I was always under the impression that kale, chard, and collards were all in the same family and therefore followed the instructions for planting kale for all of them. Not until I started really studying and starting my plants from seed did I find out that chard is not only from the beet family (goosefoot) but the same species (Beta vulgaris) as beets! They are grown using the same methods and there are several varieties to choose from; chard, here and beetroot, here. Our friend, kale, is actually from the cabbage family and we will talk about that family later this week.
Seed Starting and Propagation
Beets and chard aren't too picky about where they get planted just make sure you have some compost mixed in with your soil. They don't mind the cold at all so go ahead and sprinkle seeds right into the soil when temperatures are in the 50's. Once the seedlings are 3-6" tall, thin them to about 4" apart. Because I don't like to waste any seeds I plant them in one foot squares with 4 swiss chard plants per square and 9 beet plants per square, do whatever works for your garden. Chard can be started indoors 7 weeks before the last frost (last week in March for zone 5) then transplanted in the garden 3 weeks before last frost.
Care
Keep constantly moist while young, up to 3", water daily if necessary but be careful not to over water or you will have split roots (for the beets). Mulch plants once established and take watering down to once or twice a week, still keeping moist. Cut off any yellow or overgrown outer leaves.
Companion Planting
Grows well near bush beans (but does not like pole beans), onions, kohlrabi, lettuce and cabbage family. Keep away from mustard and pole beans.
Harvesting and Preserving
- Both should be harvested when young and tender as they tend to get fibrous and the beet woody as they mature. For beets, pull up on the greens when the root is about the size of a ping pong ball, both the greens and root can be eaten. Chard can be harvested when 6-9" tall, start cutting from the outer edge every week or when you want to eat them. If the leaves get too large they won't taste as good. (Several times I have let mine get to large and I will cut them, dehydrate and make into garden greens powder).
- Pickle and/or bottle beets.
- Beets can be washed and frozen for future use, as well as dehydrated.
- Chard can be washed, wrapped in paper towels and placed in a freezer bag for freezing.
- Make beetroot powder and frozen puree - just follow the instruction for making carrot powder, here.
- Swiss chard can be mixed with other greens, like kale and spinach and then made into a nutritious garden greens powder, here.
Nutrients and Other Uses for Beets and Chard
- Very high in nutrients, in fact they were once used medicinally to cure many ailments.
- Folic acid, potassium, calcium, betacyanin, iodine, sulfur, vitamin B's and C.
- Beets make a great natural dye and cosmetic coloring. You can apply fresh beet juice to your lips for a natural colorant or use beet powder mixed with equal parts arrowroot for a blush or eyeshadow. I love to use beetroot powder for coloring bath salts and bath fizzies.
Resources and Extra Reading
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What tips do you have for planting and using beets and chard?
