Rainbow Chard Bright Lights - Renee&
Rainbow Chard Bright Lights - Renee&
Rainbow Chard Bright Lights - Renee&
Rainbow Chard Bright Lights - Renee&

Rainbow Chard Bright Lights - Renee's Garden Seeds

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16 in stock

Beta vulgaris var. cicla

Our unique All America award winning chard dons a coat of many colors! The green leaves and crunchy stalks come in a vivid rainbow of yellow, crimson, gold, pink and white with an occasional gorgeous stem of orange. Originally from New Zealand heirloom stock, Bright Lights chard has a sweeter and milder flavor than ordinary varieties. Grow this tasty, nutritious and highly ornamental variety for delicious eating over a long season of productive harvests. 

Seed Count: Approx. 180 / Weight: 3 g

Plant In

Sun/Shade

Sow Seeds

Days To

Germinate

Days to Harvest

Feb.-Sept.

Full sun 
1 in. apart
1/2 in. deep 

5-7 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 1 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. Thin to select colors beginning when seedlings are large enough to handle, using thinnings as early greens and salads. Final spacing should be 10 to 12 in. apart so chard plants have room to mature.   

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 or season with fresh lemon juice or balsamic vinegar. 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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