Space plants 6”-8” apart in rows 18” apart. Bright lights tolerates some shade, and won’t get bitter in hot weather. Pick the outer leaves as needed when the plant is at least 10” tall. More leaves will grow out from the middle of the plant, or harvest the whole plant 2” above the ground and it will regrow. For fresh use in salad, pick very young leaves that are 2”-3” tall.
Swiss Chard beta vulgaris subsp. vulgaris
Bright Lights Swiss Chard
Hardy leafy greens with unique yellow, gold, orange,
pink, violet, green and striped stems. Bolt resistant.
Days to harvest – 28 baby; 55 bunching
Swiss Chard culture –
Swiss Chard is a leafy green vegetable often used in Mediterranean cooking. The Bright Lights variety has unique yellow, gold, orange, pink, violet, green and striped stems, in addition to the standard red and white, making it a beautiful ornamental plant as well. Mild flavor with tender, bronze or dark green leaves, Swiss Chard is one of the hardier leafy greens. Its harvest season typically lasts longer than kale, spinach or other baby greens.
Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked , sautéed, or added to soups. Their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Swiss chard is high in vitamins A, K, and C, minerals, dietary fiber, and protein.
A biennial, Chard is a spring harvest plant and is typically ready to harvest as early as April and will last until temperatures regularly hit above 85 degrees. Harvest while the leaves are young and tender. Most species of chard produce three or more crops, so harvesting is a continuous process. Raw chard is extremely perishable so plan to use it accordingly.