Swiss Chard (Beta vulgaris) Chard is actually the same species as beets, but these varieties are grown for leaves rather than roots. The plants put all their energy into making large, tender leaves, with succulent mid-ribs massive enough to be a vegetable in their own right. The range of colors comes as a spectacular bonus! Chard is usually direct-seeded into the garden as early as a couple of weeks before the last frost, and it can be sown anytime until midsummer, since the plants tolerate both heat and moderate cold of late fall, and even grow into the winter in milder climates. Prefers rich soil, full sun and ample moisture.
Perpetual Spinach is not spinach, nor is it perpetual, but it does grow reliably for quite a long time in the garden!
This old heirloom (1790) is, in fact a relative of chard. You rarely see it in the shops because it ideally needs to be picked soon before eating. The leaves are shiny green with white midribs. The steamed stalks taste something like mild asparagus.
'Perpetual Spinach Leaf Beet' also known as 'Spinach Beet' Chard, responds particularly well to repeat cut..
Fordhook Giant Swiss Chard - 25 days baby, 50 days full size. Tender, crinkled, bright green leaves can be used as baby greens or grown to full size and bunched. One sowing will provide greens all season long. The thick, succulent white stems can be cooked on their own, try them breaded and baked or fried. Good source of fibre and vitamins C, A, B6, riboflavin, magnesium, potassium, iron, copper and folic acid.