It’s not too late to plant Chard!

Swiss chard is one of the most reliable and productive leafy vegetables a new gardener can grow. Despite its name, it did not originate in Switzerland but is descended from the Mediterranean sea beet, which is a wild plant native to coastal regions of Southern Europe. Over centuries it has been selectively bred for its large nutritious leaves and colourful stems. Being rich in vitamins A, K, & C antioxidants and fibre, it’s little wonder that Chard is a popular staple vegetable in many temperate gardens.

I love growing chard it thrives outdoors and will happily romp away in the veg patch, but with good watering and ventilation it can also perform well in a greenhouse or polytunnel during spring and autumn. Thanks to its beautifully coloured stems, it can even be tucked into a flower border without looking out of place. If you’re looking for a versatile, low-maintenance vegetable, chard is an excellent choice.

It’s botanical name is Beta vulgaris subsp. cicla and if you want to learn a little more about the history of chard the RHS (Royal Horticultural Society) website has some interesting information RHS facts about chard.

There are several popular varieties that grow particularly well in UK gardens:

Bright Lights – a striking variety with stems in shades of yellow, pink, orange and red
Fordhook Giant’– a traditional white-stemmed chard known for its large, tender leaves
Ruby Chard & Rhubarb Chard – deep red stems with dark green foliage

Chard is often referred to as ‘spinach beet‘ or ‘leaf beet’ because the mature leaves can be cooked and eaten in much the same way as spinach. The flavour is mild, earthy and slightly sweet, somewhere between spinach and beetroot leaves. The leaves soften quickly when cooked, while the stems remain firmer and can add texture to dishes.

How to Sow Chard Seed

Chard is easy to grow from seed and has a long sowing season, making it an excellent crop for beginners. In most parts of the UK you can sow seeds either indoors early in the season or directly outdoors once the soil begins to warm.

I start chard indoors in mid February and plant out after our last frost date. If I’m growing direct I start a few seeds in April and sow a few more every 3 weeks until about mid July.

Typical sowing guide for U.K. gardeners:

Indoor sowing: March to April
Outdoor sowing: April to July
Sowing depth: around ½ inch deep (1–1.5 cm)
Row spacing outdoors: about 10 to 12 inches (30 cm) apart
Germination temperature: ideally 10-21°C (50-70 °F) – harden off if started under cover
Germination time: usually 7–14 days

When starting seeds indoors, sow them into trays or small pots filled with good quality peat free compost. Place them somewhere warm and bright. Keep the compost consistently moist but not waterlogged. If your indoor space gets cold at night it would be worth popping a small layer of garden fleece over the trays or pots to keep the temperature as constant as possible. The fleece can be removed during the day when the temperature rises.

Chard seeds are actually small clusters, so it is common for more than one seedling to emerge from a single seed. These can be thinned later to leave the strongest plant or divided if you are careful and don’t damage the roots. I can never bring myself to discard the weakest plants be them chard or carrots or lettuce so I’ll gently tease apart and repot both.

Growing and Caring for Chard Plants

Once seedlings have developed two or three true leaves they can be potted on (transplanted into larger containers) if necessary. After about 3–4 weeks of growth, young plants will usually be strong enough to move outdoors.

Before planting them into the garden permanently, harden them off by gradually exposing them to outdoor conditions for around 7–10 days. Take the tray or pot outside with a cover for the first day or so and bring them in at night. After a couple of days leave them outside during the day with no cover and bring them in at night. After a few more days once they are acclimatised you can leave them out both day and night.

When planting out:

• Space plants 12–18 inches apart (30–45 cm)
• Choose a sunny position, although chard will tolerate partial shade
• Plant into fertile, moisture-retentive soil

Chard is generally low maintenance once established. To keep plants healthy:

Chard growing essentials:

• Keep soil consistently moist during dry weather – not soaking but not dry.
• Apply a layer of mulch to help retain moisture – leaf mulch, peat free compost, grass clippings or fine wood chips will do just fine.
• Feed occasionally with a comfrey or nettle solution
• Remove damaged leaves to encourage fresh growth
• Cut and come again will encourage growth – take the outer leaves fist
• Grow well in pots, raised beds, or direct in the ground

With good care, chard plants will continue producing leaves for many months.

Common Pests and How to Protect Your Crop

Chard is a fairly resilient vegetable, but like most leafy crops it may attract a few common garden pests.

Pests to watch for include:

• Slugs and snails – especially when plants are young
• Leaf miners – larvae that tunnel through leaves creating pale trails
• Aphids (greenfly) – small insects that gather on tender new growth

Young plants are most vulnerable to slug damage, so it’s worth checking regularly and using barriers or traps if needed. Leaf miner damage can usually be controlled simply by removing affected leaves. Encouraging beneficial insects such as ladybirds can also help keep aphid populations under control.

I struggle with leaf miner but find that once the affected leaves are removed – washing the seemingly unaffected leaves with a weak solution of water and washing up liquid applied every couple of days for a week or two generally does the trick.

How and When to Harvest Chard

One of the best things about chard is that it can be harvested gradually rather than all at once. You don’t need to wait for the entire plant to mature before picking.

Begin harvesting once leaves reach a good 6 –8 inches long (15–20 cm).

The best method is the cut-and-come-again approach:

• Pick the outer leaves first
• Leave the centre of the plant intact
• Allow new leaves to continue growing

By harvesting this way, a single plant can produce fresh leaves for many months, often right through autumn.

Both the leaves and the stems are edible and can be used in a variety of dishes.

Cooking with Chard: Simple Ideas

Chard is extremely versatile in the kitchen and can be prepared in many different ways. The leaves cook quickly and can be used much like spinach, while the stems benefit from slightly longer cooking.

Ways to cook the leaves:

• Lightly sauté with garlic and olive oil
• Add to soups and stews
• Stir into pasta sauces or curries

Ways to cook the stalks:

• Slice and cook like celery
• Roast alongside other vegetables
• Add colour and crunch to stir-fries

Some cooks prefer to chop the stems and cook them first before adding the leaves at the end, as the stalks take a little longer to soften.

My favourite way of cooking chard stalks is to chop them into chunks, fry them gently a little oil until they start to soften. Finely chop and add 2 large cloves of garlic, and a some finley chopped red onion. Once soft add a little white wine to deglaze that pan. Once you are happy with the texture of the chard, add a dash of pepper and a couple of very generous handfuls of grated cheese. Let the cheese melt a little – stir and serve as a side dish. Once cooked this freezes well.

Swiss chard is one of the most dependable and rewarding crops you can grow. With its long harvesting season, colourful stems and easy-going nature, it is ideal for new gardeners. For growers in the UK, and in other temperate climates – it provides a steady supply of nutritious greens from a surprisingly small amount of garden space.

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