Swiss Chard Seeds

A 'Rainbow' mix of vibrant stem and leaf colours maintained as an Australian heirloom. An excellent value crop as the juicy, mild flavoured broad stems (chards), and the leaves (as spinach) can be eaten. Both are best steamed, but as 'baby leaves' the stems and leaves can be added to salads. Decorative vegetable perfect for borders and containers.

An exciting mixture offering coloured stems in classic red, white, pink, violet, green, gold, orange, yellow and some even striped! These wonderfully coloured stems are crowned with large foliage of green or bronze. Guaranteed lo brighten the vegetable patch or why not grow them in the border. The flavour is deliciously mild nd packed with nutritlonal content coming to harvest about 60 days after sowing.

A colourful and tasty form of Swiss Chard with rich ruby-red leaf stalks and dark greeny purple foliage. Produces an abundance of large, tasty leaves and wide mid-ribs. Cook the succulent mid-rib like asparagus and serve with melted butter. Easier, and some consider tastier, than spinach. If the plants are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli.

A much more prolific form, with an abundance of large, tasty leaves and wide, white mid-ribs. Cook the succulent mid-rib like asparagus and serve with melted butter. Easier, and some consider tastier, than spinach. If the plants are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli.