Beta vulgaris subsp. cicla
Family: Chenopodiaceae
Common Name: Swiss Chard

Once very popular, silver beet is not eaten as much as spinach today. However, it is a delicious vegetable. The stems can be blanched and tossed in olive oil or made into a scrumptious gratin with blue cheese. The leaves can be steamed and simply tossed in butter or olive oil, or used as the basis of a frittata or salad. Silver beet is easy to grow and crops over a long period.

Varieties

Beta vulgaris subsp. cicla is an upright-growing biennial best treated as an annual. Branching from ground level, it has white leaf stalks and deep green, mostly crinkled leaves. There are several forms with variously coloured stems. These are very decorative and can even be grown in the flower garden. Try the cultivar 'Ruby Chard' which has bril-' liant red stems, somewhat like red-stemmed rhubarb.

Cultivation

Silver beet needs perfect drainage, abundant water and regular applications of nitrogen fertilizer to encourage leaf growth. While it adapts to a range of soils, it thrives in good quality soils. Propagate by seed sown in situ; if sown in pots, transplant when plants are about 8-10 cm (3-4 in) high. In cool districts, sow seed from spring to early summer, while in warmer districts, seed can be sown at almost any time of year. Plants started in spring will continue to crop until the following spring. When plants sown direct are about 10 cm (4 in) tall, thin to 30-45 cm (12-18 in) between plants, and 60-75 cm (24-30 in) between rows.

Begin to harvest eight to ten weeks later, taking only two or three leaves from each plant. Remove by snapping or twisting off leaves, or by cutting close to the base. Silver beet is relatively free of most insect pests and diseases, but leaf spot may cause problems in humid areas. If this appears, remove worst-affected leaves and avoid overhead watering. Keep plants growing rapidly and harvest often.

Climate

Zone 5.