Swiss chard is a popular leafy green vegetable, appreciated for its vibrant colors and versatility in the kitchen. While its leaves and stems are widely known and consumed, the plant’s root system often receives less attention. This article explores Swiss chard roots, including their structure, edibility, care requirements, and how they can be used to regrow the plant.
Understanding Swiss Chard Root System
Swiss chard (Beta vulgaris cicla) is a biennial plant, typically grown as an annual, sharing a common ancestor with beets. It develops a strong taproot that can penetrate deeply into the soil, often reaching depths of 6 to 7 feet.
In addition to the central taproot, Swiss chard forms an extensive network of fibrous lateral roots. These branches originate primarily in the first foot of soil, spreading horizontally up to 3.5 feet from the plant’s base. This comprehensive root system anchors the plant and efficiently absorbs water and nutrients, supporting overall growth and abundant leaf production.
Are Swiss Chard Roots Edible
Swiss chard roots are indeed edible, a fact that surprises many given their close relation to beets. While Swiss chard is cultivated for its foliage, its roots can be consumed. Their flavor is often described as earthy, similar to beets but typically milder and less sweet.
When cooked, Swiss chard roots develop a texture akin to other root vegetables, though they can be somewhat fibrous, particularly if very large. They can be roasted, boiled, or added to stews, offering a unique addition to meals. This can be a way to utilize the entire plant.
Caring for Swiss Chard Roots and Harvesting
For optimal growth, Swiss chard roots thrive in fertile, well-drained soil rich in organic matter, with a pH between 6.0 and 7.0. Loose soil allows the taproot to penetrate deeply and fibrous roots to spread effectively. Consistent moisture is important for root health, so regular watering is recommended, while avoiding waterlogging.
Swiss chard can be planted from seeds ½ inch deep, or from transplants. For row planting, space seeds 6 to 12 inches apart, or transplants 6 inches apart, with rows 12 to 18 inches apart. When harvesting leaves, cut the outer leaves 1.5 to 2 inches above the ground near the plant’s base, being careful not to damage the inner leaves or the central growing point. This “cut-and-come-again” method encourages continuous leaf production without disturbing the root system.
Regrowing Swiss Chard from Root Scraps
Regrowing Swiss chard from root scraps is a simple and rewarding process, typically yielding new leaves rather than a full-sized plant for long-term production. Cut the bottom portion of the plant, often called the basal plate, leaving 1 to 2 inches intact. Ensure the central part remains untouched, as this area contains the plant’s growth potential.
Place this base in a shallow dish with an inch of water, ensuring only the bottom is submerged. Position the dish in a sunny location, such as a windowsill. Change the water every couple of days to maintain freshness and prevent stagnation. New leaves and small roots should emerge within 10 to 12 days. Once new roots are a few inches long, transfer the regrown scrap to a pot with well-draining soil, covering the roots and leaving the new shoots exposed.