Nerdy or not, what he says in this article is true, and then some:
While most greens, including lettuces, collards, kale and cabbages, to name a few, tend to bolt or fade as soon as the hot Texas summers arrives, chard keeps right on going until the very hottest part of the summer, and even then it usually doesn’t die, it just dies back a bit and then returns as good as ever in the fall.
I'm not a southern girl but I love my greens done southern-style (but not over-cooked), and chard can be difficult to buy (mustard greens and kale tend to be more common). Even when I would buy it, it tended to be very bitter and very expensive (about $4.00 per bunch at Whole Foods, which historically has had some of the better-quality stuff). A year and a half ago when I stuck a couple of bunches of "rainbow" chard into my garden, I didn't have high hopes for their success. I figured it would be bitter and would fail to thrive (because it's a cold-weather vegetable), but I like to experiment, so what the heck.
To my surprise, it turned out to be some of the best-tasting chard I've ever had, not bitter, and the original plants I installed eighteen months ago are still producing table-worthy servings.
|It's also photogenic. |
This yellow stuff fared best over the awful summer of 2011.
|The red stuff didn't stand up to the summer heat as well, |
but bounced back in the fall.
|This is what the original chard mostly looked like,|
before it was selectively bred to produce colors.
|Yes, we DO eat some of our landscaping, |
thanks very much. :-)