The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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How to Grow Chard

Chard, often called Swiss chard, is a cool-season biennial grown as an annual. Sow chard in the garden 2 to 4 weeks after all frost has passed in spring. To get an early start, sow chard indoors as early as 3 to 4 weeks before the average last frost date in spring for transplanting out when plants are 3 to 4 inches tall. Once established chard will tolerate heat and frost. Plant chard also in summer for a fall harvest.

How to prepare and cook chard: click here.

Try sauteed chard: click here.

Description. Chard is a member of the beet family grown for its rosette of large, crinkly green leaves on thick red or white stalks. Plants can grow to 16 inches tall and leaves and stalks can be harvested several times over the course of a season on a cut-and-come-again schedule.

Yield. Plant 2 to 3 chard plants per household member.

Site. Grow chard in full sun; chard will tolerate partial shade. Chard grows best in well-worked, well-drained soil rich in organic matter, although chard does not favor soil that is too acidic. Chard grows best in a soil pH of 6.0 to 6.8.

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Sautéed Chard

Chard leaves have a hearty, yet mild spinach flavor. Chard stalks have a delicate, celery-like taste and crunch.

To get a bit of both flavors and texture sauté chard for 2 to 3 minutes after slicing leaves and stalks together crosswise.

Here's how we sautéed our just picked from the garden chard to match with the delicate flavor of grilled orange roughy: slice crosswise 6 to 8 chard leaves, place in a pan with 4 or 5 tablespoons of extra virgin olive oil, one or two medium garlic cloves chopped, and a dash of lemon-pepper to taste; sauté over a medium flame until just tender-crunchy and sprinkle with fresh lemon juice before serving.

Sautéed chard comes together so fast and is so flavorful that you will find yourself bringing it to the table all summer.

The key to flavorful chard is to make sure you don't overcook it. Chard cooked in less than 3 minutes will preserve its mild, sweet flavor.

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Swiss Chard

Swiss chard, chard, silver beet, spinach beet, leaf beat, sea kale, Swiss beet, sea kale beet, Indian spinach—are all the same vegetable. Don’t get dizzy!

Swiss chard leaves have a hearty, yet mild spinach flavor. Swiss chard stalks have a delicate, celery-like taste and crunch.

Serve chard greens raw alone or in a mixed green salad. You can also steam or boil chard greens just like spinach.

Cut chard mid-ribs and stalks into pieces two or three inches long and simmer them until tender. Serve them hot with butter or chilled with light vinaigrette. You can cook and serve chard stalks just like asparagus.

The season for Swiss chard is spring through late fall, April through November in the Northern Hemisphere.

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Rainbow Chard

Chard—which is often called Swiss chard in the United States and is known as silver beet or sea kale beet in Britain—can still be found locally fresh just about everywhere that snow has not yet hit the ground.

Chard is harvested from late spring until late fall. Right now keep your eyes peeled for rainbow chard. The variety you are likely to find is called “Bright Lights.” It is a cacophony of dazzling multicolored stems: gold, pink, orange, purple, red, mauve and white in electric and pastel variations. The stems are set off by deep green or bronze leaves.

Chard can be harvested at maturity when the leaves reach about 6 inches (15 cm) in length or when smaller for the mild baby chard taste. If you choose rainbow chard, you’ll want to wait until the plant is mature and the stems are at their most colorful.

Choose: Select chard with stalks that are crisp and unblemished and with leaves that are tender and evenly colored. Chard can be stored in a plastic bag in the refrigerator for up to 3 days.

Serve: You can prepare chard stalks like asparagus and the greens like spinach. Be sure to prepare them separately. You can blanch the stalks in salted water for 1 to 2 minutes or until tender. If you steam the stalks allow 8 to 15 minutes and if you braise them in the oven allow 20 to 30 minutes for them to cook. Tender, fresh chard leaves can be served raw in salads just like spinach or they can be cooked like spinach, allowing 5 to 8 minutes when steaming or boiling.

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