An attractive Swiss chard variety with extra-wide white stems. Leaves can be harvested as baby leaves when they are very tender and suitable for salads. If allowed to grow to full size the leaves and stems should be treated as separate vegetables, the stems can be sliced crossways, cooked in boiling water and eaten with butter, salt and pepper – simple, tender and tasty. In contrast, the large green tops can be chopped and cooked like spinach, or used as a home-grown substitute for grape leaves for wrapping.
Like all chards, White Silver can be sown at any time of year, but will always go to seed in late spring after growing though the winter. So an April sown crop will produce for over a year, while an October sown crop will be quite short lived.
White Silver is a gift that keeps on giving: it grows well year round outdoors, but over the winter months will produce very well if grown undercover in a polytunnel or greenhouse.
Position:
You can grow Chard in most parts of the garden as long as it is not in deep shade but will give a better yield when in a sunny spot. They require a good draining soil but that's their only key requirement soil-wise. While this plant is very forgiving and will grow where the soil is the poorest, like any plant this prolific grower will respond to compost, manures and fertilisers.
One planting will almost always last the season, so plan a permanent place for it. Chard grows well in a soil of around 6.5 - 6.8 an acidic soil will stunt growth. It is resistant to most plant diseases.
Sowing:
Sow from early spring to avoid the final hard frosts. Sow successionally from March through to August
Sowing Indoors:
Chard is normally sown directly into the soil, but for an early crop, a few seedlings can be started indoors. Transplant them outdoors when the night temperatures are at a min. of -2°C (28°F). It will sprout fairly early, and will not be harmed by spring frosts.
Sowing Direct:
Sow in Spring as soon as the soil can be worked. Sow the seed thinly 5cm (2in) apart at a depth of 1cm (½in). If growing more than one row, space the rows about 38 to 45cm (15 to 18in) apart. The seedlings will appear in about 15 days and should be watered for the first month or so if conditions are dry.
The plants will need thinning to about 15 to 25cm (6 to 10in) between plants. If left until around 15cm in height before thinning then the thinned plants can be treated like an early harvest and the young leaves will be extremely tender and tasty.
Cultivation:
Chard are hardy vegetables and will grow with little or no attention. Their main need is for weeding. This can be done by regular hoeing. An alternative is lay black plastic and let the plants grow through this. Black plastic is particularly useful for Swiss Chard because they stay in the ground for so long. To minimise the bitter mid-summer taste, make sure the plants get plenty of water.
Chard is sturdier than spinach and can cope better with water shortages, however you should still water regularly to ensure optimum growth and prevent bolting. Bolting leads to premature flower and seed production and will divert the plants energies away from leaf growth. If a flower stalk develops then clip it off to extend the harvest.
To extend harvesting past the first hard frost you can put the plants under a cloche or polytunnel to extend the growing season.
Harvesting: 25 days for baby leaf and 50 days to maturity for bunching.
Chard can be picked as soon as the leaves are large enough to harvest, usually in four to six weeks. The best leaves for salads are the younger leaves, about 8cm /3in long. Chard is a pick and come again crop use a knife rather than pulling off the leaves. For multiple harvests from the same plant simply pick the outer leaves and leave the inner younger leaves. Be sure not to damage the central terminal bud at the centre of the young growth. You can also if you wish harvest the whole plant.
Let the outer leaves grow as big as you want. If you can't eat it as fast as it is producing, cut and discard leaves as they begin to wilt. If the patch gets out of hand, do major surgery on the leaves. The inner leaves will take their place quickly.
As the weather cools, the leaves are their tastiest, if they turn a little too bitter in mid-summer, make sure to come back to them later. Harvests until the first hard frost, many gardeners pick Chard as late as Christmas.
Culinary Use:
After picking the leaves simply wash and add to salads or wash and then quickly heat in a pan using only the water that clings to the leaves after washing. This will avoid overcooked soggy leaves. Chard does not store well so should either be eaten within a few hours of picking or stored in the salad box of the fridge for a maximum of 3 days.