Rainbow Chard Neon Glow - Renee&
Rainbow Chard Neon Glow - Renee&
Rainbow Chard Neon Glow - Renee&
Rainbow Chard Neon Glow - Renee&

Rainbow Chard Neon Glow - Renee's Garden Seeds

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Beta vulgaris var. cicla

Our eye-catching color combo has gorgeous magenta and gold stalks in vivid colors that contrast beautifully with deep-green savoyed leaves. Neon Glow chard was carefully selected from multicolored New Zealand heirloom chard, so you'll find its flavor sweeter and milder tasting than ordinary green varieties. Grow this “edible landscaping” chard for bright color and delicious eating over a long season. A striking addition to both vegetable and flower beds. 

Equal parts: “Golden Sunrise” and “Magenta Sunset” Chard

Seed Count: Approx. 68 / Weight: 3 g

Plant In

Sun/Shade

Sow Seeds

Days To

Germinate

Days to Harvest

Cold Winters: May-June
Mild Winters: Feb-Sept 

Full sun 
2 in. apart
1/2 in. deep 

7-10 days

Approx. 50

Start Seeds Outdoors In early spring, when danger of frost is over, sow seeds in well-worked, fertile soil in full sun. Sow seeds 1/2 in. deep and 2 in. apart in rows 10 in. apart, or broadcast thinly for bed planting. Firm soil well over these irregularly shaped seeds to ensure good germination. If first sowing germinates unevenly, plant more seeds as seedlings catch up quickly. When large enough to handle, thin seedlings to final spacing of 8-10 in. apart so these large plants have room to grow and mature. Transplant extras or enjoy young thinnings as early greens and salads.   

Growing Notes Chard grows well in a wide range of conditions and can take some light frost. In mild winter areas, it can be grown year round. Give seedlings enough room, because chard grows into large, vase-shaped plants 2 feet tall. 

Harvest and Use: Begin harvesting when plants are well established and have at least 6 to 8 leaves. Both stalks and leaves make great eating. Chop and steam or sauté with garlic and olive oil. Use like spinach in lasagna or minestrone soup. Try tasty chard leaves stuffed and poached in broth with a dash of olive oil and fresh lemon.

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