Beta vulgaris , Cicla group is a member of the Chenopodiaceae (goosefoot) family.

Swiss chard has dark green or red leaves on white or red, fleshy stalks. The large, glossy, crisp leaves can grow to 15 inches long and 10 inches wide. Genetically it is the same as sugarbeets, fodder beets and table beets.

Other names. To jisa (Japanese); kwoon taat tsoi, paak tim tsoi (Cantonese Chinese); chard (Filipino).

Marketing. Baby chard is doing well in the market.

Wholesale market prices were reported in San Francisco for mature chard in 1987 as follows: $4.50-5.00 per dozen bunches (approximately 14 pounds) January-December.

Current production and yield. In California, in 1987, the County Agricultural Commissioners reported swiss chard grown commercially in Fresno, San Benito, San Mateo, and Sutter counties.

Use. The succulent leaves and midribs are eaten as cooking greens. Sometimes, the fleshy leaf midribs are separated from the leaf blade and prepared much like celery or asparagus. Baby sized whole plants or mature individual leaves can be used.

Climatic requirements. It is a cool season crop but also tolerates heat very well, and will withstand severe winters. Optimum monthly average temperatures for best growth are 60° to 65° F with an average minimum of 40° F and an average maximum of 75° F.

Propagation and care. Chard is slow starting but easy to grow. It may be seeded directly or transplanted from a seedbed or from one point in the row to another. Sow seeds one-half to three-quarters of an inch deep, six to eight per foot, in rows two to three feet apart. It germinates in 7 to 14 days. When seedlings are four to eight inches tall, thin or transplant them to six to 12 inches between plants, depending on whether baby-sized plants or individual mature leaves will be harvested. During non-rainy periods irrigation in 14 to 21 day cycles will insure continuous yield and quality chard. Chard prefers moist soils to encourage production of new leaves. Nitrogen fertilizer will also stimulate growth. Like its beet relatives, chard is susceptible to yellowing viruses born by several aphid species and for which the crucifers serve as alternate hosts.

Harvest and postharvest practices. Once the leaves are 4 to 5 inches long, chard may be harvested. However, the full flavor and texture are not reached until the chard is about 50 to 60 days old. If the older mature leaves are removed with a sharp knife and the young inner leaves are allowed to remain, the plant will stay productive for up to a year.

USDA storage recommendations are 32°F(0°C) at 95 to 100 percent relative humidity, with an approximate storage life of 10 to 14 days.

Compiled by Keith Mayberry, farm advisor, Imperial County, Yvonne Savio, UC Master Gardener and Extension Secretary, UC Davis Vegetable Crops Department, and Claudia Myers, UC Small Farm Center.

Reviewed by Steve Temple, 12/12/89

Reviewed by Harry Agamalian, Farm Advisor, Monterey County, 12/20/89.

Reviewed by Yvonne Savio, 12/27/89

Captions:

Figure 1. Swiss chard has large, glossy, dark green or red leaves with fleshy stalks. (Photo from Marita Cantwell).

3/19/90