Description
| Seeds | 3 grams (225 seeds) $2.50, 9 grams (675 seeds) $5.95 |
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Rainbow
Heritage: New Zealand
Wild varieties of coloured chards appearing in gardens have been recorded as early 1600. This brightly coloured version was tamed by John Eaton of Lower Hutt, NZ in the late 1970’s. Rainbow quickly became popular throughout Australia and New Zealand before making its way to North America in the early 1990’s.
Equally ornamental as it is tasty, this variety of chard grows as high as 14” (35cm). The succulent stems are vividly coloured in; red, gold, orange, pink, yellow, or white. Fully mature leaves are a delicious dark forest green, with a delicate earthy, beet-like taste. Young seedlings colour-up early, and retain their beauty until cooking where they have a tendency to blanch white when heated. Fortunately, leaves are tender and tasty enough for salads and sandwiches. Note: Like all leafy greens, over-mature leaves can become bitter, especially in warmer climates. Matures in 55-60 days. (75 seeds/g)
Tips for growing Savoury Swiss Chard! Swiss Chard thrives in cooler weather so plant as soon as the soil can be worked. Sow seeds 1/2-1” (1-2.5cm) deep. Thin to 10-12” (25-30cm) apart. Swiss Chard enjoys a location providing full sun, and well drained soil, but will tolerate some shade. Good companion plants for Swiss Chard are; onions, lettuce. Swiss Chard usually germinates within 5-10 days (55-80ºF/13-27ºC).
