Chard 'Golden Giant'

Family: Amaranthaceae Leafy Green

Planting Schedule

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Sunlit stems are the first delight of Chard ‘Golden Giant’—a bold, warm golden-yellow that glows against lush, deep-green leaves.

At maturity, the leaves are broad and tender with a gently crisp bite, offering a vivid, mellow flavor that shines in fresh bunches and becomes especially captivating when roasted or folded into vibrant sauces. Grow it for a long, generous harvest window—one plant that looks as magnificent as it tastes.

Light: Full SunMaturity: 55 DaysHabit: Rosette

Botanical illustration of Chard 'Golden Giant'

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Chard 'Golden Giant' Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Direct Sow	Jun 1st	Jul 26th – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 19th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jul 9th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jul 9th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jul 13th – Sep 21st
Zone 4a	Direct Sow	May 15th	Jul 9th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jul 7th – Sep 27th
Zone 5a	Direct Sow	May 8th	Jul 2nd – Sep 30th
Zone 5b	Direct Sow	May 4th	Jun 28th – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 25th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 19th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jun 14th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jun 4th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 26th – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 17th – Nov 12th
Zone 9a	Direct Sow	Mar 6th	Apr 30th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Apr 5th – Dec 9th
Zone 10a	—	Oct 1st	Nov 25th – Feb 28th
Zone 10b	—	Oct 1st	Nov 25th – Feb 28th
Zone 11a	—	Oct 1st	Nov 25th – Feb 28th
Zone 11b	—	Oct 1st	Nov 25th – Feb 28th
Zone 12a	—	Oct 1st	Nov 25th – Feb 28th
Zone 12b	—	Oct 1st	Nov 25th – Feb 28th
Zone 13a	—	Oct 1st	Nov 25th – Feb 28th
Zone 13b	—	Oct 1st	Nov 25th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	5

Culinary Notes

Chef's Note

‘Golden Giant’ chard gives you a warm, sunshiney stem and broad, tender leaves that stay pleasantly snappy—perfect when you want greens that don’t collapse instantly. Roast or fold into a tangy, creamy sauce and you’ll get that crisp-to-silky contrast the best chard is built for.

Best Uses

quick sauté with butter to keep the leaves glossy and not rubbery
roast stems until golden and caramel-edged, then toss with the leaves for wilted volume
fold into lemony yogurt or tahini sauces for a creamy, tang-bright coating
sturdy braises or sheet-pan bakes where it holds shape

Flavor Profile

mellow, sweet-leaning greens flavor tender leaf with a gently crisp bite earthy mineral finish roasted-sweet stem character

Kitchen Pairings

lemon butter or extra-virgin olive oil goat cheese parmesan eggs tahini

Frequently Asked Questions

What’s a common chard (Beta vulgaris var. cicla) pest or disease problem, and how do I fix it?

Leaf spot and downy mildew can show up as dark spots or fuzzy, gray growth on chard leaves, especially when foliage stays wet. Remove and discard infected leaves, water at the soil line (not overhead), and improve airflow by spacing plants so leaves don’t stay damp. If issues persist, use a labeled fungicide for edible leafy greens and restart with fresh soil if the problem is severe.

How often should I water Swiss chard during the main growing phase?

During the main leaf-growing phase, keep the soil consistently evenly moist—about 1 inch of water per week total, adjusted for heat and rainfall. Water when the top 1 inch of soil starts to dry, aiming for deep soaking rather than frequent light sprinkles. Avoid letting it swing between dry and soggy, which can reduce leaf size and increase disease pressure in Beta vulgaris var. cicla.

How can I tell when Swiss chard ‘Golden Giant’ is ready to harvest?

Harvest when leaves are large enough to eat—typically around 55 days, with plants forming a solid crown and thick petioles (stalks) that feel firm. Cut outer leaves first (snipping near the base) while young inner leaves keep growing for repeat harvests. If leaves become very tough or overly fibrous, stop taking the oldest outer leaves and harvest only the newer, more tender ones.