In 1597 botanist John Gerard wrote of growing chard in his garden near London, calling it the "red roman beet" which "brought forth plants of many and variable colors.".One of the tricks to getting a pleasing stand is to thin seedlings by color – whether you start them in containers or sow seeds directly into prepared beds.In my experience, yellow and orange chard seedlings are slightly slower to establish themselves compared to red ones, so I'm careful to leave some of them behind when thinning.As for chard greens, when cooked they have a succulent, buttery texture similar to spinach, and they are well known as one of the most nutritious foods you can eat, loaded with vitamins and antioxidants.People who have a history of developing kidney stones often are advised to avoid eating chard because the leaves contain oxalic acids. .

Growing Swiss Chard Plants

Plant Swiss chard in the spring, 2 to 4 weeks before the last frost date.Get your growing season off to a great start by mixing in several inches of aged compost or other rich organic matter into your native soil.Harvest Swiss chard any time the leaves are large enough to eat.Apply organic mulch such as compost, finely ground leaves, wheat straw, or finely ground bark to keep the soil cool and moist and to keep down weeds.Mulching will also help keep the plant leaves clean, reducing the risk of disease. .

Hot weather makes favorite summer greens bolt for the sky

Bolting not only causes plants to concentrate on growing seed stalks but it tends to make any remaining leaves quite bitter.The cabbage family greens of collards and kales (Brassica oleracea) will taste sweeter after a light frost, but the new growth and smaller leaves are still tender and sweet even in the hottest months.Besides adding a peppery touch to salads, these vitamin- rich brassicas can be cooked with onion and garlic in olive oil on the stove, stir-fried, braised on the grill, and mixed into smoothies or plain juice.The heat-loving sweet potatoes (Ipomoea batatas) are a true summer plant that put out huge amounts of edible leaves.All of your hot weather greens will benefit from regular watering and feeding with a soluble organic fertilizer such as fish emulsion. .

Swiss Chard

Climate Will grow best in cool weather but will tolerate summer heat if kept well-watered.This variety is bolt resistant and more heat tolerant than others, surviving summer temperatures of over 100°F, particularly if given some shade.Plant in fall to grow fresh greens throughout the winter in USDA Zones 8 and above.Prefers partial afternoon shade if growing in hot weather.Use gravel or clay pellets as your growing media because of their good drainage.Nutrients: Prefers nitrogen-rich fertilizers such as composted manure or blood meal.A standard balanced fertilizer such as a 15-15-15 can also benefit plants once the leaves begin to grow.Companions: Grows well with members of the cabbage family, beans, hot peppers, and onions.Harvest mature leaves anytime after the plant has reached approximately 6″ tall by cutting the leaf stalk as close to the main stem as possible. .

Heat Tolerant Greens: Varieties for the Hottest Summer Months

Their leaves tend to be a bit thicker and less refined than other types, but in the heat of summer their reliable bolt tolerance makes them our new best friend.All of these will generally hold longer as full size heads in the heat, meaning they can be left out when other varieties have to be harvested immediately or lost. .

Heat Tolerant Greens to Try This Summer

Summer brings a bounty of garden produce but it can be a tricky time for greens production.If you appreciate having greens in your garden as long as possible consider trying a couple of these heat tolerant varieties this summer.A great tip to help you preserve your plants during difficult weather is getting air conditioning repair Columbia SC to fix or install new HVAC in your garden and house.It was introduced by David Landreth in 1820 and is easily recognized by it’s uniquely smooth, bright green leaves.This European heirloom dates back to 1869 and is an excellent summer substitute for spinach.A relative of purslane, Jewels of Opar offers mild succulent leaves as well as beautiful flowers and seed pods.Start plants that germinate better in cool soil (like lettuce) indoors and transplant out. .

Peffley: Chard will withstand Lubbock's summer heat

The leaves of chard resemble the tops of beets but with a flavor similar to spinach.A chard leaves is thick, ruffled and deep green with a long, crunchy petiole (peh-tee-ōl) and distinct midrib.The stem of a chard plant is actually the compressed basal whorl found at ground level.Chard is a versatile leafy vegetable as it can be eaten fresh as a salad or prepared and consumed as a potherb.Potherbs are greens that when consumed fresh generally have a robust, bitter flavor, but when boiled or steamed may be more tender and appetizing.To harvest leaves, remove the largest and outermost by severing petioles close to the basal stem.ELLEN PEFFLEY taught horticulture at the college level for 28 years, 25 of those at Texas Tech, during which time she developed two onion varieties. .

Swiss Chard Growing Information: How to Sow, Grow & Harvest

Some varieties may experience bolting pressure if seedlings are exposed to prolonged temperatures in the low 50s or below.If using pelleted seed, we recommend consistent soil moisture during the germination period.Pelleted seed must be kept cool and dry prior to planting, and should be used within one year of purchase.Sow seed in a cold frame or indoors in early spring, about 5–6 weeks before transplanting out after heavy frosts become infrequent.Bunching: Sow about 6 seeds/ft., 1/2" deep, rows 12–18" apart from midspring and on into midsummer (fall where winter is mild).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).Cut again when leaves reach desired size (5–14 days, depending on variety). .


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