chard seeds
Seeds harvested in the gardens of Guédelon.
In the Middle Ages, chard leaves were commonly used in soups, a very common dish at the time. It’s also known as poirée, bette or carde, and its wild ancestor is actually a sea beet.
In stock
product description
This variety of chard, with dark green foliage and white chard, produces several harvests. It requires moderate watering, tilled, nourished soil and a semi-shaded position. It is hardy down to -10°. Cut leaves and water to encourage regrowth.
Uses : Cooked in butter, cream or au gratin. The leaves are used cooked, in soups or as spinach.
Sowing : From April to September, sow 3 to 4 seeds every 40 cm in rows. When the plants have a few leaves, keep only the most vigorous. Water frequently at the start of growth and in dry spells. Mulching is recommended in hot weather.
Seeds selected and harvested in collaboration with the P.A.R.C association
Net weight : 2 g (approx. 100 seeds)
