanted seedlings, it reaches a mature height of eight to 24 inches. Plants can be harvested continually beginning in early spring.

A cut-and-come-again crop, new growth is developed at the core of the plant as the outer portions are removed, producing a steady supply of tasty greens.

One of the most endearing features of this super green is its tolerance of both heat and cold.

Unlike most leafy greens, it holds up well through a hot summer, and happily produces new growth even when temperatures are in the low 80s.

Above that, production can slow down but quickly resumes once the air cools.

And on the flip side, plants can withstand chilly temperatures down to 15°F! This versatility makes it a valuable crop with a very long growing season.

If your plants do bolt in hot weather, promptly cut the flower stalks close to the base, and plants will continue to develop new leaves.

For all the cultivation details you’ll need, be sure to read our guide on how to plant and grow Swiss chard.

Picking Baby Greens

Baby greens are mild and tender with no midribs. They are typically enjoyed raw in salads, sandwiches, and smoothies, or they may be added to dishes like omelets, risotto, and stir-fries.

Photo by Lorna Kring.

Young Swiss chard is ready for a first picking as soon as 30 days after sowing, or when the first sets of true leaves are about four inches in length.

To harvest baby greens, use a clean, sharp knife or garden scissors to cut the outer leaves about two inches above the soil.

With small plants, take care to not damage the terminal bud – the emerging foliage rosette that grows from the plant’s crown.

Regularly trimming away only the outer leaves ensures steady production of new foliage.

Harvesting Mature Leaves

The full-sized leaves of mature plants can also be used raw as a wrap, a garden-fresh alternative to a tortilla.

Or they can be chopped and steamed or lightly sauteed like spinach, and added to casseroles, pasta dishes, stir-fries, soups, and stews.

The ribs have a sweet flavor and a celery-like crunch. They can be chopped and cooked with the leaves, or trimmed out and then cooked and served like asparagus.

For full-sized leaves with a thick midrib, harvest 45 to 60 days after sowing.

To harvest, use a clean, sharp knife or garden scissors and sever steams about two inches above the soil.

Mature leaves can be harvested a few at a time or all at once. But for multiple harvests throughout the season, as explained above, the terminal bud must remain to keep producing new growth.

When cutting all of the mature leaves at once, leave the terminal bud in place, as well as a few inner leaves to protect the bud.

New growth emerges quickly from the crown, and picking three full crops is possible in a single growing season.

Harvest close to mealtime for the best flavor and texture.

For non-wintering plants, a final harvest can be made before freezing temperatures arrive by cutting through the crown just below the soil with a clean, sharp knife, or uprooting plants and then trimming.

Tips for Microgreens and Sprouts

Another way to enjoy the rich nutrients of Swiss chard – particularly in the winter months – is in microgreen or sprout form, which can easily be grown on a countertop near a bright window or under a grow light.

For the best nutrition, microgreens are harvested when the first pair of leaves open fully.

Plants can be reaped by cutting cleanly just above the soil with clean, sharp scissors or a knife. Or, they can be uprooted and rinsed, as all parts are edible, roots included.

‘Pink Lipstick’

‘Pink Lipstick’ seeds for growing as microgreens are available at True Leaf Market.

Storage Suggestions

Fresh chard can be stored in a perforated plastic bag in the vegetable crisper drawer of the refrigerator for up to 10 days.

Chard can also be frozen, either chopped or whole. Stored in an airtight container or bag, it can last in the freezer for up to 12 months.

Canning is another option, but because Swiss chard is a low-acid food, it must be pressure canned for safe eating.

Store properly processed and sealed jars in a cool, dark, and dry cupboard for up to 12 months, and be sure to refrigerate after opening.

Garden-Fresh Goodness

Nutritious and delicious, Swiss chard is fast-growing and hardy, shrugging off summer’s heat as well as freezing cold temperatures.

For the longest possible growing season, remember to pick only the outer foliage to enjoy a continuous supply of garden-fresh goodness from early spring into fall.

And don’t forget about microgreens or sprouts for the winter months!

Do you folks have a favorite variety of Swiss chard? Tell us about it in the comments section below.

And for more information about growing the leafy green goodness that is chard at home, be sure to read these articles next:

How to Harvest and Store Chard

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Chard cut come again

by Stephen Albert 5 Comments

Harvest Swiss chard when the leaves are tender and big enough to eat.

Swiss chard is ready for picking 30 days after sowing if you want baby leaves. Harvest chard 45 to 60 days after sowing if you want full-sized leaves with a thick midrib.

When to Harvest Swiss Chard

Cut chard with garden scissors or serrated bread knife.

How to Harvest Chard

Chard will keep in the refrigerator for about 10 days.

How to Store Chard

More tips:

How to Grow Chard.

Swiss Chard: Kitchen Basics

How To Grow Tomatoes

How To Grow Peppers

How To Grow Broccoli

How To Grow Carrots

How To Grow Beans

How To Grow Corn

How To Grow Peas

How To Grow Lettuce

How To Grow Cucumbers

How To Grow Zucchini and Summer Squash

How To Grow Onions

How To Grow Potatoes

How to Harvest and Store Kale

How to Harvest and Store Radicchio

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90,000 how to freeze the Swiss manhold - advice to summer residents

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Swiss chard is not a particularly well-known leafy green in many countries, although it is very popular in the Mediterranean region. It can be eaten raw, fried, or otherwise cooked like spinach. Swiss chard is actually called spinach in South Africa. It is relatively easy to grow in most regions, and it's easy to get more than you can eat. Luckily, the stems and leaves are easy to blanch and freeze to enjoy later.

