I tried this variety because it is said to tolerate heat. It has lived up to its expectations as a very hardy variety. Not only has it survived our heat, growing in full sun, it's still thriving in the cold of winter. With temps at night down in the 20's and 30's, I'm still harvesting plants in my garden without any protection from the elements. On top of being so hardy, it's very tender and juicy and has a great flavor. Both stems and leaves are great raw and cooked.

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This chard grew well for me in 2020 as a spring crop and lasted all winter, it looked a bit crinkly starting to grow again in spring but that went away. In its second spring I got the giant leaves but also some are bolting. Still, I am getting enough off a dozen or 15 plants to make a meal, and it is tender and tastes fine. I have started more seed in case the bolting kills that crop.

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Last year I grew Bright Lights Swiss Chard, but I didn't like the flavor that much, so this year I tried growing the Fordhook Giant Swiss Chard. I grew my own from seed as it was very easy to germinate. I believe the Fordhook Giant has the best flavor.

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