Swiss Chard - annual or perennial?

[OrganicMum]

Hi, this is my first post, so please bear with me if I have posted this in the wrong place, and let me know if this is the case
Last season, I grew Swiss Chard (Bright Lights) on my plot. It was eaten and enjoyed. I assumed that it was an annual and planned to grow it again, but elsewhere on the plot in my usual rotation. It is, however, still going strong and we have had another meal from it yesterday. I have read that it can sometimes behave like a perennial. It is in a sheltered spot so this may be the case here - most of the plants are viable and the plants that seemed to disappear and die are showing new growth. What I would like to know is this - is it OK to carry on with the current plants and will they still be good eating or should I start again and re-sow for fresh plants?

[realfood]

It is a bi-annual. The leaves are at their best for eating during the first year, but are edible in the second year Spring but go past their best when the plant bolts to produce the flowers and seed.
I leave the plants overwinter to get the early Spring leaves, and also sow seeds for new plants.

[OrganicMum]

Thank you realfood, I will get some more plants started to replace the old ones when they go to seed.

[Primrose]

Yes, Swiss Chard is a useful vegetable because you can enjoy it during its first year and as it's normally winter-hardy. Our survived all the earlier heavy frosts and snow and is now sprouting again quite happily, so I'm picking the smaller leaves for use in salads, as well as cooking the larger ones. Around April it starts to go to seed so you will need to sow fresh seed then. The only problem I find in growing it is that in small spaces the overwintered crop can take up space which you want to dig and sow for new spring crops. However, on an allotment or in bigger growing areas this isn't really a problem. And unlike some other greens the Cabbage White butterflies seem to totally ignore it.

[Johnboy]

Hi Organic Mum,
The joy of Swiss Chard is that it has less Oxalic Acid in the leaves.
Sadly in the very late growth the leaves get more Oxalic Acid and have a tendency to have a more bitter taste.
I grow Swiss Chard using two methods: i. Plants grown to plant out for large leave production. ii. Sown with seeds about 1" apart for young leaf production and when about 4"-6" high commence pulling. Simply nip the roots off, wash and steam whole.
If large plants are needed when the large old leaves become tough and hoary cut them from the plant and compost them.This encourages new growth and you can then eat the younger sweeter leaves.
I cut the chard, the white stalk, and cook separately with onion, leek and celery with a clove of garlic then put into a white sauce. Serve with the leaves on the same plate with just about anything.
One of my favourite vegetables.
JB.