About Swiss chard

Like all dark green leafy greens, Swiss chard is low in calories and high in nutritional value. It is rich in antioxidants and B vitamins and is a good source of vitamin K, omega-3 fats and vitamin A.

Swiss chard tastes like spinach, but slightly sweeter. Looks great in the garden too. especially the "five-coloured silver beet" with orange, purple, yellow and white stems that look amazing. It is also fairly easy to grow. If you only harvest the outer stems and not the entire plant, new stems will continue to form in the center of the plant. It doesn't stick together in the summer heat, which is a bonus for those who love leafy greens. It also tolerates frost quite well, meaning you can continue harvesting chard well into November.

Swiss chard is best fresh, but can be frozen for up to a year if cooked properly. Here's how to save Swiss chard:

Wash chard

Wash the chard well.

Separate stems from leaves

Separate stems from leaves. This makes it more convenient when you cook the chard later, as the stalks take longer to cook than the leaves. Also, sometimes you will want to use only one or the other in a recipe, not both.

Prepare boiling and ice water

Bring a saucepan to a boil and fill a bowl with ice water.

Place chard in boiling water

Place the chard in a pot of boiling water. If you need to boil a large batch, do it in batches so the greens retain their fresh flavor after freezing. A good ratio is 4 cups of packaged greens per 4 liters of boiling water. Blanch (boil) the chard stalks for two minutes and the leaves for one minute.

Cooking

After placing the chard in boiling water, make sure that the water boils again. Then start the timer for one or two minutes (depending on whether you are blanching the leaves or stems).

Immerse the chard in ice water

Immediately after blanching, place them in ice water to stop the cooking process.

Drain water

Drain the chard well and shake off excess water.

Freezer preparation

Place stems and leaves in separate freezer bags or other freezer-safe containers. Get as much air out of them as possible. You can use vacuum bags or, if these are not available, you can actually suck the air out of a ziplock bag. To do this, zip up the top of the bag, except for enough space to insert a straw. Then suck out the air as best you can. Close the straw so that it can be removed without allowing air to enter. This will help maintain quality and prevent freezing.

Freeze

Freeze for half a year to a year.

This is an easy way to make sure you can use all the delicious Swiss chard in your garden whenever you want. It cures long enough that you can keep it until the next growing season.

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Mangold or Swiss Mangold - Planting and Care

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Chard or Swiss chard gives way to its close relatives, spinach and beets. This is a biennial vegetable that is very easy to grow and looks as good as it tastes. The glossy, wrinkled leaves come in a wide variety of colors and continue to grow as you pick individual leaves. Young chard is considered green and very tasty fresh. Chard is a great source of minerals, including calcium, iron, magnesium, phosphorus, and potassium, as well as a great source of vitamin A (it's also surprisingly high in sodium).

In addition to nutrition, Swiss chard is worth growing for its magnificent foliage: large, thick, ruffled leaves and contrasting stiff middle ribs and veins are the epitome of nature's bounty. The leaves grow from the crown at the base of the plant and come in a variety of colors including white, pink, yellow, green, red and orange. This biennial plant flowers in its second growing season, when small greenish flowers form at the top of the seed stalks.

Chard grows fastest and best in the relative coolness of spring and autumn and is planted before the last spring frost or about six weeks before the first autumn frost. The harvest of most varieties is from 50 to 60 days. It is best to harvest while the leaves are still glossy, pulling off two to three leaves from each plant. If you leave the crown, it will fill up with leaves again.

How to plant chard

You can plant chard from seeds or plants. Plant the seeds directly outdoors, about two weeks before the last spring frost date. Alternatively, you can start seeding indoors three to four weeks earlier and plant your seedlings after all frost hazards. You can also sow new chard plants in late summer for a fall garden.

Chard seeds are often harvested in groups of two or three, so some thinning will be required. Plant the seeds one to two centimeters deep and five to ten centimeters apart. You will cut or plant seedlings 10-20 centimeters apart, although you can always pick up young plants if you don't cut enough and things get crowded. It is best to prune the plants when thinning out so as not to disturb the roots of the remaining plants.

To enjoy the harvest, you can chop it up and lightly cook it as a wonderful side dish, or you can season it with garlic and olive oil, or try it with Indian seasonings. Chard is a good substitute for spinach, and the stalks can be grilled or sautéed in place of asparagus. Old chard will cook more evenly if you separate the stems from the leafy parts. Chard can also be blanched and frozen for later use, just like spinach.

Light

Chard tolerates partial shade well but does best in full sun for at least four to six hours a day.

Soil

Chard likes slightly acidic soil with a pH of 6.0 to 6.4, although it will tolerate more neutral soil. Since you are growing chard for its leaves, you will need rich soil with lots of organic matter. Mulch will keep the soil moist and the leaves clean.

Water

Water plants well and harvest regularly to keep them growing and increasing yields. They usually require 2 to 3 centimeters of water per week.

Temperature and humidity

Chard can overwinter in warm climates, but this is only a two-year period, so it will germinate quickly in the second year. It can be grown as an annual in colder climates. A light frost may be required, but you will lose your plants if temperatures drop below freezing for more than short periods. If you plan to save seeds, the plants need to be overwintered.

Fertilizers

A mid-season top dressing with compost or manure will provide nutrition for chard plants. If you have poor soil, fertilize it with an all-purpose vegetable fertilizer.

Swiss chard species

Common pests and diseases

Probably the biggest pest of Swiss chard is deer. Although it is not a favorite plant, they will eat it when nothing else is available, especially in autumn. Slugs will also chew on chard; they will make swiss cheese leaves and tunnel into the ribs.

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