Re: Swiss chard
On Wed 25 Aug, Charlotte Bedsole wrote:
> I have the "most beautiful" swiss chard called Bright Lights. It is so colorful that
> next year I plan to use it as a border in my flower garden. However, I can't find an
> y way to use it in cooking. I've searched the web for recipes, but, alas........it is
> so bitter I just don't like it.
>
> Any suggestions?
>
That's the multi-coloured strain. I haven't grown it as such but I
would treat it with a certain amount of suspicion as the rhubarb chard
is definitely tougher than the green sort and tends to go to seed more
readily, the name bright lights suggests it could be mainly ornamental.
Also when did you sow it and did it have enough water in the early
stages?. I have not had any problem of bitterness on the green sort but
I would only sow very early in the year or from late July onwards,
either way it would not get the extreme heat and perhaps dryness of
midsummer. Hint on the gren sort, look for the seedlings with pink or
red round the stems, they make the best plants with pure white midribs
and crisp dark green leaves. Allan
--
Allan Day Hereford allan@crwys.demon.co.uk
