Growing chard: leaf and stem from your own bed
Chard is a close relative of beetroot – except that here it is the leaves and stems, not the root, that end up on the plate. It is hardy, undemanding and productive over a long period.
Sowing
- Direct sowing into the bed from spring; the seed clusters often produce several seedlings, which are thinned later
- Varieties: Leaf chard for tender leaves, stem chard for broad stems – colourful varieties in yellow, red and orange are an eye-catcher too
- According to the BZfE, the outdoor season in Germany runs from May to September
Care and harvest
- Keep evenly moist so the leaves stay tender
- Harvest: Always cut the outer leaves and leave the heart – that way chard keeps growing for weeks
- Cook leaves and stems separately, as the stems take a little longer
Good to know
Like spinach, raw chard contains a relatively high amount of oxalic acid. For healthy people this is harmless, and blanching reduces it (BZfE).
Storing
Best used fresh. Wrapped in a damp cloth, chard keeps for one to two days in the fridge's vegetable drawer (BZfE).
Sources
- German Federal Centre for Nutrition (BZfE): Mangold: Blatt und Stiel genießen, as of 25 Feb 2026, accessed 5 Oct 2026
- German Federal Centre for Nutrition (BZfE): How-to: Mangold, as of 31 Mar 2025, accessed 5 Oct 2026
The sources support individual statements in this article. The organisations named have neither reviewed nor endorsed it.