[arugula]

Edible colour though, got to be a good thing! I went for the rainbow one too...

[JayG]

I've always been one for the Bright Lights ( ) and for some reason the yellow-stemmed ones always seem to do a bit better than the white or red.

Young leaves can be eaten raw (a bonus!) but I have to say that claims that you can cook the mature stems as a delicacy like asparagus would require more imaginative taste buds than wot I've got! 

[mumofstig]

The stems are ok in cheese sauce..........probably cos the cheese  flavours any veg 

[jazzbyrd]

I really love *Bright Lights* so pretty:). I sow some direct under a cloche and a few in modules. I also reserve some for my mixed summer annuals pots.

Jazz

[fatbelly]

I'm going to try Swiss Chard this year, but as I have never grown or eaten it I am unsure how to cook it or what parts to cook.
Any suggestions as to how to cook it and what parts are the best to eat.

Thanks FB

[DD.]

You eat it? 

I thought it was there to be looked at!

[prakash_mib]

You eat it? 

I thought it was there to be looked at!

[JaK]

 

I've just ordered 'bright lights' for my kiddies to grow.

[someoneorother]

I'm going to try Swiss Chard this year, but as I have never grown or eaten it I am unsure how to cook it or what parts to cook.
Any suggestions as to how to cook it and what parts are the best to eat.

Thanks FB

You eat the stems and leaves. Can eat it raw when young, in salads and such. When the leaves get bigger you cut the stalks out and cook them separately because they need a couple of minutes longer than the leaves. Cook it like spinach - steam, stir fry etc.

[TerryB]

Grow the rainbow variety every year. All the plant can be used but the stems tend to lose their colour when used in stew etc. Makes a great Gratin.

[SocksOn]

For some reason mine decided to survive the winter and all they had for protection was a tiny bit of straw!  :blink: They taste really nice foiled up and put on the BBQ come summer.... I've not had any issues with them so far so fingers crossed none this year.

[kermit]

Great veg. I get bad caterpillars and they leaVe it alone. Like others bad leaf miner damage though. Young leaves add colour to salad. Giant leaves get chopped up and used as spinach (wilted with butte and pepper, into curries, stews, pizzas etc, and I made a great soup last year).

[viettaclark]

I grow it every year and it survives everything!
Only problem I find is the difference in plant quality with different seeds. Last crop my leaves were big and a shiny dark green with lovely wide white stalks. This crop has been yellowed frilly weak leaves with no stalk to speak of. No change in soil.
Both lots of seeds were "Swiss Chard" but they're obviously different types.
I'm trying the rainbow this year.

[Trillium]

The silver one has the most nutritional value. But the others are prettier. I find I get a bit of slug damage on my chard, but not that much that I can't cut out the bitten bit and use the rest. The coloured ones tend to get more damage than the silver. Mostly chop chard up into soups. I leave plants at season end and it will last through quite a bit of frost until the serious cold hits it.

[Mazzie]

My fave veg, i love it dont care on the colour just love them all.  I had problems with slugs last year but a few pellets stopped that, pigeons arnt bothered and neither were the butterflies. 
Best way to cook is either whole as a young veg or cut the leafy bit off and wilt like spinach and steam the stem and serve with butter.  Takes a bit of extra time but tastes lovely