Scientific name: Beta vulgaris var. cycles
Common name: chard
General description: Swiss chard is a green leafy vegetable known since antiquity, having been used by the Egyptians, Greeks, and Romans, becoming better known during the Middle Ages in France.
We have seeds of different varieties:
– Chard 'Rainbow Chard', the stems can be yellow, green, pink, or red.
- Chard 'Glatter Silber 3', a variety with dark green broad leaves and white stalks.
- Chard 'Rhubarb Chard', the stems are red, with broad, green, or purple leaves.
Nutritional Facts: Contains considerable amounts of niacin, vitamin A, and vitamin C, as well as oxalic acid esters, which can impair calcium absorption by bones.
Climate: Good light.
Soil: Deep, fertile, well-drained, and clayey in texture.
Watering: Keep the soil moist, always.
Interbreeding: Onion, Carrot, Cabbage, Beans, Radish, Turnip, Rosemary, Sage, Chives.
Sowing time: Between February and June and between September and November.
Harvest time: 60 to 70 days after sowing.