Rainbow Chard – Bright Lights

$2.79

Rainbow Chard - Bright Lights

Rainbow Chard – Bright Lights

$2.79

Our unique All America award winning chard dons a coat of many colors! The green leaves and crunchy stalks come in a vivid rainbow of yellow, crimson, gold, pink and white with an occasional gorgeous stem of orange. Originally from New Zealand heirloom stock, Bright Lights chard has a sweeter and milder flavor than ordinary varieties. Grow this tasty, nutritious and highly ornamental variety for delicious eating over a long season of productive harvests.

Rainbow Chard – Bright Lights

Our unique All America award winning chard dons a coat of many colors! The green leaves and crunchy stalks come in a vivid rainbow of yellow, crimson, gold, pink and white with an occasional gorgeous stem of orange. Originally from New Zealand heirloom stock, Bright Lights chard has a sweeter and milder flavor than ordinary varieties. Grow this tasty, nutritious and highly ornamental variety for delicious eating over a long season of productive harvests.
Seed Count: Approx. 180 / Weight: 3 gms
In early spring when danger of hard frost is over, sow seeds in well-worked, fertile soil in full sun. Sow seeds 1/2 inch deep and 1 inch apart 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 in the rows as seedlings catch up quickly. Thin to select colors beginning when seedlings are large enough to handle, using thinnings as early greens and salads. Final spacing should be 10 to 12 inches apart so chard plants have room to mature.
Chard grows well in a wide range of conditions and can take some frost. In mild winter areas, it can be grown year round. Thin seedlings well as chard grows into large vase-shaped plants 2 feet tall.
Begin harvesting when plants are well established and have 6 to 8 stalks. Both the crunchy succulent stalks and leaves make great eating. Chop and steam or sauté greens with garlic and olive oil or season with fresh lemon juice or balsamic vinegar. 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.

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