Swiss chard, chard, spinach beet, silverbeet, perpetual spinach
Beta vulgaris cicla
🌿 Morphology
🌞 Growing conditions
🌍 Origin and family
🌾 Uses
Warning: Despite the care taken in writing this sheet, it is essential to cross-reference sources before using or consuming any plant. When in doubt, consult a qualified professional
Permaculture uses
Swiss chard is a highly productive and nutritious leafy green. The leaves and stalks are both edible and can be used in salads, stir-fries, soups, and stews. It is a cut-and-come-again crop, providing continuous harvests throughout the growing season. Different cultivars offer varied stalk colors (red, yellow, white) adding visual interest to the garden. Used as a spinach substitute and can be used in animal feed.
Permapeople description
Leaf vegetable. Leaves and stalks are edible. Closely related to the beet.
Botanical description
Beta vulgaris cicla, commonly known as Swiss chard, is a leafy green vegetable belonging to the beet family (Amaranthaceae). It is characterized by its large, often deeply veined leaves and thick, colorful stalks (petioles). The leaves can be smooth or crinkled, and the stalks can range in color from white and yellow to red and purple. Swiss chard is a biennial plant but is typically grown as an annual for its leaves. It can reach a height of 1-2 feet. The root is fleshy, although not as developed as in other Beta vulgaris varieties like beetroot. Flowers are small and green, produced on a tall flower spike. The seeds are clustered together in hard, brown capsules.
Companion planting
Favorable: Beans, onions, Brassicas (cabbage, broccoli), carrots, radishes, mint. Unfavorable: Avoid planting near fennel.
Propagation methods
Swiss chard is typically propagated by seed. Direct sowing is common, but seedlings can also be started indoors and transplanted. Seed saving is relatively easy. It can also be propagated by root division in some cases, although this is less common.
History and traditions
Swiss chard has been cultivated for centuries, dating back to ancient Greece and Rome. It was originally valued for its medicinal properties. The Romans spread its cultivation throughout Europe. Traditionally, it has been used in Mediterranean cuisine and is a staple in many European diets. It has also been used in traditional medicine for its purported health benefits.
Usage calendar
Sowing: Spring (after last frost) to late summer. Harvesting: Continuously throughout the growing season, from spring to fall. Flowering: Second year if allowed to overwinter. Planting: Spring or late summer. Pruning: Remove older or damaged leaves to encourage new growth.