Beta vulgaris
Rainbow chard comes as a mix of bright colours including yellow, white and deep red stems. In the kitchen, Rainbow Chard is used as a salad green and a leaf vegetable, making it a versatile ingredient. It can be used both raw and cooked, while cooking will give the leaves a milder flavour and a more tender texture. Chard, in general, is used as a substitute for spinach and in tandem with other green vegetables.
Sprouts in: 1 - 2 weeks
Harvest in: 5 - 6 weeks
- Rainbow Chard is not heat sensitive and grows best at 18 - 30 °C / 64 - 86 °F.
- You can start harvesting single leaves in baby-leaf size approximately three weeks after planting. Pick larger outer leaves first in full length - the plant will produce more from its basal growing point.
- The whole pod is mature to be harvested in one go already in five weeks after planting.
- Just like Green and Red Chard are loaded with nutrients, Rainbow Chard is also loaded with vitamins K, A, B, C, E and is also a good source of calcium, magnesium, copper, zinc, sodium, phosphorus- such a list!
- You might be pleased to know that in total 192 different bioactive compounds have been found in chard.
- Thanks to its playful name kids love this plant and are more eager to try out this leafy vegetable. Especially, if they have grown it by themselves!
