Chard, Swiss Fordhook

Grow large dark green leaves with broad white ribs for repeated picking from one planting.

Broad leaves and white ribs

Fordhook Swiss chard matures in about 60 days. It has large, ribbed, dark green leaves with broad white ribs. The leaf surface can be smooth or slightly crumpled. Harvest both parts: the leafy blades cook like greens, while the ribs bring a firmer bite. This is a good fit when you want a leafy crop that gives several pickings from a bed instead of a single head harvested all at once.

Sow for a steady leafy crop

Chard does best in cooler weather and can be sown directly or transplanted. Sow seed about one-fourth to one-half inch deep in rows 18 to 30 inches apart, then thin plants to leave 4 to 6 inches between them. Those distances give leaves room to spread and make later picking easier. Keep the soil from drying out during growth. Chard can ride through a dry spell, but it stops making new leaves until the soil has moisture again.

Take outside leaves first

Begin harvesting when the outer leaves are large enough for the kitchen. Pull or cut individual leaves while leaving the center of the plant to keep growing. That gives you later pickings instead of clearing the whole plant at once. Take a few leaves from several plants rather than stripping one bare. Rinse away soil before cooking, especially around the base where the ribs meet. Regular harvest makes it easy to bring in only what dinner needs.

Use the leaf and rib

Chop the leafy part for a quick sauté, soup, or filling for a savory pie. Slice the thicker ribs separately and give them a little more cooking time so they soften. Young leaves can be used raw in a salad; larger leaves are better cooked. Refrigerate the harvest promptly and use it while the ribs remain crisp. A short row can supply small portions over time, which suits a household that wants fresh greens without a single oversized harvest.