Деталі
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.
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
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