£0.59
Swiss Chard Rainbow displays an array of vibrant colours in its stems and leaves. Closely akin to beetroot, it distinguishes itself with a small, inedible root and is cultivated for its appealing and gently flavoured foliage. Harvesting is versatile, allowing for the collection of both baby leaves and fully grown ones, treating it as a cut-and-come-again crop. The tender, young leaves make a delightful addition to fresh salads, while mature leaves can be cooked in a manner similar to spinach—steamed, boiled, or sautéed with a touch of butter.
Begin harvesting the leaves when they reach about 10 cm in height; this process can be repeated 4-5 times a year, with the colour intensifying in cooler weather. A staple in Mediterranean cuisine, Swiss Chard boasts a healthful profile, containing a minimum of 13 different polyphenol antioxidants, making it a nutritious addition to your diet.
NL-BIO-01/SKAL 028487
Approximately 30 Seeds
In stock
Sowing & Growing
Sow the seeds directly in the cropping area during spring as soon as the soil is workable. Sow them thinly at a depth of 10mm, maintaining a spacing of 5cm between plants in rows set 45cm apart. Germination typically takes 13-17 days, and in dry conditions, it’s essential to keep the soil adequately watered. Once the plants are large enough to handle, thin them to a spacing of 15-25cm. Thinning at approximately 15cm height allows you to use the removed seedlings as a salad leaf.
For optimal growth, water regularly to reduce bitterness. This crop is easy to cultivate and should be kept free from weeds. Remove any flowers that develop to prolong the growing period.
In terms of cultivation, harvest baby leaves regularly by selecting a few from each plant to encourage fresh growth and extend the cropping season. For mature leaves, allow them to reach the desired size but harvest before they start to wilt. To extend harvesting beyond the first frosts, cover the crop with a cloche.
| Packet Size | Approximately 30 Seeds |
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