Organic Green Cutting Chard - Ferme de Sainte Marthe seeds - Beta vulgaris

Beta vulgaris Green, or Swiss chard, is mainly grown for its young, tender and green leaves that are consumed like spinach, raw or cooked. It is harvested over a long period, as the shoots grow. Sow the seeds from March to July and harvest from July to November.

Chard was the main ingredient in a popular soup consumed in the Middle Ages. It is also known as silverbeet and rainbow chard.

Chard leaves are delicious in pies and soups, or cooked like spinach. The stalks can be steamed or prepared gratin-style with béchamel sauce. It is low in calories and rich in fibre, vitamins, and minerals. However, chard should be consumed in moderation by people suffering from arthritis and rheumatism, as it contains oxalates.

Harvest: the leaves and stalks are harvested as needed by selecting the largest ones.

Storage: it can be stored for a few days in the fridge after harvesting.

Gardener's tip: regular weeding and hoeing are recommended, and mulching is advised in case of drought.