Five Color Silverbeet Swiss Chard
(aka Rainbow Chard) Australian heirloom from Digger’s Garden Club. Technicolor mixture of Swiss chards with shades of red, orange, purple, yellow, and white tastes as good as it looks. Seed crops of all the different colors are grown in isolation to maintain a proper balance of colors. Tender and delicious.
- 50-60 days
- ±1,900 seeds/oz
- Tasty tender leaves
- Red, orange, purple, yellow, and white ribs
- Can be grown in containers
This variety works for:
- Fresh eating
If you plan on eating Swiss chard fresh, make sure you harvest very small leaves (generally under 3 inches) before they take on their strong flavor.
When preparing the chard, trim the leaf from the rib and chop the rib finely before adding it to the dish. The fibrous central rib is edible, but requires a little longer to cook.
Chard can be used as a substitute for spinach in most dishes and goes well with roasted meats, cream sauces, nutty cheeses, and tomatoes. Try adding chard to a gratin or serving it alongside Jerk chicken with red beans and rice.
Instructions - Sow seeds outdoors in early spring when soil temperature is at least 50°F. Can also be started indoors 5-6 weeks before transplanting out. Grows best in full sun but tolerates partial shade. Swiss chard withstands light frost.
- Direct Seed: 4" Apart
- Seed Depth: 1/2"
- Rows Apart: 20-24"
- Thin: 12" Apart
Ratings & Reviews
Good short season crop - and colorful too!
I'd never grown, cooked, or eaten Swiss Chard before purchasing a packet of this Silverbeet. The colors were enticing so I thought I'd try it. It grew easily and without much attention paid to it, even with my incredibly short growing season. Soon, I had a thick bed of bright, colorful Swiss Chard. I used it in salads as well as interchangeably with Spinach. Good stuff!
Coming up great, and so colorful! Can't wait to eat :)
Beautiful color and Great Producer
Grew beautifully all season. Great color and continued to produce into the late fall / after early frost.
Started outdoors May 15th and its still growing and producing strong on Aug 16. Eating it almost every single day. Love this !