Silver beet Perpetual | heirloom
$3.90
Unit price perSilver beet perpetual
(Beta vulgaris var. cicla)
Silver beet—also known as Swiss chard—is a reliable, fast‑growing leafy green valued for its broad, glossy leaves and thick, crisp stems. A staple in home gardens, it produces continuously over many months and thrives in a wide range of conditions, making it one of the easiest greens to grow.
Both the leaves and stems are edible and highly versatile in the kitchen. Young leaves can be harvested small and used fresh in salads, while mature leaves and stalks are best lightly cooked—perfect for stir‑fries, sautés, soups, pies, quiches, and pasta dishes. Silverbeet is closely related to beetroot but is grown solely for its lush foliage rather than its root.
🌿 Why You’ll Love It
- Extremely productive and long‑lasting harvest
- Leaves regrow quickly after cutting
- Performs well in garden beds or containers
- Heat and light‑frost tolerant
- Mild flavour similar to spinach, with added crunch from the stems
🌱 Growing & Harvesting Tips
- Easy to grow: Silverbeet thrives in full sun but tolerates partial shade, especially in warmer climates.
- Direct sow: Sow seeds directly into the garden in spring, or autumn in mild climates.
- Cut‑and‑come‑again: Harvest outer leaves regularly to encourage continual new growth. Plants can be picked for months.
- Soil & water: Prefers well‑drained soil enriched with organic matter and steady moisture for tender leaves.
🌱 Plant Details
- Botanical name: Beta vulgaris var. cicla
- Plant type: Annual vegetable (often grown as a long‑term crop)
- Position: Full sun to part shade
- Harvest: Baby leaf or mature leaf & stem
Approx. 50 seeds pkt
Organic Garden Selections
Silver beet Perpetual | heirloom
$3.90
Unit price perLow in stock
Silver beet perpetual
(Beta vulgaris var. cicla)
Silver beet—also known as Swiss chard—is a reliable, fast‑growing leafy green valued for its broad, glossy leaves and thick, crisp stems. A staple in home gardens, it produces continuously over many months and thrives in a wide range of conditions, making it one of the easiest greens to grow.
Both the leaves and stems are edible and highly versatile in the kitchen. Young leaves can be harvested small and used fresh in salads, while mature leaves and stalks are best lightly cooked—perfect for stir‑fries, sautés, soups, pies, quiches, and pasta dishes. Silverbeet is closely related to beetroot but is grown solely for its lush foliage rather than its root.
🌿 Why You’ll Love It
- Extremely productive and long‑lasting harvest
- Leaves regrow quickly after cutting
- Performs well in garden beds or containers
- Heat and light‑frost tolerant
- Mild flavour similar to spinach, with added crunch from the stems
🌱 Growing & Harvesting Tips
- Easy to grow: Silverbeet thrives in full sun but tolerates partial shade, especially in warmer climates.
- Direct sow: Sow seeds directly into the garden in spring, or autumn in mild climates.
- Cut‑and‑come‑again: Harvest outer leaves regularly to encourage continual new growth. Plants can be picked for months.
- Soil & water: Prefers well‑drained soil enriched with organic matter and steady moisture for tender leaves.
🌱 Plant Details
- Botanical name: Beta vulgaris var. cicla
- Plant type: Annual vegetable (often grown as a long‑term crop)
- Position: Full sun to part shade
- Harvest: Baby leaf or mature leaf & stem
Approx. 50 seeds pkt
