SWISS CHARD

AVAILABLE
​April 2019

Optimal Nutrition Dates
​8th - 12th day of germination

Swiss chard is not native to Switzerland. Its actual homeland of chard lies further south, in the Mediterranean region; in fact, the Greek philosopher, Aristotle wrote about chard in the fourth century B.C. This is not surprising given the fact that the ancient Greeks, and later the Romans, honored chard for its medicinal properties. Chard got its common name from another Mediterranean vegetable, cardoon, a celery-like plant with thick stalks that resemble those of chard. The French got the two confused and called them both "carde."

MILD FLAVOR

NUTRITIONAL
VALUE

An excellent source of vitamin C, vitamin E, vitamin A (in the form of beta-carotene) and the mineral manganese, and a good source of the mineral zinc, Swiss chard offers an outstanding variety of conventional antioxidants. With its very good supply of calcium and its excellent supply of magnesium and vitamin K, chard provides standout bone support.

Growing Tips

• Adding a tsp of liquid kelp to the water is beneficial. Make sure this large seed is completely covered so it stays moist. To obtain great germination, keep your seeds at a steady temperature (75-80F). After germination, avoid keeping too moist.
• Harvesting tips: If most of the seedlings still have seed hulls attached to their leaves, wait a few more days to harvest; mist the leaf canopy couple of times and place plastic sheet over top. Hulls should pull off and release easier. Feature the bright stem of the seed by cutting close to the soil.

Must be grown as a microgreen not a sprout. Can be challenging to grow and not recommended for beginners.