Canna, Bronzeleaf - Wyoming

Beta vulgaris subsp.vulgaris

Gourmet Chard

This striking new edible landscaping chard has crispy two-toned stalks striped in hot pink and white that are eye-catching against their vibrant green leaves. Harvest at the baby leaf stage for salads and then let the plants mature into beautiful, big-framed ornamental plants you can harvest and enjoy for months. Peppermint Stick is equally at home in vegetable gardens or flower beds. These bolt resistant plants stand up well to hot weather.

START SEEDS INDOORS

In early spring, when danger of frost is over, sow seeds in well-worked, fertile soil in full sun. Space seeds 1 inch apart and cover 1/2 inch deep in rows 10 inches apart, or broadcast thinly for bed planting. Firm soil well over these irregularly shaped seeds to ensure good germination. If first sowing germinates unevenly, plant more seed as the seedlings catch up quickly. When large enough to handle, thin seedlings to 8 to 10 inches apart so these large plants have room to grow and mature. Transplant extras or enjoy young thinnings as early greens and salads.

GROWING NOTES

Chard grows well in a wide range of conditions and can take some light frost. In mild winter areas, it can be grown year round. Give seedlings enough room, because chard grows into large vase-shaped plants 2 feet tall.

HARVEST AND USE

Begin harvesting when plants are well established and have at least 6 to 8 leaves. Both stalks and leaves make great eating. Chop and steam or saut with garlic and olive oil. Use like spinach in lasagna or minestrone soup. Try tasty chard leaves stuffed and poached in broth with a dash of olive oil and fresh lemon.