Chard 'Golden'

Chard

50d to harvest

Sunlit and tender, Chard ‘Golden’ delivers a luminous harvest with buttery-gold stems and broad, gently crinkled leaves that feel silky-smooth to the touch. The flavor is pleasantly mild and sweet, with a clean, leafy character that shines whether you savor it fresh or let it mellow into rich, velvety sauces. Grow it for a bright rainbow effect in the garden—then enjoy its versatility for sautéing, roasting, and pickling-ready tang.

Crop Dates

Milestone	Date
Start Indoors	Apr 17th
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Jul 4th
Harvest Ends	Aug 25th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	32
Harden Off (days)	6

Frequently Asked Questions

What pests or diseases commonly affect Beta vulgaris var. cicla (Swiss chard), and how can I control them at home?

Watch for leafminers and aphids—leafminers create winding white trails in leaves, while aphids cluster on tender growth. Remove heavily mined leaves early, blast aphids off with a strong water jet, and encourage beneficial insects; if infestations persist, use insecticidal soap on the undersides of leaves. Keep plants spaced for airflow and avoid wetting foliage to reduce the risk of fungal leaf spots.

How often should I water Swiss chard (Beta vulgaris var. cicla) during the main growing phase?

During active leaf production, keep soil evenly moist but not waterlogged, aiming for about 1 inch (2.5 cm) of water per week depending on heat and rainfall. Water deeply when the top 1 inch of soil (2–3 cm) starts to dry, since chard’s steady moisture helps prevent bitter leaves and keeps growth consistent. Mulch around plants to reduce fluctuations in soil moisture.

How can I tell when Swiss chard 'Golden' (Beta vulgaris var. cicla) is ready to harvest?

Harvest at roughly 50 days when leaves are large enough to use: typically 8–12 inches (20–30 cm) long and thick enough to hold firm without wilting. Use the “cut-and-come-again” method by removing outer leaves at the base, leaving the center crown intact for continued regrowth. For best flavor, harvest in cooler parts of the day and don’t let leaves grow too large, since older leaves can turn tougher and more bitter.