Spring is when vibrant Swiss chard emerges with its colorful stalks and lush green leaves. Beyond its beautiful appearance with ruby red stems and spring-green leaves, is a nutritional powerhouse packed with vitamins A, C, and K and essential minerals like magnesium and potassium. Its mild earthy bitterness, when eaten raw, transforms when cooked, enhancing the taste of any dish. Whether you’re a seasoned chef or a home cook, incorporating this leafy green into your meals is an easy way to elevate nutrition.
GROWING SWISS CHARD
Swiss chard is one of the most flexible plants because it can be grown in full and partial shade. We plant our Swiss chard from seeds 2 inches deep and about 6 inches apart. It enjoys moist soil but does not enjoy being waterlogged. If growing in a pot, the plant will need more water than if you are growing directly in the ground.
This beautiful vegetable can be harvested in 30-45 days by cutting the outer leaves and leaving the inner leaves to grow. We tend to grow it in a large planter (see photo) because our rabbit and chipmunk friends also love this powerhouse vegetable. Keeping the planter off the ground prevents nibbling on the leaves, and moths are deterred by placing netting across the top, keeping the foliage beautiful. Seeds may also be collected once the plant produces flowers that go to seed. Store them in a cool, dry place to allow them to dry, and you will be all set for the next season. Speaking of the season, Swiss chard has a long growing season here in the Chicago area. We harvest our first crop around the end of May, and it thrives until our first frost, typically in October or November.
COOKING WITH SWISS CHARD
This versatile vegetable can be prepared in various ways, from sautéing with garlic and olive oil to adding flavor to salads and soups. Don’t forget that you can eat both the leaf and the stem!
Freshly picked Swiss chard can be blanched and frozen, broken into small pieces, and added to smoothies. For a healthier alternative to bread, consider using the leaf as a substitute for your next sandwich. One of our favorite family recipes is from Jamie Oliver’s collections: https://www.jamieoliver.com/recipes/swiss-chard-recipes/cheesy-spring-chard-cannelloni/. It is beautifully created and a perfect dish to celebrate spring and summer!
Did you know that Swiss chard is beneficial for plants, too? This incredible plant acts as a quick pick-me-up for our other garden companions. Share this Swiss chard cocktail with your other plants; you will soon see them flourish.
SWISS CHARD GARDEN COCKTAIL INGREDIENTS:
- 5-Cups of red or green chopped Swiss chard leaves
- Hot water to fill the blender
- Sieve or colander
DIRECTIONS:
1. Place the leaves in a blender with the hot water.
2. Blend until smooth
3. Strain the mixture using a sieve or colander.
4. Use the leftover leaves as fertilizer by placing them around plants in the garden. Nothing should go to waste.
5. Allow the water and leaf mix to cool and water your garden plants. Any leftover liquid from steaming Swiss chard for a meal can also be cooled and used in the same manner.
HOW TO STORE SWISS CHARD
- Wash the leaves in cold water using 1 part white vinegar to 3 parts water to remove debris.
- Using a salad spinner, dry the leaves by removing excess water.
- Store the leaves in a ventilated container in the refrigerator.
- If the plan is to freeze the leaves and use them later in dishes, it is best to blanch them in boiling water for one minute and then toss them in an ice bath to stop the cooking process. Gently wring out the water and freeze the leaves to preserve their texture. However, simply freezing the leaf will work if adding it to smoothies because texture will not be important.
Our property is thoughtfully designed as an edible landscape. Great thought has been put into the space so that we can reap the benefit of living off the land, and Swiss chard has been an excellent addition to our landscape design. After all, the ultimate reward is enjoying a beautiful landscape and harvesting a powerhouse vegetable to enjoy all year long.
