🌈 Swiss Chard Colour Mix Seeds | Vibrant Stems & Dark Green Leaves | Productive Cut‑and‑Come‑Again Variety

This Swiss chard mix combines several varieties to give a lush clump of dark green, crinkled leaves carried on juicy, coloured stems, ideal for bringing both structure and colour to the veg patch. Plants form medium‑sized, vigorous heads with broad leaves and fleshy ribs that can be picked young for salads or left to mature for hearty cooking greens.​
Highly productive and long‑cropping, this mix works well in beds, borders or pots, and can be harvested leaf by leaf over many months for a steady supply of fresh greens. The colourful stems look impressive in the garden and in the kitchen, making this a favourite for gardeners who like “ornamental” vegetables that still earn their keep on the plate.​

Growing information

🌱 Sowing

• Sow direct in open ground or in modules for transplanting once seedlings are sturdy.

• Use a fertile, well‑drained soil and keep moisture steady to encourage quick, even growth.​

☀️ Light

• Grows best in full sun but copes well with light partial shade, which can help prevent bolting in hot weather.​

💧 Watering

• Water regularly, especially in dry spells, to keep leaves tender and to avoid plants checking and running to seed too early.​

• Mulch around plants to hold moisture and suppress weeds.

🌡️ Germination

• Seeds usually germinate in around 7–14 days in moist soil at mild spring and summer temperatures.​

📏 Spacing & size

• Thin or plant to about 25–30 cm between plants, with 30–40 cm between rows, for strong clumps with broad leaves and thick ribs.​

• Plants make medium to large rosettes that can be cut several times through the season.

Bullet Technical Data

• 🌱 Sowing depth: 1–2 cm​

• 📅 Sow: spring to mid‑summer for cropping from summer into autumn and beyond​

• ☀️ Light: full sun or light partial shade​

• 🌡️ Germination: 7–14 days in favourable conditions​

• 📏 Height: medium clumps with upright leaves and prominent ribs​

• 🪴 Spacing: 25–30 cm between plants; 30–40 cm between rows​

• ⏳ Harvest: from about 60 days after sowing; cut outer leaves and let the centre regrow for repeat picking​

• 🔢 Seeds: approx. standard packet

Tips & Tricks

• Start picking outer leaves when they reach a good size and keep harvesting regularly to encourage fresh growth.​

• In milder climates, protect with fleece or a cloche and plants can carry on producing into late autumn or even winter.​

• Use the stems separately from the leaves: stems are great baked or gratinéed, while the leaves cook like spinach and work well in soups, risottos and pies.​

Garden‑to‑Table Recipe

Baked Chard Stems with Parmesan (Serves 4)​

Ingredients

• Stems from a good bunch of Swiss chard (leaves reserved for another dish)

• 2 tbsp olive oil

• 40 g breadcrumbs

• 30–40 g grated Parmesan or similar hard cheese

• 1 small garlic clove, finely chopped

• Salt and black pepper

Method

1. Trim the chard stems and cut into even lengths, then parboil in well‑salted water for 5–7 minutes until just tender; drain well.​

2. Mix breadcrumbs, cheese, garlic, olive oil, salt and pepper in a bowl.

3. Lay the stems in a lightly oiled baking dish, sprinkle over the breadcrumb mixture and bake at 190–200 °C for about 15–20 minutes until golden on top.