A Tribute To Chard

All of the speakers at the symposium last week at Olbrich mentioned the ornamental and nutritional value of Swiss chard (Beta vulgaris). See the variety 'Ruby Red' above. Most people don't realize that chard is the same species as beet and both have edible leaves (although chard doesn't form the "beets" beneath ground). They taste a lot like spinach. Swiss chard is extremely nutritious and a one cup serving has 44% of your daily requirements of vitamin A and 18% of vitamin C (only 7 calories as well). This leaf vegetable also contains vitamin K, beta-carotene, diestary fiber, B-vitamins, vitamin E, iron, copper, folage, magnesium, manganese and zinc. Younger leaves can be harvested throughout the summer and should be stored between damp paper towels in a plastic bag in the crisper drawer. They'll keep for about a week and are best utilized raw for maximum nutrients. However, there are many ways of preparing chard in the kitchen.


These plants are easy to grow from seed, whether sown directly in garden soil or started early prior to frost. I'm amazed by the range of colorful stems and textural leaves (see 'Orange Fantasia' to the left). There are many varieties out there that are selected for ornamental stem (petiole) color too. 'Bright Lights' is a nice variety with a wide range of colorful stems and is also an All-America Selections winner (see container below). Topping out at 20" inches, these durable ornamental vegetables are best suited for sunny borders and are great container components.