"The forgotten vegetable" was for a long time the most popular vegetable in Germany, but was then almost completely displaced by Popeye and his constant TV commercials for spinach. Slowly, however, Swiss chard is finding its way back into society. And rightly so, because Swiss chard is just as healthy as spinach, but tastes significantly spicier. But Swiss chard is even more than an aromatic spinach substitute. The root vegetable keeps you full for a long time and, thanks to its high vitamin K content, promotes regeneration after exercise.
Seeds - Swiss Chard
€3,50
Type:
Seeds
Properties
| Plant information | |
|---|---|
| July to October (multiple) | |
| Medium feeders | |
| Beta vulgaris | |
| 30 cm | |
| Biennial | |
| The color of the stems ranges from bright red to orange, golden yellow, and white | |
| The leaves are used like spinach, the stems like asparagus. High mineral and vitamin content, lots of carotene and calcium. | |
Planting instructions on the envelope
Swiss chard is a robust plant, making cultivation straightforward. The seeds are sown in April about 2-3 cm deep and should initially be protected from frost. The row and plant spacing should be about 30-40 cm. Swiss chard feels comfortable in a semi-shaded to sunny location and, as a medium feeder, should only be fertilized moderately. The soil should always be kept moist. The first harvest takes place about 2 to 3 months after sowing. In general, Swiss chard can be harvested frequently and for a long time.
Detailed planting instructions: Swiss chard "Bright Lights"
In the world of plants, Jack Frost is usually the final boss. There are only a few exceptions. Ice wine is only created when the first frost has hit grapes that haven't been harvested yet. And ice wine is considered something very special. But the wonderfully attractive and delicious Bright Lights Swiss chard is also a friend of the cold – and it looks even better the colder it gets in the autumn. This is because the colors that appear on the stems and leaves become more intense as the temperatures drop. So if you keep the Bright Lights in the bed until November and it gets through the first night frosts, it will become even more colorful and vibrant.
Leaves and stems are edible
This Swiss chard also doesn't mind if you leave it outside unharvested through the winter and don't harvest it until between March and May. By then, however, you should replant. In any case, don't let the colors confuse you – they are not warning signals along the lines of "I am red or yellow, so I am poisonous," as sometimes happens in nature. The green leaves, veined with reddish hues, taste delicious when prepared properly and seasoned accordingly. And the colorful stems are in no way inferior in taste. Swiss chard is a vegetable that goes well with hearty dishes, especially in autumn and winter.
Sowing and care
The right time for sowing Bright Lights is April. Since Swiss chard is generally very undemanding, the soil doesn't matter so much. It just shouldn't be too heavy or too light. A loose soil that you pre-treat with long-term fertilizer before sowing is sufficient. You can either draw a furrow that is a maximum of three centimeters deep and put the fertilizer and the seeds in there; alternatively, you can just dig individual holes. The distance from seed to seed should be about half a meter in all directions.
In the coming weeks, it is only important that the soil does not dry out completely and that you add a little liquid fertilizer from time to time; every now and then you also have to hoe it a little. But that is all the care that is necessary. Bright Lights is a grateful variety that grows quickly and is quite robust. There isn't much that can really harm this Swiss chard. As a rule of thumb, the yield per square meter is about three kilograms – not bad at all, right? Between the Swiss chard plants, you can, for example, plant carrots, kale, or bush beans; these plants get along well, and you create a great mixed culture.
How to properly harvest and prepare Bright Lights
There is nothing critical to observe when harvesting. Either you just pick the leaves or you take the stems with them. The younger the leaves at harvest, the more tender they are, which means: early harvest in July or August. If you leave the Swiss chard outside over the winter, then you harvest between March and May and then start a new crop. You can use the same soil for this; Swiss chard is not a heavy feeder. If the Bright Lights overwinter outside, you have a real ray of hope in the bed during the gray, dreary time.
When it comes to preparation, there are practically no limits, but the most common version is where the Swiss chard is prepared like spinach. You can eat it with pasta, with dishes containing meat and potatoes, in a casserole, in an omelet, steamed with fish, or of course raw in a salad.
