| Description | A colorful edible vegetable that can find a place in your annual garden. Pull off the outer young leaves and eat in a salad or cook like spinach. Packed full of good nutritional stuff. |
|---|---|
| Pronunciation | (BET-uh)(vul-GAIR-iss) |
| Plant Type | Edibles Vegetables, Site author's observations |
| Sunlight | full, mostly sun |
| Moisture | average |
| Soil & Site | average |
| Temperature | very cold tolerant, with stands light to moderate frosts in our garden |
| Flowers | I have never had this plant bloom in my garden. I am assuming if they bolt (bloom) the taste will become bitter, like many leaf vegetables do. |
| Leaves | lots of different petiole (leaf stalk) colors) |
| Dimensions | depending on variety but usually around 12 inches |
| Propagation | Since we need only 6 or more plants in our garden, I like to start indoors 2-3 weeks, in plantable containers before they will be set out. It can be direct seeded into the garden. |
| Misc Facts | Harvest the outside leaves and the plant will continue to grow. Can be boiled or mixed with other dishes. Also can be eaten raw in salads. To many Swiss Chard is an "acquired taste". |
| Notes & Reference | #244-Alluring Lettuces (Jack Staub) |
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