Pink Swiss Chard

DAYS TO SPROUT

DAYS TO
SPROUT

7-15

MATURES IN

MATURES
IN

60 days

TASTE IT FOR

TASTE IT
FOR

N/A

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Care & Harvest

💡Temperature: Prefers cooler temperatures (60-70°F).

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. 

🔎 Plant Health: Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay! 

🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 3+ inches tall to let the inner leaves continue to grow. Leave 1/3 of the plant if you want it to keep growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.

Quick Facts

Also known as Silverbeet, Spinach Beet, Crab Beet, Seakale Beet, and Mangold, this leafy vegetable is in the same species as the garden beet.  Swiss Chard, however, lacks the familiar, edible beetroot. The word “Swiss” was first used to differentiate chard from French spinach varieties by seed catalog publishers in the 1800’s, but the plant’s origin has been traced to Sicily.

Swiss Chard has beautiful green leaves with magenta stems that fade into light pink and white veins. Both the leaves and stems are edible and have an earthy-sweet taste with some bitterness. It is loaded with vitamins A, C, and K, phytonutrients, and fiber. Phytonutrients are known to protect against cataracts and macular degeneration. Swiss Chard also has high levels of the minerals iron, magnesium, phosphorus, potassium, and calcium.

Considered a favorite leafy green because of its color and versatility, enjoy the whole plant raw or cooked like spinach. Fresh Swiss Chard is great in salads, and the stems can be used like celery. Though cooking reduces some nutrient levels, it also helps remove the bitterness if Swiss Chard’s raw flavor isn’t to your taste!

Harvest to Plate Recipe

How To Cook Pink Swiss Chard

INGREDIENTS

INSTRUCTIONS

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