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Swiss chard Bright Yellow produces sweet stems and crispy light green leaves.
RHS Award of Garden Merit winner. Excellent as a baby leaf in salads. Slow to bolt and has good winter hardiness. Firstly cropping frommid-summer to autumn, and the tasty leaf beet will re-emerge after a milder winter, to produce a super early spring leaf crop.
Can be treated as a cut and come again crop. Young,tender leaves are eaten fresh as a salad green, or mature leaves can becooked like you would cook spinach, steamed, boiled or sautéed in a littlebutter.
Start cutting the leaves when about 10 cm tall, can be cut 4-5 times a year and the colour intensifies in cooler weather.
One of the most popular vegetable in the Mediterranean. Swiss chard contains at least 13 different polyphenol antioxidants, which makes this leaf vegtable very healthy and nutritious.
Sow the chard seeds thinly, early March-late June, about 2cm apart in rows, 2cm deep. Allow about 30cm between the rows. Can be sown as early as end of January in a frost-free greenhouse.
As the seedlings develop, thin them to about 10cm apart.
An ideal feature plant to brighten up your vegetable garden.