Beta vulgaris var. cicla

Swiss Chard, Red - microgreens seeds

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    Red Swiss chard microgreens with bright red stems and a mild, earthy flavour between beet and spinach, ready to cut 10–18 days after sowing.

    Bright red stems under green seed leaves, a strong colour accent on salads and pale dishes.
    10–18 days from sowing to harvest: keep the tray covered in the dark for 4–5 days, then give it good light until harvest.
    Sow 100 g per 25 × 50 cm tray, within a range of 80–110 g. Soak the seed for 6–8 hours first for faster, more even germination.
    Mild, earthy and slightly sweet, like young beet leaves with a hint of spinach. Try it in salads, grain bowls and with goat's cheese.
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    Details

    Red Swiss chard microgreens with bright red stems and a mild, earthy flavour between beet and spinach, ready to cut 10–18 days after sowing.

    Bright red stems under green seed leaves, a strong colour accent on salads and pale dishes.
    10–18 days from sowing to harvest: keep the tray covered in the dark for 4–5 days, then give it good light until harvest.
    Sow 100 g per 25 × 50 cm tray, within a range of 80–110 g. Soak the seed for 6–8 hours first for faster, more even germination.
    Mild, earthy and slightly sweet, like young beet leaves with a hint of spinach. Try it in salads, grain bowls and with goat's cheese.
    SPECIFICATION

    Seed

    Common name Red Swiss chard microgreens
    Botanical name Beta vulgaris var. cicla
    Seed type Conventional, untreated, non-GMO

    Growing

    Difficulty Moderate: slower than most microgreens, with uneven germination
    Growing medium Potting soil or coco coir
    Sowing rate 100 g per 25 × 50 cm (1020) tray, range 80–110 g; about 8 g per 10 × 10 cm
    Soaking Recommended: 6–8 hours in water, then drain
    Blackout 4–5 days under a lightly weighted cover
    Temperature 18–22 °C
    Harvest 10–18 days after sowing, when the seed leaves are fully open

    Taste and colour

    Flavour Mild, earthy and slightly sweet; tender leaves, juicy stems
    Colour Bright red stems; green seed leaves

    Nutrition

    Chard microgreens are a source of vitamin A and vitamin K.*

    Vitamin A contributes to the maintenance of normal skin. Vitamin K contributes to normal blood clotting.

    A varied and balanced diet and a healthy lifestyle are important.

    * Based on published laboratory analyses of chard microgreens per 100 g fresh weight. Actual content depends on how the microgreens are grown.

    ABOUT

    Swiss chard is a close relative of beetroot, grown for its leaves and stems rather than the root. This red-stemmed variety gives microgreens with bright red stems under small green seed leaves. The taste is milder than beet: earthy and slightly sweet, with a soft spinach note.

    Like beet, chard is never quick. Each seed is a corky cluster of several embryos, so the seedlings come up over several days, not all at once, and one cluster may give two or more. Soaking helps the seed take up water and evens out germination. After blackout, light decides the colour: in strong light the stems turn a deeper red, while a tray in a dim corner stays paler.

    Sowing 100 g per tray is intentionally heavy: the crop is cut at the seed-leaf stage, when a dense stand of stems makes the fullest tray. For a steady supply, start a new tray every week.

    IN THE KITCHEN

    Red Swiss chard microgreens add colour and a gentle, earthy taste without any heat. Use them in green salads, grain bowls, on omelettes, risotto and pasta, or with goat's cheese and roasted vegetables. They also mix well with spicier microgreens such as radish or mustard. Add them just before serving, as warm food softens them quickly. Cut microgreens keep for about a week in the fridge if you store them dry in a lidded container.

    GROWING INSTRUCTIONS
    1 Start with 100 g of seed (80–110 g) per 25 × 50 cm tray. Soak it in water for 6–8 hours and drain it well.
    2 Put 3–4 cm of moist potting soil or coco coir into a clean tray and smooth it flat. Scatter the seed in an even single layer, press it firmly into the surface and cover it with a thin layer of soil or coco coir.
    3 Place a second tray on top, add a light weight and leave everything in the dark at 18–22 °C for 4–5 days. The seedlings come up over several days, not all at once. Lift the cover each day; if the medium feels dry, water from below. Don't overwater, and don't keep the tray covered longer than needed: a long, damp blackout invites mould. Some professional growers use a diluted hydrogen peroxide solution, for example to rinse seeds or mist the tray. We don't give dosages, because the wrong concentration can damage the seedlings: if you use it, follow the product label and do so at your own risk.
    4 When the seedlings push against the cover, uncover the tray and give it strong light from a grow light or a bright window. From now on water from below, keep the air around the tray moving to discourage mould, and mist the leaves if seed hulls stay attached.
    5 Cut the microgreens 10–18 days after sowing, as soon as the seed leaves are open flat. Water the day before rather than on harvest day, then cut just above the soil with sharp scissors.

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