Perpetual spinach

Perpetual Spinach (Beta vulgaris var. cicla), also known by the common names Swiss Chard, Chard, Silverbeet, Leaf Beet, Spinach Beet, Crab Beet, Seakale Beet and Mangold.

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Location
Choose a sunny spot to plant chard in although it will tolerate partial shade. It can withstand a very mild frost, but tender new leaves will be damaged, consider covering with a cloche if this is liable to be an issue. Being a cool weather crop, if it does get too sunny/dry it is liable to bolt.

Soil
Dig over the soil 2 weeks before sowing and incorporate some organic matter to increase water retention and aeration. Break up any large clods of soil to produce a fine, even tilth. Ideally a nutral pH is required.

Sowing
Sow directly into the soil from late March after the last frost. Prepare drills 1cm (0.5in) deep and 40cm (15in) apart. Sow seeds 10cm (4in) apart.

In this way you'll get an early harvest of younger, tender leaves suitable for salads.

Aftercare
You do not need to water chard as much as ordinary spinach, but will still require regular watering or it may bolt. If this occurs cut the flower head off to extend the harvest.

Harvest
Chard is considered a 'cut and come again' crop. This means you do not need to lift the whole plant, but rather take the leaves that you need (ideally the older ones) and it will continue to produce new growth. Older leaves will become more fibrous so harvesting regularly will ensure a continual supply of tender, younger leaves for the duration of the season. Be sure not to damage the central bud at the base of the stalks when harvesting.

Storage
Chard does not store for more than 3 days in the fridge, however, you can freeze it to add to soups, stews, curries etc if you blanch it first. Consider packing blanched spinach into ice cube trays and then storing the frozen spinach cubes in bags to add one individually to meals.

Chard
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Lucullus

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Perpetual Swiss Chard

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