The store will not work correctly in the case when cookies are disabled.
Unsupported Browser
This website will offer limited functionality in this browser. To place an order or shop, please use one of the following browsers: Chrome, Firefox, Safari, and Edge.
Sit down to a bowl full of steamed Swiss Chard greens, served with a knob of butter and fresh black pepper, and you’ll thank yourself for choosing to grow this heirloom chard. Also called Silverbeet, Swiss Chard is a true workhorse of the garden, with prolific cut-and-come-again stems that produce from early spring through late fall. Harvest the stems; chop and sauté with garlic and olive oil, and then add the leaves to cook just until tender. Dinner has never been so easy.
A native of the Mediterranean, it's unclear why this vegetable was assigned the adjective "Swiss" somewhere along the way. It's been prized by chefs for centuries because of how well it flavors rice dishes, soups, and other recipes. Home gardeners and cooks love it too. Not only is it easy to work with and uniquely flavorful, it's quite a looker as well. The large, dark green leaves have contrasting, deep red veins and stalks, bringing beautiful color to salads and dishes and whatever else you can cook up. Silver Beet chard is a tremendous source of all sorts of vitamins and can be harvested while young and tender for use in its raw form or later when mature as an excellent cooked vegetable. Planting once will create a continuous harvest, treating you to three or more crops per season.
