Description
CULTURE: Soil pH should be over 6.0. Cool and mild weather is preferred, though chard has some heat tolerance. Seeds germinate in soil temperatures from 40-100°F (5-38°C) with an optimum of 86°F (30°C). Seedlings will tolerate light frosts, and mature plants are hardy to moderate frosts. It may overwinter in mild areas.
TRANSPLANTING: Sow seed in a cold frame or indoors in early spring, about 5–6 weeks before transplanting out after heavy frosts become infrequent. Sow seeds ½” deep, 2 seeds every 2″, thin to 4″ apart. Transplant out 4″ apart in rows 12–18″ apart.
DIRECT SEEDING: Sow beginning midspring and on into midsummer (fall where winter is mild).
BUNCHING: Sow about 6 seeds/ft., ½” deep, rows 18–24″ apart. Thin to 4–6″ apart for larger leaves. Cut for bunching at any stage; new leaves will grow.
SALAD MIX: Sow in a 2–4″ wide band, 1″ apart, 40 seeds/ft. Clip in about 5 weeks.
HARVEST: Clip mature leaves individually for home garden or for bunching for market. New leaves will grow multiple harvests. For baby leaf, clip young plants just above the soil. Multiple harvests are possible because the plants will grow new stems and leaves. Commercial growers may want to limit to one harvest to avoid half leaves.
AVG. DIRECT SEEDING RATE: BUNCHING: For bunching: 1 oz./300′, 3¼ oz./1,000′, 4½ lb./acre at 6 seeds/ft. in rows 24″ apart. For baby leaf: 1 oz/45′, 1⅓ lb./1,000′, 39 lb./acre at 40 seeds/ft. in rows 18″ apart.
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