4. Thin the Swiss chard out once the seedlings start to appear.
Thin them until they are one foot apart from each other. By not thinning the Swiss chard, they will be clumped up and not be good to eat.
The reason for thinning the Swiss chard is that each seed contains a clump of several seeds that may sprout. It will take time to thin them out, but after all of your hard work, you will have a fresh, crispy Swiss chard.
You may have to make more rows of Swiss chard since they have to be one foot apart. Use your measuring tape, if you don’t know how far a foot is. Once you finish sewing, you will need to start harvesting the Swiss chard.
The chard will be ready to be cooked or eaten raw. You will just need to wash them off thoroughly with hot water to get rid of bugs.