Fordhook Swiss Chard is a fast-growing annual with wide, crinkled green leaves with white stalks and veins flowing throughout the foliage. The leaves are succulent and tender, and without the bitterness of pigmented varieties.
It is a super food due to its rich supply of flavonoids, and it is an excellent source of vitamins. This variety of Swiss chard can be eaten raw, sautéed, baked, or grilled.
Start seeds in trays indoors with supplemental heat for best germination. Transplant seeds in warm soil, in a location that will receive part shade to full sun (more sun is best). Swiss chard does not require a lot of upkeep, but be sure the soil is adequately moist with even watering.
Begin harvesting outside leaves when plants are 6–8 inches tall.
Pick up to one-third of the outer leaves as needed, and let more leaves grow from the center of the plant. If desired, harvest the whole plant 2 inches above ground, and it will grow back. Pick very young leaves at 2–4 inches for using fresh in salads.
Since Fordhook Swiss Chard is wind-pollinated, be sure to separate them from other varieties of chard and beet by at least 2 miles to preserve genetic purity. Chard plants must weather the winter in order to produce seed. Dig up the roots and store them in sand, without the roots touching, in a cool and humid location; replant in early spring and the plants will go to seed. Wait until seed heads are fully grown and dry before removing them. The seeds will readily come off the stems after they are completely dry. Store seeds in a cool, dry place for up to five years.