In the monthly planting guide (published on the first Sunday of each month) Swiss chard/leaf beet are often mentioned. As these are not commonly cultivated vegetables here, many of you have requested full details about these extremely nutritious, versatile and hardy plants. So this week’s column is dedicated to the greens that you really must grow.

First and foremost, the name: The reason for listing it as Swiss chard/leaf beet is that, depending on where seeds are sourced, it may be sold as either, but there is a slight difference between the two.

Both are sub-species of the botanical family Beta vulgaris and are grown and used in exactly the same way. They may also be sold as perennial spinach, sea beet, seakale beet, silver beet or beet spinach. Except Swiss chard, these are just about impossible to tell apart.

Swiss chard and leaf beet are close cousins, packed with nutrition and easy to grow

Those sold with the word ‘beet’ in their name are generally green in colour with a fine network of creamy coloured veins in the leaves and with noticeable — not overly thick — stems.

Swiss chard —with one exception — also has green leaves which are distinctly veined in bright red, dark crimson, cream, pale or brilliant yellow, dazzling orange or fluorescent pink and both the main stems and mid-ribs are of a matching colour. Huge, wide, fleshy and juicy, they can be served cooked or raw in their own right. The one leaf colour exception is yet another sub-species with reddish leaves that turn dark purple in chilly temperatures or with age.

Swiss chard, the gorgeously-coloured ones, are perfectly at home in flower gardens, pots/containers — these need to be at least 10 inches in diameter and 10 inches deep — as well as in the vegetable/herb garden itself.

I have personally been growing both Swiss chard and leaf beet for at least 30 years. In Karachi, the seed can be sown and leaves harvested all year round although, as they are sun-loving plants, they perform best in partial shade over the blisteringly hot summer months. Individual plants can, providing soil/water is suitable, grow to a height of 18-24 inches with a width of at least the same distance. The plants must have free air flow around them from late spring to mid autumn otherwise they can be affected by mildew. Unlike most other leafy green vegetables, both Swiss chard and leaf beet plants can keep on growing and producing succulent leaves for up to two years before they decide to send up an astonishingly tall flower stem which, eventually, bears seeds. The plant will then self-seed happily and you will have a garden full of scrumptious food.

The planting schedule for Lahore, Islamabad/Rawalpindi, Peshawar and Quetta is March to November.

The plants are not at all fussy about soil type as long as it is reasonably rich in nitrogen/organic material and is well-drained. Seed can be sown directly in prepared beds at a distance of three inches apart in rows six inches apart or three seeds per 10-inch pot and transplanted/thinned out when seedlings have reached the six-leaf stage. Plants should then be spaced 18 to 24 inches apart in rows 30 to 36 inches apart to allow enough room for mature plants to breathe and flourish.

The seed resembles spinach seed — even though neither of these plants is actually related — so it is easy to handle and to sow at recommended distances apart. It should be sown about a quarter to half an inch deep and germination should begin within seven to 10 days or up to 15 to 20 days in the cooler months of the year.

Watering is essential during hot weather and in prolonged dry spells. Care should be taken that water should be used on the soil in between/around the plants and not directly on plant leaves, to reduce chances of mildew.

Swiss chard and leaf beet are good ‘comp­anion plants’ for cabbages, cauliflower, lettuce, carrots, tomatoes, onions, peas, ra­d­­i­shes, mooli and is said to be especially beneficial for roses!

On the culinary front: Swiss chard and leaf beet contain high levels of magnesium and potassium along with Vitamins A, C and K, plus, lots of dietary fibre. The young leaves and crunchy ribs are an excellent salad addition: leaves, ribs and stems are brilliant juiced — especially if a dash of fresh lemon juice is included — or as a smoothie ingredient or can be cooked in any way you like.

These colourful greens are a must have in any garden: plant some now and enjoy the wonderful results.

• Unlike spinach, Swiss chard and leaf beet do not contain oxalic acid so have no bitterness at all.

Please continue sending your gardening queries to zahrahnasir@hotmail.com. Remember to include your location. The writer does not respond directly by email. Emails with attachments will not be opened.

Published in Dawn, EOS, April 30th, 2017