Swiss Chard
Updated: Sep 21
Growing Together Newsletter: Issue #5
Swiss Chard
[Scientific name: Beta vulgaris var. cicla]
Growth
Swiss chard is a leafy green vegetable in the beet family, valued for both its tender leaves and colorful stems, which can be eaten cooked or raw. Swiss chard grows quickly in cooler weather but is more heat tolerant than many other leafy greens, making it a reliable crop throughout spring and summer. It grows best in full sun, well-drained soil and a soil pH of 6.0-7.0. Incorporating compost or aged manure into the soil before planting can help improve fertility and support healthy growth.
History
Swiss chard originated in the Mediterranean region and has been cultivated for centuries as a leafy green vegetable. Despite its name, it is not native to Switzerland; the term “Swiss” is believed to have been popularized by botanist Karl Koch to distinguish it from other chard varieties.
Diseases / Pests
Swiss chard can be affected by several common garden pests, including flea beetles, slugs and snails. Flea beetles create small “shot-hole” damage in leaves, while slugs and snails leave irregular holes and visible slime trails. To help manage these pests, inspect plants regularly, use row covers to protect young plants, reduce excess moisture around the base of plants and hand-pick slugs and snails when visible. Placing boards or other flat surfaces near plants overnight can help trap slugs for easier removal in the morning.
Preservation
Fresh swiss chard can be stored in the refrigerator for up to one week. For best quality, store unwashed leaves in a ventilated plastic bag and wash just before use.
Swiss chard can also be frozen for longer storage. To freeze:
Rinse leaves in cold water to remove any dirt. Discard large stems.
Blanch the leaves. Cover with a lid to steam heat and cook until wilted, about 2 minutes.
Immediately transfer to ice water, making sure to stir constantly to cool leaves rapidly. Drain well.
Once the chard is cold, freeze in sealed bags for up to 12 months.
Consumption
Swiss chard is a versatile vegetable that can be enjoyed in many ways. The tender leaves can be eaten raw in salads or cooked by sautéing, steaming or adding them to soups, pasta dishes, casseroles or egg dishes. The stems are also edible and can be prepared similarly to asparagus or celery by roasting, steaming or sautéing. As a member of the beet family, swiss chard is a nutrient-dense vegetable that provides vitamins A, C and K, along with minerals and fiber.
Garlicky Swiss Chard
Ingredients
2 bunches swiss chard, stems removed
1 tablespoon olive oil or other oil
2 garlic cloves, minced
Large pinch red pepper flakes
Directions
Stack chard leaves on top of each other and slice into ¼-inch strips.
Heat oil in a large skillet or pot over medium heat. Add garlic and red pepper flakes, cooking until fragrant.
Stir chard in, coating with oil. Cover the pan and cook for two minutes, or until the chard begins to wilt. Uncover and continue cooking for an additional two minutes.
Serve with a fried egg or alongside a slice of sourdough bread spread with whipped ricotta cheese and topped with garlicky swiss chard.
Nutrition
Recipe makes 6 servings. Each serving provides 50 calories, 2.5 grams (g) fat,
3 g protein, 6 g carbohydrate, 2 g fiber and 320 milligrams sodium.
Compiled by Clair Frydenland and Anna Seefeldt, former NDSU dietetic interns and Julie Garden-Robinson, Ph.D., R.D., L.R.D, Food and Nutrition Specialist. Reviewed May 2026 by Lindsey Barton, B.S.
North Dakota State University is an equal opportunity educator and employer. This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print) print, audiotape, American Sign Language, etc.) should contact NDSU Extension at 701-231-1865.
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