Green Chard with White Rib plants - Beta vulgaris

The Green Chard with White Stems is a cold-resistant variety with good resistance to running to seed. It produces dark green foliage and beautiful fleshy white stems. Called interchangeably Swiss Chard, Leaf Beet, Chard, or Silverbeet, Chard is grown for both its leaves and stems. The young plants of Green Chard with White Stems 3 Race B are planted from May to August for a harvest from July to November.

Chard gets its name from a popular soup, "porée," consumed in the Middle Ages and of which it was the main ingredient. It is also known by many other names: Swiss Chard, Leaf Beet,  or Silverbeet. Swiss Chard belongs to the Chenopodiaceae family, like Beetroot. They are derived from the same plant. Swiss Chard produces a clump of wide leaves with fleshy petioles, which can be white or coloured depending on the variety.

In terms of cooking, Chard leaves are delicious in pies, soups, or cooked like spinach. The stems can be prepared gratin-style with béchamel sauce or steamed. Although low in calories and rich in dietary fibre, vitamins, and minerals, Chard should be consumed in moderation by people suffering from arthritis and rheumatism, as it contains oxalates.

Harvest: Leaves and stems are harvested as needed, selecting the largest ones, from summer until the first frost.

Storage: They can be stored for a few days in a cool place after harvesting.

Gardener's tip: To limit watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth.