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Swiss Chard

3 Ratings: 3.7
A leafy green vegetable.

Chard (Beta vulgaris var. cicla), also known by the common names Swiss Chard, Silverbeet, Perpetual Spinach, Spinach Beet, Crab Beet, Seakale Beet and Mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris … see full wiki

Tags: Food, Gourmand, Plants, Vegetables, Chards, Swiss Chards
1 review about Swiss Chard

swiss chard

  • Feb 19, 2010
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Botanical Name of Swiss Chard


Swiss Chard’s botanical name is Beta vulgaris var. cicla and is a member of the beetroot family.


Growing Swiss Chard


Swiss Chard grows all year round and is very hardy. 

Swiss Chard is a heavy feeder.

A heavy feeder takes a lot of nutrients out of the ground.

It needs a lot of compost to help keep the soil fertile.

When you plant Swiss Chard, you can either sow it ‘in situ’ or you can transplant the seedlings when they are 8-10cm tall.

It is better to sow the seeds ‘in situ’, as transplanting can slow the growth.

The older leaves will go yellow if not picked often enough.

Sometimes you will find that the leaves go spotty, this is called leaf spot.

Leaf Spot shows that there is a deficiency of copper in the soil.

When you harvest the leaves, it is best to pull the whole leaf and stem off from the base.

If you cut it, the piece of stem that is left will prevent new leaves from forming.

When an old plant starts to produce lots of small leaves, it is time to pull it out and get some fresh ones started.


Swiss Chard Companions and Antagonists


Swiss Chard grows well with most vegetables, herbs and flowers.


Swiss Chard nutritional value


Cooking with Swiss Chard


Swiss Chard can be used to prepare many delicious dishes.  The young leaves in salad are delectable.  Use the whole leaf and stem, lightly steamed, so as not to lose the flavour. Swiss Chard can be used in stews, soups and curries.


Bread stuffed with Swiss Chard


Basic Bread Dough


3 -4 cups of flour

2 tsp yeast

2 tsp sugar

2 Tbl oil

400 – 500 ml warm water

Flour for kneading


Mix the dry ingredients in a bowl. Rub the oil through the flour. Make a well in the centre of the flour and add water. Mix well and add flour till a soft elastic consistency is achieved. Knead the dough for about 10 minutes. Cover with a damp cloth and stand in a warm place to rise.


Swiss Chard filling


1 Onion

Oil for frying

Bunch of Swiss Chard

Feta or Cheddar cheese

2 cloves of Garlic

2 sprigs of oregano


Chop and fry the onion till light brown.

Chop up the Swiss Chard, and add to the pot, this needs to cook for about 5 minutes till soft.

Add the chopped garlic and oregano.

Switch off the heat and add the Feta or grated Cheddar cheese.

Allow to cool


When the dough has risen, punch it down. Flatten the dough. Place the chard mixture onto the dough and fold over. Use milk to seal the dough, and coat the dough with milk.  Place on a baking tray and allow to rise. Bake for 30 -40 minutes at 200 C or until golden brown. When you tap the bread it will sound hollow.  Allow to cool in a warm place, covered with a cloth. Serve with a fresh garden salad.













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