Swiss Chard, Bright Lights
All-America Selections winner. A rainbow of color in a seed packet.
Days To Maturity null
Sow Method null
Planting Time null
Sow Time null
2-4 weeks BLF
Life Cycle null
Plant Shipping Information
How to Sow
- Sow in average soil in full sun spring as soon as ground can be worked.
- Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
- Sow about 6 inches apart and cover with ½ inch fine soil.
- Firm lightly and keep evenly moist.
- Seedlings emerge in 7-14 days.
- Thin stand to about 12 inches apart when seedlings are 1-2 inches tall.
How to Grow
- Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.
- Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
- If flower stalk appears, remove it to prolong the harvest.
- Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
Harvest and Preserving Tips
- Begin harvesting leaves when they reach 5-6 inches or are large enough to use.
- Break off the outer leaves at their base, taking care not to damage the inner leaves.
- Plants that are harvested regularly will continue to produce new growth from the center of the plant.
- Both the leaves and stalks are edible raw, steamed, and sautéed, but avoid the lower 2-3 inches of the stalk as it may be fibrous and tough.
- Swiss chard may be blanched and frozen. Stems may be pickled.
Days To Maturity60 daysSunFull SunSpread8 inchesHeight12-16 inchesSow MethodDirect SowPlanting TimeSpring, SummerSow Time2-4 weeks BLFThin12 inchesLife CycleAnnual
Swiss Chard, Bright Lights is rated out of 5 by 15.Rated 5 out of 5 by Sewinghra from Bright and Tasty Just love the color it added to my garden plus the taste was terrific for salads. Because of the colors, it really made you feel happy just looking at it. The eating was a plus.Date published: 2014-09-21Rated 5 out of 5 by grandpa1948 from Amazing Swiss Chard This is my first try at growing Swiss Chard and I am truly impressed. Like beets, they take a long time to sprout, but that may be because I planted them a bit early in the season. When they did come up, it was with a vengeance. The stalks are very colorful and the leaves are huge. I am a big spinach fan, but I like this even better. The flavor is similar but without the iron taste of spinach. Even the stalks are tender with no toughness or stringiness at all. So far, June 9, 2014, there is no sign of bolting or any toughening of the leaves and stalks, and my spinach has already succumbed to the hot Kansas sun. Being from the mountains of Kentucky where we eat almost every kind of green available, I love spinach, turnip, mustard, and the rest, but from now on, Burpee's Bright Lights Swiss Chard will be the one I plant the most of. HIGHLY RECOMMENDEDDate published: 2014-06-09Rated 5 out of 5 by TexasPorch from Nothing but good things to say! I've grown these for several years in containers. I've had consistently great seed germination rates (Though sometimes they pop up a month or two after the rest!) and wonderful yields. The colors are fun, and double as a decorative plants. I've had neighbors ask me what I'm growing, because they want to put some on their porch! The larger the container, the larger the leaves. If you just want small leaves for salads, then it's just fine to squish them together in a smaller container. But if you put them in a bigger container, whoa! They go crazy! They'll do just fine in full sun or part shade, and they pull through droughts and frosts just fine. While they do get somewhat more bitter in the Texas heat, in the summer I simply stop using them raw or sauteed and instead make quiches. The Bright Lights look lovely in a quiche, the stems giving it colors all across the top.Date published: 2013-12-09Rated 3 out of 5 by Kerry from Not as described Grew nicely. Tastes as it should. Did not contain all the color varieties described. As it grew, we discovered it was white, yellow (orange), and scarlet. There was none of the striped, none of the purple and very little of the scarlet. I specifically wanted the brightest, most colorful chard available and I was disappointed.Date published: 2013-08-14Rated 5 out of 5 by chihuahuaman12 from Brightest Lights I bought a plant of this type of swiss chard and was very impressed. I made a nice raised bed to plant some others cool season crops- crops that grow well in cool weather and shade- and this plant in a shady section of my back yard where my old swing-set used to be. We lost all of the plants except this one to a squirrel invasion. I guess this plant is squirrel-proof. The plant thrived in the cool shady area and gave us large colorful-stemmed leaves. I watered it once a week because it was in the shade and the water would last longer. I pruned any dying or ill-looked leaves. The tasty leaves provided us with salads, toppings on other dishes, and chicken salad sandwiches which my mom enjoyed. The colors came in red, white, yellow, and, orange with a bright color in a dark shady spot. The plant grew about 7 inches wide and 13 inches high. To grow this plant successfully, plant it in a shady area, water it less frequently than warm season crops, and prune all ill appeared leaves. Here is a delectable recipe that includes the swiss chard: Clementine Salad With Swiss Chard -2 heads of lettuce -10 to 15 large leaves of Swiss Chard -8 clementines (peeled) -1/4 cup of pecans (whole or minced) -Parmesan cheese(optional) -1/2 cup arugula -1/8 cup thinly sliced kohlrabi Cut lettuce heads, swiss chard, and arugula into small pieces. Mix all. Separate the Clementines into the eight divisions they are composed of. Combine and mix all of the greens, pecans, clementines, and kohlrabi in a large salad bowl. Top with parmesan cheese to your liking. Serves about 3. Good Luck! Happy Planting!Date published: 2012-11-25Rated 5 out of 5 by jerzgardengrrl from Terrific Plant This chard produced all summer, a ton of delicious and varied chard. We couldn't believe how much it kept producing -- all the way to October until the first really hard frost. I'm buying this again.Date published: 2012-01-16Rated 5 out of 5 by terrig from beautiful & big im still pick n and eating it...today as a matter of fact...dec 10th...grows fast big & strong...a good fall or winter crop...pic asap tender leaves r yummy 4 salads & the big elephant siz leaves r best cooked like collard greens...like lettuce pic from the outside leaves 1st & u'll b good all yr...extremely hot mo. not as productive...pic n is the only maintenance & the mor u pic the faster it grows! im getting ready 2 plant a veggie garden n the front of my house n stead of bushes & shrubs & look n 4ward 2 seeing from the street its very attractive & can grow up 2 3ft tall...remember pic outside 1st! good luck! ps try the kohlrabi it looks like a little alien...the bulb like veggie grows above ground & fast...i wont b growing brocolli anymore...no more bugs/beetles eatin everything either...its scrumpchious & tasty...& summer or winter squash(i 4 get) but it looks like califlower thats been smashed...omg i'll never grow yellow sqash again either...LOLDate published: 2011-12-10Rated 5 out of 5 by missprn from A winner! Bright Lights is a winner! Have grown it for 3 years. Never dissapointed. Grows well in well drained rich soil. Full sun. I start it in April and it keeps going until frost. I grow a big patch and harvert all season. Great to replace spinach in quiche! Raw on a sandwich or in salad. Lightly sauteed in garlic and olive oil. You can't go wrong with this one! And beautiful to boot!Date published: 2011-01-30