Peppermint Swiss Chard
$4.25
sold out
Peppermint is a beautiful new Swiss Chard that is delicious raw as a baby leaf or cooked when full size. The stems are white with pink stripes and the leaves are a vibrant dark green. Plant spring, summer or fall. It is resistant to bolting. Excellent for ornamental and vegetable gardens. Eye-catching addition to the table at farmers markets. 30 days/baby greens, 58 days/full-size.
Direct-sow seed after all threat of frost has passed in spring, when the soil has warmed up to about 50°F. For baby greens, sow 2" apart in rows spaced 12" apart and harvested when 2" to 3" tall. For mature, full-size Chard, thin seedlings to 10" apart in rows spaced 16" to 20" apart. To harvest, cut off the outer leaves of these grand plants, which keep on producing, even through a light frost. Water Swiss Chard regularly in dry periods to help keep the stems from becoming woody. Baby leaves may harvested through the season in the cut-and-come-again method for fresh salads as well as cooked as one would in Spinach recipes. Generally, about a month later, mature leaves may be stripped from their stems and chiffonaded for pasta sauces, hearty soups and stews.
Direct-sow seed after all threat of frost has passed in spring, when the soil has warmed up to about 50°F. For baby greens, sow 2" apart in rows spaced 12" apart and harvested when 2" to 3" tall. For mature, full-size Chard, thin seedlings to 10" apart in rows spaced 16" to 20" apart. To harvest, cut off the outer leaves of these grand plants, which keep on producing, even through a light frost. Water Swiss Chard regularly in dry periods to help keep the stems from becoming woody. Baby leaves may harvested through the season in the cut-and-come-again method for fresh salads as well as cooked as one would in Spinach recipes. Generally, about a month later, mature leaves may be stripped from their stems and chiffonaded for pasta sauces, hearty soups and stews.
Peppermint is a beautiful new Swiss Chard that is delicious raw as a baby leaf or cooked when full size. The stems are white with pink stripes and the leaves are a vibrant dark green. Plant spring, summer or fall. It is resistant to bolting. Excellent for ornamental and vegetable gardens. Eye-catching addition to the table at farmers markets. 30 days/baby greens, 58 days/full-size.
Direct-sow seed after all threat of frost has passed in spring, when the soil has warmed up to about 50°F. For baby greens, sow 2" apart in rows spaced 12" apart and harvested when 2" to 3" tall. For mature, full-size Chard, thin seedlings to 10" apart in rows spaced 16" to 20" apart. To harvest, cut off the outer leaves of these grand plants, which keep on producing, even through a light frost. Water Swiss Chard regularly in dry periods to help keep the stems from becoming woody. Baby leaves may harvested through the season in the cut-and-come-again method for fresh salads as well as cooked as one would in Spinach recipes. Generally, about a month later, mature leaves may be stripped from their stems and chiffonaded for pasta sauces, hearty soups and stews.
Direct-sow seed after all threat of frost has passed in spring, when the soil has warmed up to about 50°F. For baby greens, sow 2" apart in rows spaced 12" apart and harvested when 2" to 3" tall. For mature, full-size Chard, thin seedlings to 10" apart in rows spaced 16" to 20" apart. To harvest, cut off the outer leaves of these grand plants, which keep on producing, even through a light frost. Water Swiss Chard regularly in dry periods to help keep the stems from becoming woody. Baby leaves may harvested through the season in the cut-and-come-again method for fresh salads as well as cooked as one would in Spinach recipes. Generally, about a month later, mature leaves may be stripped from their stems and chiffonaded for pasta sauces, hearty soups and stews.
Peppermint is a beautiful new Swiss Chard that is delicious raw as a baby leaf or cooked when full size. The stems are white with pink stripes and the leaves are a vibrant dark green. Plant spring, summer or fall. It is resistant to bolting. Excellent for ornamental and vegetable gardens. Eye-catching addition to the table at farmers markets. 30 days/baby greens, 58 days/full-size.
Direct-sow seed after all threat of frost has passed in spring, when the soil has warmed up to about 50°F. For baby greens, sow 2" apart in rows spaced 12" apart and harvested when 2" to 3" tall. For mature, full-size Chard, thin seedlings to 10" apart in rows spaced 16" to 20" apart. To harvest, cut off the outer leaves of these grand plants, which keep on producing, even through a light frost. Water Swiss Chard regularly in dry periods to help keep the stems from becoming woody. Baby leaves may harvested through the season in the cut-and-come-again method for fresh salads as well as cooked as one would in Spinach recipes. Generally, about a month later, mature leaves may be stripped from their stems and chiffonaded for pasta sauces, hearty soups and stews.
Direct-sow seed after all threat of frost has passed in spring, when the soil has warmed up to about 50°F. For baby greens, sow 2" apart in rows spaced 12" apart and harvested when 2" to 3" tall. For mature, full-size Chard, thin seedlings to 10" apart in rows spaced 16" to 20" apart. To harvest, cut off the outer leaves of these grand plants, which keep on producing, even through a light frost. Water Swiss Chard regularly in dry periods to help keep the stems from becoming woody. Baby leaves may harvested through the season in the cut-and-come-again method for fresh salads as well as cooked as one would in Spinach recipes. Generally, about a month later, mature leaves may be stripped from their stems and chiffonaded for pasta sauces, hearty soups and stews.