Heirloom Vegetable. While this plant is a member of the chard family, it actually tastes and looks more like a spinach. And it lives up to its name. Why you ask? Simply put it is very longstanding in the garden and rarely bolts to seed through the growing season. When planted early it will provide tasty, succulent greens from late spring right through the summer and into the fall. Prolific and very hardy. Introduced before 1800.
How to Grow
Chard grows best in well drained soils with a pH of 6.5 to 7.5. Sow seed about 1- 2 cm (1/2-3/4″) deep and 2.5 cm (1″) apart in rows 45 cm (18″) apart starting in mid spring. Gradually thin out to 20 cm (8″) apart using the thinnings as baby greens. Harvest outer leaves first by cutting at the base of the stem then working towards the centre as you go. By careful harvesting you can collect tasty greens right through the growing season and into the fall.