Chard and beetroot seeds are easy to grow and tasty to eat. Both veg come in an array of purples, yellows and reds which look great on a plate and are packed full of nutrients. Add rainbow chard to your summer stir fries, and make beetroot a regular ingredient in your morning smoothies. The perfect way to brighten up summer dishes and add warmth and colour to winter stews, no veg plot is complete without healthy Swiss chard and beetroot. If you'd love to grow your own colourful salad seeds, head over to our salad hub page for a wealth of information and tips or check out our dedicated beetroot and chard resource page.
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Chard and beetroot seeds are among some of the most cost effective as they produce plants with no waste. Beetroot roots can be eaten cooked or raw and the tops are a great addition to a salad or cooked like spinach. Swiss chard leaves are packed with nutrients and the colourful stems are also delicious. Both beetroot and chard are easy to grow from seed. To get the best results from your seeds, take a look at our tips on growing beetroot and popular questions and answers below.
It’s not essential to soak beetroot seeds before sowing but it can help to speed up germination. Put them in warm water for 30 minutes before planting.
If you want to harvest golf ball-sized beets, they will be ready in around seven weeks from sowing, depending on the variety. It will take between 10 and 12 weeks to get bigger beetroots.
Although you get only one beetroot from each plant, seeds may be made up of a cluster of multiple seeds and will produce several plants during germination. Choose a monogerm variety, such as ‘Red Shine’, to get one seedling per seed, avoiding the need to thin.
Swiss chard is also known as leaf beet and spinach beet, as it’s the same species as beetroot.
Beetroot can be started off under cover in modules filled with seed compost, with one seed per cell. If you want small beetroot, you can sow three or four seeds per module and then transplant the whole clump intact.
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