Swiss Chard 'Fordhook Giant'

Beta vulgaris — Swiss Chard
Swiss Chard is a versatile leafy green grown for its broad, glossy leaves and colourful stems. With a mild, earthy flavour, it can be harvested young for tender baby greens or left to mature for larger leaves used in sautés, soups, and stews. Unlike spinach, chard thrives in heat as well as cool weather, producing steadily throughout the season. Hardy and resilient, it’s a reliable crop that brings both productivity and beauty to the garden.

DETAILS:

QTY: 75

SITE: Part Sun - Cool Season

TYPE: Annual

DEPTH: 1/2"

GERMINATION: 4-7 Days at 7-30°C

MATURITY: 50 Days Bunching

SPACING: See below

HOW TO GROW:
Soil pH should be over 6.0. Cool and mild weather is preferred, though chard has some heat tolerance. Seeds germinate in soil temperatures from 7–35°C with an optimum of 30°C. Seedlings will tolerate light frosts, and mature plants will tolerate moderate frosts. Some varieties may experience bolting pressure if seedlings are exposed to prolonged temperatures in the low 10s or below. Swiss chard may overwinter in mild areas.

TRANSPLANTING: Sow seed in a cold frame or indoors in early spring, about 5–6 weeks before transplanting out after heavy frosts become infrequent. Sow 1/2" deep, 2–3 seeds per cell in 72- or 128-cell flats. Thin to 1–2 plants per cell. Transplant out 4–6" apart in rows 12–18" apart.

DIRECT SEEDING: Bunching: Sow about 6 seeds/ft., 1/2" deep, rows 12–18" apart from midspring and on into midsummer (fall where winter is mild). Thin to 4–6" apart for larger leaves. Baby Leaf: Sow 1/4– 1/2" deep at 1–2 seeds/inch in rows at least 2" apart from midspring into late summer (fall where winter is mild). Planting too densely can lead to overcrowding and stunted growth. When planting more seeds per inch, be sure to plant rows farther apart.