John M

Swiss chard does come from beets, but it’s not the root you’re thinking of.   Both Swiss chard and beets belong to the same plant species, *Beta vulgaris*, which makes them incredibly close botanical cousins.   When people ask if Swiss chard comes from beets, they’re often surprised to learn that chard is actually a … Read more

Swiss chard does bolt from heat, and it’s a common frustration for many gardeners.   When temperatures soar, swiss chard heat stress triggers a survival mechanism that sends the plant into seed production mode.   Instead of growing those tender, delicious leaves you love, swiss chard bolts by shooting up a tall flower stalk.   … Read more

Swiss chard does come back every year in many climates, but it’s not a true perennial like asparagus or rhubarb.   In most gardens, Swiss chard is grown as an annual, meaning it completes its life cycle in one season and then dies.   However, Swiss chard is actually a biennial plant, which means it … Read more

Swiss chard does attract pests, but it’s not a magnet for every bug in the garden the way some other leafy greens are.   If you’ve been noticing holes in your chard leaves or sticky residue on the undersides, you’re probably dealing with a few specific culprits that just love this crop.   The good … Read more

Sautéing Swiss chard does remove some oxalic acid, but it doesn’t eliminate it completely.   When you sauté Swiss chard, the heat and the cooking process cause a portion of the oxalic acid to leach out into the cooking liquid or break down.   However, the reduction is only partial, so you’re lowering the oxalic … Read more

Cooking Swiss chard does reduce oxalates, but the reduction is significant only if you use the right technique. Boiling is the most effective way to lower oxalate content, while steaming and sautéing offer only modest reductions. If you’ve been worried about the oxalates in Swiss chard and how they affect your kidneys or joints, you’re … Read more