Organic 'Fordhook Giant' Swiss chard (Beta vulgaris subsp. vulgaris) is a biennial leaf vegetable generally grown as an annual. This product contains approximately 100 organic seeds, with a 50-day reference and a reference germination rate of 90%. The cultivar produces large dark green leaves and thick white stalks. Leaves and stalks can be steamed, sautéed, braised, added to soup, or baked in gratins. The upright plant provides repeated harvests when its centre remains intact. It prefers cool temperatures, tolerates moderate heat with adequate moisture, and withstands light frost. Outer leaves regrow after careful cutting, extending production beyond a single harvest date.

Direct-sow two to four weeks before the last frost or once soil reaches approximately 10°C. Chard seeds are clusters that may produce several seedlings. Sow 1–2 cm deep, initially leaving approximately 15.2 cm between clusters. Maintain consistent moisture, then thin to 30.5 cm by retaining the strongest plant in each group; also leave 30.5 cm between rows. Grow in sun or partial shade in fertile, moist, well-drained soil with pH above 6. Add mature compost and mulch without covering the crown. Deep watering during warm periods helps maintain tender stalks, while airflow reduces leaf disease problems.

Harvest outer leaves once they reach the desired size, using a clean knife without injuring young centre leaves. Thick stalks often require longer cooking, so begin them before adding the leaf blades. The 50-day reference varies with climate, sowing date, and desired harvest size. During growth, monitor slugs, leaf miners, aphids, leaf spots, and water stress. Remove diseased leaves, maintain airflow, and irrigate at soil level. Light protection can extend fall harvest. Refrigerate clean leaves promptly and discard any portion showing rot, contamination, or questionable storage. Keep harvested produce shaded until it can be cooled.