Swiss Chard – Giant Fordhook
$3.99
An old European variety cultivated since the 1920s, the Fordhook Swiss chard is eaten as spinach, raw or cooked. The Fordhook cultivar produces long crisp white petioles and beautiful dark green foliage that can reach 70 cm. Good tolerance to summer heat and light frost.
Additional information
Seeds | ~250 |
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Difficulty | |
Sowing | |
Lifecycle | |
Root cellar | |
Sowing season |
Growing tips
Conditions of germination:
- depth of sowing: 1.5 cm
- optimal temperatures of germination: 10 to 30 ºC
- time for germination: 5 to 10 days
When to sow:
- direct seeding when the soil can be worked in the spring (about 2 weeks before the last spring frost in your area) or when the soil temperature is around 7-8ºC
- successive sowing every 2 weeks for a continuous harvest until August for a fall harvest
Sowing technique: in pocket
In the same hole, sow 3 to 5 seeds spaced about 1 to 2 cm apart; when the seeds have germinated and the seedlings have reached a height of 5 cm, keep all the plants if space is available or keep only the best plants.
Distance in the garden:
- between plants: 15 to 30 cm
- between rows: 45 cm
Height of the plants: 50 to 70 cm
Soil: cool and well drained
Water: regular watering
Exposure: full sun, but also tolerates light shade in summer
Days to harvest: 25 to 30 for young leaves and 50 to 60 for mature leaves
Specificity:
- harvest the leaves by cutting them slightly above the base of the plants and starting with the largest ones on the outside
- sow more tightly for consumption of young shoots
- continuous production until frost
- grows well in pots
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