Organic Swiss chard 'Fordhook Giant'

Organic 'Fordhook Giant' Swiss chard (Beta vulgaris subsp. cicla) from McKenzie seed company, a vigorous variety with broad leaves and fleshy white stems

'Fordhook Giant' Swiss chard is a heritage variety renowned for its abundant production , high heat tolerance , and exceptional foliage quality. It produces large, thick, tender, dark green leaves supported by large, fleshy white ribs , offering a texture and flavor delicately reminiscent of spinach.

Highly versatile, this Swiss chard can be harvested leaf by leaf or cut almost at ground level: the plant regrows continuously throughout the season. Both the leaves and stems are entirely edible and lend themselves to a multitude of culinary preparations. It is also valued for its ability to tolerate heat well , making it an excellent choice when spinach becomes difficult to grow.

Robust and productive, the 'Fordhook Giant' is equally well-suited to traditional vegetable gardens as it is to raised beds and containers. It is safe for bees and contributes to garden biodiversity.

Companion plants: Beans, Peas, Lettuce, Onion
Plant enemies: None notable

Spread/Habit: Wide clump, upright foliage
Foliage height: 30 to 50 cm
Seed producer: McKenzie
Seed type: Heirloom
Physical type of seed: Seeds
Quantity per packet: Approximately 40 to 45 seeds
Special features: Large, dark green leaves, thick white stems, excellent heat tolerance, continuous regrowth

Leaf color: Dark green
Stem color: Creamy white
Texture/flavor: Tender leaves, mild and slightly earthy taste
Cold tolerance: Sensitive to frost

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Farming method

Sow directly outdoors once the soil has warmed up and all risk of frost has passed. To speed up germination, it is recommended to soak the seeds for 12 hours in room-temperature water before sowing. The optimal soil temperature is between 13 and 24°C .

Prepare a rich, loose, and well-drained soil. Sow at a depth of 1.3 cm (1/2 in) , gently press down the soil to ensure good seed-to-soil contact, then water gently. Germination usually occurs in 7 to 10 days .

When the seedlings are a few centimeters tall and have 2 to 3 true leaves, thin them out to maintain a spacing of approximately 25 cm between plants, with rows spaced 45 cm apart. The removed seedlings can be eaten as young shoots.

For continuous production, sow seeds successively every 10 days for approximately 4 weeks .

Ideal exposure: Full sun to partial sun (level 2 to 3)
Watering: 2.5 to 5 cm of water per week , regularly and consistently

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Harvesting and preservation

Harvesting typically begins 50 to 60 days after sowing . Leaves can be picked individually as needed, or stems can be cut just above the ground to encourage rapid regrowth. Regular harvesting promotes prolonged production.

Swiss chard can be kept for a few days in the refrigerator and freezes very well after a light blanching.

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Usage ideas

• Fresh salads
• Quiches and savory tarts
• Steaming or sautéing
• Creamed or braised stems
• A substitute for spinach in many recipes

McKenzie's organic 'Fordhook Giant' Swiss chard is a reliable choice for the vegetable garden, offering high yield, versatility, and robustness . It's an ideal variety for gardeners seeking a generous, easy-to-grow, and flavorful crop that can produce for a long time, even when temperatures rise.