Swiss Card is an easy to grow, leafy green vegetable and very tasty to eat. Plant seedlings every couple of weeks to ensure a continued crop and this will provide home grown chard from late June until September.
Cooking
As it is thicker, the main chard stem takes a little longer to cook than the leaf so steam for one minute with the stem facing downwards in a steamer then lightly fry in cold pressed rapeseed oil. Alternatively, remove the stem then slice and fry.
