Swiss chard is the beginner-friendly veggie your garden needs. Here’s how to plant, grow, and harvest it with ease. Bright, beautiful, and bursting with nutrients ...

There is also Rhubarb, which produces red leaves, and the traditional green leaf cultivars Lucullus and Fordhook Giant. If Swiss chard doesn’t sound appealing, many herbs could be grown now also.

If you're struggling to serve up Swiss chard without leaving it overpoweringly bitter, you should try these tricks to make it ...

Swiss chard can be harvested anytime you feel the leaves are ready to eat, by simply using a pair of scissors to cut the leaves off the stem. The less mature the plant, the more tender the leaves ...

Using a sharp knife, cut off the leaves, trim the stems, then give it all a good wash. After air drying the chard for 30 minutes to an hour, separate the leaves and stalks and pack into freezer bags.

Servings: 4 Yield: About 1 1/4 cups INGREDIENTS 1 cup green or red Swiss chard, stemmed and finely chopped 1 garlic clove 1/4 teaspoon coarse salt 1 cup low-fat Greek yogurt (or non-dairy yogurt) 1 ...

Swiss chard graces the produce aisle all year, but peak season is June through August. Look for crisp, brightly colored leaves, veins and stems with no cracks, wilts or discolorations.

Swiss chard may be seeded directly in the garden or grown as transplants. Plants should be grown 6 to 12 inches apart, and the leaves can be harvested 45-60 days after sowing the seeds.