Leave It to Swiss Chard to Beet Rooty Relatives
Though it’s a close relative of beets, Swiss chard is grown not for its roots but for its colorful, crispy stalks and tangy leaves. In addition to eating chard raw or cooked, many people use it as an accent plant in the garden and as a filler in fresh floral arrangements.
One of the easiest and most indestructible garden plants to grow, chard does well in our cooler months and can be planted now through May, says Gary Hayakawa, general manager of Three Star Nursery in Fountain Valley, a wholesale-only grower that provides plants to a variety of Orange County nurseries.
Lettuce tends to bolt in warm weather, but chard rarely does. It can also be grown in our hot months, although it won’t grow as lush.
Chard can be planted from seed, and plants can also sometimes be found in the nursery. Two common varieties are:
- ‘Fordhook Giant’ – Medium-green leaves and broad, pearl-white stalks
- ‘Rhubarb’ – Candy-apple red stalks and red-veined leaves; often used as an edible accent plant
- ‘Lucullus Light Green’ – Light green, crumpled leaves
Swiss chard can reach a foot tall in the garden but tastes best and is most tender when harvested at 4 to 6 inches high.
Tips for Growing Swiss Chard
- Sow in Containers First: Rather than planting directly in the ground, sow seeds in containers and transplant when seedlings reach 3–4 inches tall.
Sow seed ½ inch deep in a porous, all-purpose seed-starting mix. Keep in filtered light until germination (10–18 days depending on temperature). Keep soil moist but not soggy. Once seedlings emerge, gradually move them to full sun before transplanting.
- Choose a Sunny Spot: Plant in full sun with good air circulation to prevent mildew.
- Water Consistently: Keep soil evenly moist but avoid oversaturation. Don’t splash water on the leaves.
- Fertilize Lightly: Chard is not a heavy feeder. Two to three weeks after transplanting, feed with a balanced organic vegetable fertilizer. For continued growth, use a nitrogen-rich liquid fertilizer like fish emulsion every 2–3 months.
- Grow in Containers: Ideal for pots due to shallow roots. Use 5-gallon containers with rich potting soil and compost. Fertilize monthly.
- Harvesting: Chard is ready 4–5 weeks after transplanting. Pick outer leaves near the base. For full plant harvest, cut at the base—new leaves will regrow.
- Pest Control: Aphids may appear with temperature fluctuations. Remove with strong water spray or insecticidal soap.
September Planting Guide
Although it’s hot and dry, it’s time to begin planting fall and winter crops. Wait until mid-month to plant more heat-sensitive species. Watering is crucial during hot spells—seedlings and transplants may require watering twice daily.
Flowers (from seed or starter plants):
- African daisy
- Alstroemeria
- Alyssum
- Bachelor’s button
- Bells of Ireland
- Bromeliad
- Calendula
- Candytuft
- Canterbury bell
- Carnation
- Chrysanthemum
- Cyclamen
- Delphinium
- English daisy
- Foxglove
- Geranium
- Godetia
- Impatiens
- Larkspur
- Nasturtium
- Pansy
- Penstemon
- Shasta daisy
- Snapdragon
- Stock
- Sweet pea
- Sweet violet
- Sweet William
- Vinca
- Viola
Vegetables and Herbs:
- Basil
- Beet
- Broccoli
- Brussels sprout
- Cabbage
- Carrot
- Cauliflower
- Celery
- Chervil
- Chives
- Cilantro
- Collards
- Endive
- Garlic
- Kale
- Kohlrabi
- Leek
- Lettuce
- Mustard greens
- Onion
- Oregano
- Oriental greens
- Parsnip
- Pea
- Potato
- Radish
- Rutabaga
- Spinach
- Swiss chard
- Rosemary
- Thyme
- Tomato (transplants)
- Turnip
Bulbs:
- Bearded iris
- Lily
- Sparaxis
- Watsonia
Researched by JULIE BAWDEN DAVIS / For The Times
