Swiss chard

A distinction is made between stem or ribbed chard and cut or leaf chard. The leaves can be smooth or curly and the color of the stems and leaf veins ranges from white to green to yellow, orange and red tones.

Swiss chard
Swiss chard

Swiss chard – Fresh from Pfalzmarkt

J Jan
F Feb
M Mar
A Apr
M May
J Jun
J Jul
A Aug
S Sep
O Oct
N Nov
D Dec

Cultivation & harvest

Evenly moist soil with good structure and deep, humus and nutrient-rich properties form a solid basis for growing chard. In addition, a sunny to semi-shady location supports a high-yield harvest.


Swiss chard can be steamed, eaten raw or marinated as chard salad, or served in a soup, stuffed with a savoury filling or simply as a vegetable side dish. The stems can be prepared in the same way as asparagus.


Swiss chard only keeps for a very short time after harvesting and should be consumed as quickly as possible. It is best stored wrapped in a damp towel in the crisper drawer of the fridge, then it will keep for around two days.