Chard

[Flummery]

I'm fascinated by the Bright Lights chard. I know a few of you have grown it this year. How does it compare with the traditional green chard with white stems in terms of flavour? I'm thinking of my next year's planting (aren't we all?) and wondering which to order.

[Alice]

Thanks for the question Flummery. I've grown Bright Lights this year and got a good crop. Don't know if the flavour is better then the plain stuff, but it does look good in among ornamental stuff so it does earn it's space. Look forward to the replies.
I used some tonight in a curried lamb and spinach recipe. Couldn't tell the difference - but maybe I've got an uneducated palate.

[momol]

Hi Flummery and Alice,

I have grown the normal white chard ( bionda di taglio) last year and have grown the rainbow chard this year (they are still growing up to now).
I think the white one does smell slightly milder ( less green aroma) and the stems are slightly thinner and softer too but the taste are really the same.
If You consume the young leaves of rainbow chard , you will not notice the green aroma and that should solve the problem of smell.
I personally like the rainbow chard due to the attractive colour .
I am just wondering about the vulcan chard, how would it taste and smell in comparison with the white one and the rainbow chard ?
I am planning to plant vulcan chard for next year apart from the rainbow chard.
Many thanks for any reply.

Momol

[sewer rat]

I have grown Bright Lights this year and my customers have all enjoyed it, despite some initially expressing reservations - purely because they had neither seen it or heard of it before. However, in my opinion it does not yield as much or recover as quickly after cutting as normal white ribbed Swiss Chard, so from my point of view, I'll be growing more normal chard next year, though maybe a couple of drills of Rainbow lights just for a change for my customers.

[Nicos]

I grow it each year - love the stuff!

[wellie]

For what it's worth, because I'm sure we've all suffered in different ways in different regions with the weather this year, but I found that the yellow and red 'Bright Lights' bolted WAY ahead of the ordinary one.... and I so far, up until now, allegedly, have not noticed too much of a taste difference in the chards of differing colours. I'm still using the ordinary one, and we're loving it.
Previously, I've grown the red one successfully, and gorgeous it was, but this year, no...

[kentvegplot]

'Bright Lights' has been a major success this year. I am still picking from a spring sowing. The larger leaves get too tough to use, so they just go on the compost.

It does have a strong flavour, but our household seem to love it.

Anyone know whether I should dig up the plants, or just let them go on and on until they seed?

[Hazel at the Hill]

Ok peeps, dopey question time...

I sowed a short row of 'bright lights' in the middle of August. I've not grown or eaten it before and it was one of the few seed packets in my (extensive!) seed collection that could be sown at that time.

I had a grand total of ONE seedling which made it to plant size, and a very pretty red colour it is too.

Er...which bit do I eat? And what's the best way of cooking it?

[la cebolla grande]

I had the same problem this year trying to germinate chard (white stemmed, bright lights and 'everlasting spinach') and discovered, eventually, that it was being nobbled by sparrows - I've never had this problem before, and guess it was down to the unusual weather maybe?

On the 3rd attempt I started them off in a seed tray then planted out. That worked, if a bit of a faff for something that usually is so easy to grow.

Taste-wise I can't tell the difference, but we are not keen on the taste if on its own, so tend to mix it in with other things. You can eat the leaf and stem - start cooking the stems before adding the leaves, boil, stir fry, drop into curries etc. Harvest a few from each plant and they will just go on and on and on. BTW we made a stunning baked omelette using our own garlic, onions and chard and kale leaves. Yummy!!

They don't seem to bolt around here (though v hot and dry) and I just keep my chard in until it gives up - can be 2-3 years!! I love the colours of bright lights, but I agree it doesn't seem quite as robust a plant as the white stemmed and/or everlasting spinach - are they the same thing, seem awfully similar!!

LCG

[Birdie Wife]

Has anyone tried turnip greens (Real Seeds sent me some seed) - the description on the packet says it's been bred for lots of tender leaves rather than roots, as an alternative to chard or perpeturla spinach - just wondered if anyone can tell me how the taste compares?

[Flummery]

So it seems you pays yer money and takes yer choice? Coloured not quite so hardy/robust. I've grown the plain green with white stems before. Might just give the rainbow a whirl - thanks for answering folks.

[stigoftheplot]

I grew bright lights chard for the first time this year & I beg to differ on the taste thing. To me they do have different tastes. I dont like the dark green at all- good job the rabbits do- the light stuff is much the same as perpetual spinach tho I do think I prefer the latter and the ruby chard is lovely. I always have the perpetual spinach anyway so I think when this batch of mixed chard dies I'll grow just the ruby.

[Two_Sheds]

Er...which bit do I eat? And what's the best way of cooking it?

Pull the leaves off as needed from the outside first, that way the plant will throw up new tender leaves in the middle.

You chop and eat the stem/ribs (texture like celery) after boiling/steaming for a few mins. Nice in a cheese sauce.

the leaves I find are best shredded with scissors, steamed lightly. I like them as they are, but OH insists they are "hidden" in something like bubble and squeak.

[Hazel at the Hill]

Pull the leaves off as needed from the outside first, that way the plant will throw up new tender leaves in the middle.

You chop and eat the stem/ribs (texture like celery) after boiling/steaming for a few mins. Nice in a cheese sauce.

the leaves I find are best shredded with scissors, steamed lightly. I like them as they are, but OH insists they are "hidden" in something like bubble and squeak.

Many thanks, 2sheds - I'm hoping that it will make a change to the kale/cabbage combo which would appear to be my staple veg over the next 4 months or so...

Mind you, there's only one of it, so I shall have to be sparing!

[Flummery]

Well, it seems that I might be heading for a white stemmed one - lucculus (sp?) for hardiness and flavour. Might try bright lights another year. Growing for flavour first, colour second.