starting swiss chard indoors

When to Sow Swiss Chard Seeds Swiss chard plants are somewhat frost hardy, so the seeds can be sown outside directly in the soil about two weeks before the average last frost date of spring. If you want to get a head start, however, you can start them indoors three to four weeks before the last frost date in your area.

Should I start Swiss chard indoors?

Can I start Swiss chard early indoors? We recommend sowing directly in the garden as Swiss chard grows quickly, but you can start indoors 6-8 weeks early if you wish.

Can Swiss chard seedlings be transplanted?

You can transplant Swiss chard. For summer crops, plant seed indoors in early April or about four weeks before transplanting. ... Transplant four to six inches apart, in rows 18 to 30 inches apart.

Can Swiss chard be grown in pots?

Choosing a Container

Swiss chard doesn't have deep roots, so the container that you select doesn't need to be too deep. Eight inches should be plenty. ... A five-gallon container – per plant – is ideal. If you don't mind smaller leaves and stems you can grow two plants in a five-gallon pot.

How do you germinate Swiss chard?

Swiss chard prefers rich, well-drained soil in full sun or light shade. In the North, sow from early spring to midsummer for a fall crop; in the South sow in fall to spring. Sow the seeds 1/2 inch deep in rows spaced 18 inches apart. Thin seedlings to 12 inches apart when they are large enough to handle.

Should I soak chard seeds before planting?

Chard Sowing and Planting Tips

Soak seeds overnight before sowing to hasten germination. Seed germinates in 5 to 7 days at or near 60°F to 65°F (16-18°C)—but sometimes seed can take up to 3 weeks to germinate if the soil is cold.

Can you eat chard raw?

Swiss chard leaves can be eaten raw or cooked. Raw Swiss chard is less bitter than cooked. A bunch of raw Swiss chard will cook to a much smaller amount. ... Sauté, steam or cook the stalks in a pan with water (1/2 cup per bunch) first, then add the leaves and cook until wilted.

Does Swiss chard grow back every year?

Chard is a biennial plant, meaning it has a two year life cycle, but it is cultivated as an annual in the vegetable garden and harvested in its first season of growth. Once it begins to flower and set seed in its second year, its leaves turn bitter and unpalatable.

How long does chard take to grow?

Harvesting Swiss chard

The fully-formed leaves will be ready to harvest about 10-12 weeks after sowing, but late summer sowings may take a little longer. Cut individual leaves as you need them and the plant will keep producing new growth.

How long will Swiss chard produce?

Chard will be ready for harvest in 55 to 60 days from sowing. Pick outside leaves as early as three inches long but before leaves grow to10 inches long. Older leaves will have an earthy flavor. Harvest chard on a cut-and-come-again schedule; remove a few outside leaves at a time.

What is a good companion plant for Swiss chard?

Swiss chard – Beans, Brassicas, and onions make the best companions for chard. Thyme – An all around beneficial plant for the garden, thyme is particularly worth planting near Brassicas (as it repels cabbage moths), and strawberries, as it enhances flavour.

How do you pick chard so it keeps growing?

The most common method for how to pick chard is to cut off the outer leaves 1 ½ to 2 inches (4 to 5 cm.) above the ground while they are young and tender (about 8 to 12 inches (20.5 to 30.5 cm.) long). Older leaves are often stripped off the plants and discarded to allow the young leaves to continue to grow.

Is Swiss chard easy to grow?

Chard is generally easy to grow. It just needs enough room, water and a perhaps a bit of fertilizer. As part of your spring garden, you'll want to get Swiss chard seed into the ground in early to mid-spring, or at least when you're sure there's no more chance of frost.

How long does Swiss chard take to grow from seed?

Chard is moderately winter hardy. Optimal soil temperature: 10-30°C (50-85°F). Seeds should sprout in 7-14 days. Sow seeds 1cm (½”) deep, spaced 10-30cm (4-12″) apart in rows 45cm (18″) apart.

What does chard taste like?

The large, firm leaves are mild, sweet, earthy and just slightly bitter; on the whole, it's a bit milder than spinach. The stalks -- which can be white, yellow, red, purple, pink, striped and so on -- resemble flat celery with a sweet taste slightly reminiscent of beets.

Can you use egg cartons to start seeds?

You can use egg cartons as a seed-starting tray! Depending on the type of carton you have, you can even cut apart the individual sections and plant them, as the carton will biodegrade. Be sure to poke small holes for drainage, and put the cartons on a tray or in a shallow pan to catch any residual water.

Should seeds float or sink?

Take the seeds and place them in a container of water. Let the seeds sit for 15 minutes. If the seeds sink, they are still viable; if they float, discard, because they probably will not sprout.

Which seed is soaked before cooking?

Following things are soaked before cooking: Chana, moong, dry pea, rajma, soyabean, pulses, rice, etc. These things become soft after soaking. This makes it easier to grind them and to cook them.

Does chard give you gas?

Replace them with healthy low gas vegetables, like butternut squash, carrots, zucchini, tomatoes, cucumber, bell pepper, eggplant, spinach, and Swiss chard. ... Especially if you eat them raw, they can lead to cramps and huge gas production – so make sure to cook them thoroughly in order to avoid this.

Is chard healthier cooked or raw?

Like many leafy greens, Swiss chard shrinks drastically when cooked, so 1 cup of cooked Swiss chard will contain much more nutrition than 1 cup of raw Swiss chard. Click to see full answer. Hereof, is Swiss chard healthier cooked or raw? Just like other leafy greens, Swiss chard is very low in calories.

How do you make Swiss chard not bitter?

6 Answers

Use older chard, which tends to be markedly less bitter than the young chard you're using;
Avoid bringing out the bitterness, by cooking at lower heat;
Mute any remaining bitterness with salt, which is pretty common for leafy greens.