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A picture of a Swiss Chard 'Fordhook Giant'

Swiss Chard 'Fordhook Giant'

Beta vulgaris (Cicla Group) 'Fordhook Giant'

Full Sun
Easy care
Moderate watering
Half-hardy

10a

USDA zone

-1°C

Minimum temperature

Expected size

Height
Spread

50cm

Max

40cm

30cm

Min

30cm

2 years to reach maturity

Flowering

  • spring
  • summer
  • autumn
  • winter

This plant has no fragrance

Swiss Chard 'Fordhook Giant' Overview

Fordhook Giant is a variety of Swiss Chard that is easy to grow, bolt resistant with a high yield even in heat and during light frost. This variety is a good choice for the beginner or busy gardeners. Fordhook Giant is an excellent variety that continuously produces new leaves when harvested frequently.

Common problems with Swiss Chard 'Fordhook Giant'

It is resistant to most plant diseases but may be bothered by aphids, mites, snails, slugs, caterpillars and Cercospora leaf spot which disfigures the leaves with gray spots that have purple edges and downy mildew, which causes a mildew-like growth on the foliage.

Swiss Chard 'Fordhook Giant' Companion Plants

How to harvest Swiss Chard 'Fordhook Giant'

Young leaves are ready to pick 40-60 days after sowing and more mature leaves after 70 days. Chard is a cut-and-come-again crop, so use a knife rather than pulling off the leaves. Harvest leaves regularly as the older leaves can become tough. Cut off flower stalks to extend the harvest.

How to propagate Swiss Chard 'Fordhook Giant'

Seed

Sow seeds directly from mid-spring​ into midsummer, 6-10 mm deep and 20-30 cm apart. Germination takes 7-12 days.

Special features of Swiss Chard 'Fordhook Giant'

Crop rotation

Fordhook Giant is a heavy feeder and requires a lot of nutrients. Follow with legumes.

Pot plant

Swiss chard does very well in containers, provided they are at least 30 cm deep and 30 cm across. Three or four plants will fit comfortably in a 35 cm wide pot.

Other uses of Swiss Chard 'Fordhook Giant'

Edible

The leaves can be used as a replacement for spinach, used in salads, stir-fried, steamed, baked, frozen, chopped and sautéed and the white stalks can be creamed like asparagus.