How To Grow Chard

Growing Chard: A Bold, Beautiful Vegetable for Your Garden

Chard is one of those vegetables that feels like it’s showing off—and for good reason. Its vibrant stalks, ranging from deep crimson to electric yellow, make it as much a feast for the eyes as it is for the plate. But don’t let that flashy facade fool you. Growing chard is so straightforward, it’s almost laughable.

Start with the Soil

Chard doesn’t ask for much, but give it rich, well-draining soil and you’ll be rewarded. I like to work in a good inch or two of compost before planting. It’s like giving the plant a running start. If your soil is heavy clay or sand, fix that first, or chard will sulk.

The pH sweet spot is around 6.0 to 7.5, but honestly, chard is forgiving. It soldiers on in less-than-perfect conditions. If you’re unsure, grab a soil test kit—it’s worth the minimal effort.

Planting Chard: Seeds or Starts?

If you’ve got patience, sow seeds directly into the ground once the soil warms to about 50°F. Space them about six inches apart, though I often crowd them a bit and thin later. No big deal. Cover the seeds with half an inch of soil and water well.

For those in a rush, transplants work just as well. They’ll give you a jump on harvesting by a few weeks. I’ve done both, and while seeds are cheaper, there’s something satisfying about seeing those sturdy starts settle in.

Watering and Mulching

Chard loves consistency, especially in watering. Keep the soil moist but not waterlogged. A deep soak once a week usually does the trick, unless you're dealing with scorching heat. In that case, check your plants daily—nothing wilts faster in a heatwave than chard.

Mulch generously around the base to lock in moisture and keep weeds at bay. I use shredded leaves or straw, but anything organic will work. Skip wood chips; they’re too chunky and cumbersome for vegetables.

The Glory of Thinning

Thinning isn’t just necessary; it’s therapy. Pulling out the weaker seedlings to make room for the strong ones feels oddly satisfying. Aim for one plant every 8–12 inches. But don’t toss those young greens—they're tender, delicious, and a perfect addition to salads.

Harvesting: The Never-Ending Gift

Here’s where chard spoils you. Start snipping outer leaves when they’re about six inches long. The plant keeps producing as long as you leave the center untouched. I’ve had chard thrive from spring to late fall, even shrugging off light frosts.

“A single chard plant can produce for months, making it one of the most efficient vegetables you’ll grow.”

If you’ve ever grown spinach and cursed its tendency to bolt, chard will feel like a miracle. It doesn’t flinch in the heat and keeps pumping out leaves well into cooler months.

Pests and Problems

Chard’s not a diva, but it does have its enemies. Leaf miners can leave unsightly trails, but they’re easy to deal with. Just pinch off the affected leaves and destroy them—don’t compost. Better yet, cover your plants with floating row covers to block the pests entirely.

Slugs and snails can also make an appearance, especially in wet weather. I’ve had good luck using crushed eggshells around the base of plants. It’s old-school, but it works.

Why You’ll Keep Growing Chard

If all else fails in your garden, chard will still stand tall. It’s the workhorse of vegetables, thriving in conditions that would make fussier plants give up. Plus, it transitions seamlessly from garden to kitchen—sauteed, steamed, raw, or tossed in soups.

And the best part? Chard looks so spectacular that even if you’re growing it purely for show, it delivers. Few vegetables pull double duty as food and ornamentation, but chard nails it every time.

Chard is a great vegetable to add to any garden or meal! Chard is a great source of essential vitamins and minerals such as vitamin K, vitamin A, and magnesium, as well as being a good source of dietary fiber. It also has a mild flavor and pleasant texture, making it a versatile vegetable that can be enjoyed in a variety of dishes both raw and cooked. Chard makes a fantastic addition to salads, stir-fries, soups, pastas, and much more.