Swiss Chard
Vegetable Farming in South Africa
Scientific name: Beta vulgaris var. cicla
Common Names: Swiss Chard
Plant Description
A leafy plant with glossy crisp light or dark green leaves 25 to 40 cm long and 15 to 20 cm wide. Leaves start out relatively straight when immature but as foliage matures the leaves become more rumpled.
The different varieties have many different stem colours that make for interesting marketing opportunities and displays for grocers and caterers. The plant can be cropped for two years being cut back as the leaves form.
Uses
The leaves are eaten cooked and the young leaves are also consumed raw in salads. Leaves are also juiced. The plant has a high level of Vitamin A and is high in folates. Very healthy in the diet of children.
Soil Requirements and Preparation
Can be planted in most soil types but the plant does the best in Sandy loam soils that are well drained and have a pH of between 6 and 7. The plant cannot tolerate acid soils so an application of Dolomitic Lime may be required to bring the soil up to above 6pH.
Climate
Swiss Chard is a cool weather plant and can thrive in a broad temperature range of between 8 and 25°C. The plant does not cope with excessive cold below 5°C or heat above 28°C. Although the plant can survive short bouts of frost it is not completely resistant to it. Higher temperatures stunt growth of leaves.
Cultivars
Magenta Sunset, Fordhook Giant, Canary Yellow, Lucullus, Flamingo Pink, Red Rhubarb and Barese to name a few.
By
Louise Brodie
©Louise Brodie