Maybe the problem is not the taste of chard per se, but the maturity of the chard? For eating raw, the very young leaves might be more palatable. Chard tolerates a very wide temperature range... you could succession sow a short row every week Spring - Fall.
I've tried nearly all of the spinach substitutes, and none taste exactly like spinach - especially raw. New Zealand spinach comes close, but to me tastes like a cross between spinach & lamb's quarter. If you like spinach raw in salads, you might find Egyptian spinach to your liking... very mild flavor, and bears heavily all summer.
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