[Rangerkris]

We like colour at out plot, i put 6 out yesterday.

[Paul Plots]

We like colour at out plot, i put 6 out yesterday.

I prefer the "plain" Swiss Chard rather than "rainbow" chard. I find the leaves much more tender and the white stems are pretty good too now and then. 

[Rangerkris]

I don't think we have ever got around to eating it i prefer Kale and spinach with a knob of garlic butter.

[arugula]

and it looks pretty 

And that's important too!

We're sowing it soon too. Haven't grown it before but as I understand its not unlike spinach, it gets my vote.

[DD.]

I'm trying it for the first time - it looked so pretty at Heligan!

[JaK]

I've sown some for the first time this year too. It seems to take a while to get going but it does look very pretty and gives the veg beds a good splash of colour.
 

[Zippy]

It over-winters too even if it gets frosted.

[Azazello]

I planted some last year and enjoyed eating it.

It's sturdy reliable and quite tolerant of a wide range of conditions; a good crop to have.

[1st time veg grower]

It over-winters too even if it gets frosted.

This is precisely why I'm growing/eating it for the first time this year too - when looking for veg for winter, it just kept coming up again and again on searches, so I thought there must be something in it! I've got 'bright lights' and 'Rhubarb' Chard to try. Hopefully something to keep me and the chucks going over the winter months!

[mumofstig]

I admit the coloured ones look very pretty, but have found that it's the 'ordinar' white swiss chard that is strongest growing for overwintering IMO.

[Paul Plots]

I admit the coloured ones look very pretty, but have found that it's the 'ordinar' white swiss chard that is strongest growing for overwintering IMO.

True... Swiss Chard can withstand wind battering and freezing temperatures and still be there ready for picking right through the winter into Spring. But.... it tastes pretty good.

[needssomehelp]

sorry for butting in, but ive just planted out some rainbow chard, how do you cook it, can it only be cooked as spinach or can it be roasted with other veg, i roast the leaves off of beetroot bloomin luverly!  can the leaves be eaten raw in a salad ?

[someoneorother]

All of the above are fine, although if you're going to eat it raw it's best to pick the younger leaves, obviously. If you roast beet leaves then chard will behave the same (being the same plant, more or less), or you can treat like spinach. Best to cut the stems out and cook for a few minutes longer than the leaves, I find.

[shokkyy]

You've made me want to try some now. I've never even eaten it, let alone grown it, but I just looked it up and apparently it's second only to spinach in terms of health benefits. But they did recommend boiling rather than steaming, because that apparently helps to reduce oxalic acid content (which can encourage formation of kidney or gall stones). They also suggested using the stems in stir fry, which is an interesting idea.

I have to admit I rarely eat spinach because I just don't enjoy the texture of it, always seems rather chewy.

[Paul Plots]

sorry for butting in, but ive just planted out some rainbow chard, how do you cook it, can it only be cooked as spinach or can it be roasted with other veg, i roast the leaves off of beetroot bloomin luverly!  can the leaves be eaten raw in a salad ?

Being a non-adventurous cook I mostly steam Swiss Chard but its wide white stems can be used in stir-fry as can its leaves. It's lovely gently heated in a pan with a little butter to soften it. It is a great ingredient in lasagne dishes plonked in with a white cheese sauce.

My personal favourite: tender steamed chard, poached egg and smoked haddock.