Swiss Chards are cold seasoned biennial ( 2 years to complete life cycle) vegetables and come in beautiful vibrant colours, livening up any salads.
We don’t see them on our supermarkets’ shelves and thus decided to grow from seeds.
As they belonged to the beets family, their seeds are similar looking as well.
Rainbow Swiss Chard
Fordhook Giant – Pink Stem
Germination Tips –
- Sow on very wet medium
- Preferred darkness
- Maintain wet medium until roots showed
- Soaked seeds for 20 minutes if sowed directly on soil, slightly buried
2018 Sept 11 – Rainbow seeds sowed
2018 September 14
RAINBOW SWISS CHARDS
The distinctive colors of rainbow Swiss Chard was visible before seed leaves showed. As the seedlings grew, these colors become more vivid.
2018 September 17 – yellow hint
Seeds husk was still attached as the roots grew longer when this seedling was about 6 days old.
2018 Sept 19 – 6 days old
Seed leaves showed on the 7th day as the roots developed mass. The yellow hue is brighter on the stem.
2018 Sept 21
2018 October 04
2018 October 10
Sometimes when the seed germinated this way, they are actually 2 seedlings.
2018 September 17 – RED + Green
2018 Sept 19 – Vivid Red
2018 Sept 20 – 6 days old
Red Swiss Chard
2018 September 14
2018 Sept 30 – Pinkish stem
Swiss Chards varieties
Swiss Chard has the texture of Romaine and each leaf is very tasteful and juicy. In salad bowls, they add color and vibrancy.
2018 October 9
We will be starting new batches of Swiss Chard and other cold seasoned vegetables for salads after tasting how great they were freshly harvested from our indoor gardens!
Home Grown “Rainbow” !
SEEDS ARE AVAILABLE FOR SALE !
Notes on Swiss Chard
- 3 – 4 days to germinate
- Harvest stage around 2 months
- Seeds like very wet medium
- Small leaves can be used in salads
- Bigger leaves for light stir fry
- Stems typically steamed like asparagus
- Full sun or partial shade, not fussy
- If soil, pot need to be deeper, mulch on top soil to prevent heat from penetrating (similar to strawberry outdoor)
- Mature leaves are crinkled, thick, juicy ( I love them raw for the texture)