- A Description of Swiss Chard
History: A cousin to the garden beet and descended from the same wild ancestor, Swiss Chard was grown for its tasty leaves and stems versus its root. It is much older than the beet, having been cultivated for over 2000 years. By 1670, it had been introduced to England, where it became "one of the principal vegetables of the labouring class". The leaves were boiled and eaten like spinach and the stems used as a substitute for asparagus. Cultivation: Swiss chard is a cool-weather crop that also tolerates a fair bit of heat once it's established. Direct sow in early spring and then again in late summer for a fall crop. Sow 1/2-3/4" deep and thin to 15" apart. Companions: peas, beans, tomatoes, onions.
- Five-Colour Silverbeet Swiss Chard
SORRY, SOLD OUT. (55 - 60 days).1850's. A very old variety, nearly lost, that I grow for ornament as much as for flavour. The stalks come in a rainbow of colours - red, yellow, orange, pink and cream - and are beautiful in the garden. (approx. 1000 seeds/oz)
- Pkt - 70 seeds: 3.00
- Trade Pack - 210 seeds: 6.00
- 1/2 oz: 9.00
- 1 oz (approx 1000 seeds): 14.00
- Fordhook Giant Swiss Chard
(60 days) Introduced by the W. Atlee Burpee company in 1934, this chard outperforms most other varieties. Leaves are broad, dark green and heavily savoyed. The plant is both heat and cold-tolerant and both stalks and leaves can be eaten in a variety of ways.
- Lucullus Swiss Chard
(55 days) An ancient variety named after a Roman general, Lucullus produces abundantly throughout the whole season. Its leaves, which are a bright light green, have a wonderful flavour and the plant grows well in a variety of growing conditions. Highly recommended.
- Rhubarb Red Swiss Chard
(50 - 60 days) Popular in Europe since the 1850's. A very attractive Chard with dark green leaves with bright red midribs. Tender flavour.
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