Approximately 50-60 seeds per gram Beta vulgaris Lot# SW34206 Old Dutch variety noted as the chard with the best taste. Light green, the midrib and leaf can be cooked as separate vegetables; the midrib (stem) is compared to asparagus, while the savored leaf is a substitute for spinach. Lucullus Chard can grow as large as rhubarb. The tall vigorous plant reaches 45-56 cm (18-22”) high. Swiss Chard is easy to grow and can be sown outdoors from mid-spring to mid-summer. Pick from late spring to summer and eat it like spinach or beet greens. It grows best in full sun but it will tolerate light shade.Remember to blanch the bigger leaves in a pot of boiling water with one tablespoon of salt for 5-10 minutes then drain. This virtually eliminates any of the bitter flavor you sometimes get in older leaves. Young leaves we use fresh in salads or veggie wraps.
Direct sowing is the best way to plant Swiss Chard simply because of a deep central root. Swiss chard is not suitable for transplanting. You’ll have to start your seeds right out in the garden. Swiss Chard is a cool weather plant. Plant Swiss-Chard seeds about 2 weeks before your last frost. Plant 3-4 seeds 12 mm (½”) deep and space out at 20 cm (8”) in well prepared soil and cover. Once they sprout, thin to 1 strong seedling in each location. Seed will usually germinate within 5 to 17 days.
Soil Conditions: Well worked rich, loose well-drained soil. (pH 6.0-6.8).
Planting Depth: Sow seeds 6-12 mm (¼-½") deep.
Germination: 5-17 days.
Height at Maturity: 45-56 cm (18-22”) high. Spread: 20 cm (8”) across.
Days to Maturity: 56 days.
Watering: Water Swiss-Chard regularly, applying 2.5-4 cm(1-1.5") of water per week.
Sun/Shade: Full Sun
Spacing after Thinning: 25-40 cm (10-16”)
Additional Information Open pollinated-untreated seeds. Swiss chard is a vegetable that is in the same family as the common beet. However while the root of the beet is commonly eaten, it's the leaves of the Swiss chard that are consumed. Recent nutritional analysis has shown that Swiss chard is second only to spinach on the world's healthiest vegetable list. Packed with anthocyanins and fiber it's one of the most antioxidant rich foods as demonstrated in the vivid colors of the leaves. You can begin harvesting outer leaves anytime they are large enough to eat; young tender leaves are the most flavorful and make a colorful addition to salads. Cut out the midrib of larger leaves before cooking or chopping into salads. Chop large leaves to cook down like spinach, or use in casseroles, soups, and pasta.