Easy to grow, though, attractive and edible!!

I love it too! Thank you for this info on Swiss chard!

My problem has been that the temps get too hot before the plants have grown much and they die off... I'm going to try it again maybe with some afternoon shade?

Thanks, Christine. I don't know what will happen this year. It's supposed to be 83º or higher today, a record-breaker. People's cilantro is already beginning to bolt. I don't know how 'Bright Lights' will do. Guess I'm about to find out. I do shade it a bit under the carport. That's another nice thing about Swiss Chard ... it can take a little shade and still do well.

OK, before I get going again ...

lol! It's worthy! Okay then, I'll try growing in a container - you talked me into it!!

Christine,

Our Chard really stood up to the heat last year. We were eating it well into summer (at least late June, maybe longer), it also survived the summer and provided us in the fall. One even over wintered and is huge even though I keep feeding it to the chickens! Also, this year I planted some really late fall in the hugel bed. That's the same ones that you can see pictures of in our latest hugel pictures.

Don't give up on this plant! It is definitely one of our keeper greens!

Which varieties do you grow, Trish?

Bright Lights Chard is the variety that is our #1. We started growing it for the additional color and interest at the farmers market, and it's done so well in our heat that I won't give it up!

I've been focusing on cold-hardy varieties here in TN, but all of a sudden this year, I'm having to think about very heat-tolerant as well. Chard is one that seems to do well on both ends of the spectrum.

Yes- it's an astonishingly hardy plant!

Thanks for the encouraging info, Trish! I have high hopes now lol!

I'll have to go back to look which varieties I've been planting. I know one is an heirloom varieity called "Fordhook Giant" that is said to tolerate partial shade. I'll have to try Bright Lights!

Christine ~ try planting it in late summer, early fall. Mine has stayed in ground all winter, shaking off the frost. I have grown two types, one is Bright Lights. I'd have to look at the other seeds for a name. I think the thicker stemmed chard types are more durable than the thin stemmed. And I like to eat the stems so thick is better there too.

Isn't Oxalic acid bad for those that suffer with gout or other forms of arthritis? I knew Asparagus was a culprit but didn't realize that about chard.
Kristi

Sometimes kidney stones and gout are not related to oxalic acid at all, but for people who are prone to those conditions, they can both be aggravated by too much oxalic acid according to the general medical literature I read on the subject. Apparently some people are bothered by it and some are not. It appears that purines (found in most meat products and all protein foods) and Uric Acid (which digests purines in the body) are mainly the culprits in gout and arthritis. That whole mechanism is defective when someone has gout.

Hi Pod, thank you for the growing tips!

Late to the party but really enjoyed your article Tee - Lots of info and yes, what used to be cold tolerant here doesn't apply this year

Thank you, Vic.

Great article! It really is a wonderful food to grow.

Here (zone 8a) chard will grow year-round. The leaves can wilt in summer heat, but perk right back up at nighttime or on an overcast day. A hard frost will damage some exposed parts but again, it comes right back once the weather warms up. I've grown it in containers and in the ground, in full sun and nearly-full shade, and it just keeps on truckin'. I recommend it to all my novice gardener friends who want to grow their own food but don't know where to start.

I always grow Bright Lights because the color is fun, but I've actually had better luck with a variety called Perpetual. It tolerates both cold and heat a bit better than the Bright Lights, has larger leaves, and is slower to bolt. I find it to be a bit less strongly flavored as well. The only downside is that it looks rather plain compared to all the colorful options out there.

Thanks, bitX2. It's good to have feedback and recommendations for your zone. Much appreciated. I was curious as to how many people might be growing and enjoying this wonderful variety of "greens". Greens aren't always a favorite food (understatement), but with all the colorful varieties of Swiss Chard, there's more than one thing to recommend it.

Thanks for a great lesson on chart, Tee. My grandmother grew it, and I had completely forgotten about it until I read your article.

Sometimes greens are a hard sell, but I think once people try chard (raw and cooked), they are likely to change their minds.