Five Color Silverbeet Swiss Chard Seeds

Organic

#3114
This packet sows up to 30 feet.
Availability: In Stock
This bright color mix provides shades of red, yellow, pink, orange, and white stems topped with green or dark maroon leaves, often with contrasting deep red veins. Not only colorful, the stems and leaves provide delicious flavor packed with nutrition. A welcome addition to vegetable gardens, flower beds, and containers.
$2.69 1.5 grams

Botanical Name: Beta vulgaris subsp. vulgaris

Days to Maturity: 50–60 days

Family: Amaranthaceae

Native: Mediterranean region, Europe

Hardiness: Biennial; fairly cold tolerant. Will overwinter in mild climates and withstand light to moderate freezes.

Plant Dimensions: Up to 20" tall

Variety Information: Tall, wide, fan-like, savoyed (crinkled) green leaves, and a thick, crunchy stalk that can be white, red, orange, or other colors depending on the variety. The petioles (leafstalks) can be yellow, gold, orange, pink, crimson, or white, sometimes streaked with color.

When to Sow Outside: RECOMMENDED. 2 to 4 weeks before your average last frost date, and when soil temperature is at least 40#176;F, ideally 75°–90°F. Sow as late as 2 months before first fall frost. Mild Climates: Sow in fall.

When to Start Inside: 4 to 6 weeks before transplanting out, 2 to 4 weeks before your average last frost date (protect from heavy freezes).

Days to Emerge: 5–10 days

Seed Depth: ½"

Seed Spacing: A group of 2 seeds every 8"

Row Spacing: 18"

Thinning: When ½" tall, thin to 1 every 8"

Harvesting: Pick up to 1/3 of the outer leaves as needed, and let more leaves grow from the center of the plant; or, if desired, harvest the whole plant 2" above ground, and it will grow back. Pick very young leaves, at 2"-4" for using fresh in salads.

Pickled Red Beets
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Five Color Silverbeet Swiss Chard Seeds Reviews

1 review
Beautiful and Reliable
Review star icon Review star icon Review star icon Review star icon Review star icon Jul 21, 2018
Hands down my favorite. These seeds are so reliable and grow the most beautiful chard. Delicious and prolific. I put it in anything I can.
Brooke Acosta

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