Chard, Swiss chard
Yellow Grisons Swiss chard
People from the Grisons love this Swiss chard. Their national dish, known as Capuns, depends on the tender and savoury leaves of this variety. Since it is hard to keep a secret to oneself, people from lower regions have discovered this specialty and now it can be yours.
Sow in late April to mid-July in rows 20–30 cm apart. Chard loves heavy group soils. Mature compost in abundance and abundant watering help the flavours develop. Harvest, depending on the seeding date, from June to October. Late seeding actually produces an additional harvest in the following spring.
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Harvest |

Sowing quantity 200 g/Are
Green leafy Swiss chard
Chard is a traditional leafy vegetable in alpine regions. Due to its deep green leaves, it is very hearty and healthy. It also produces a high yield making it not only tasty, but very economical.
Sow in late April to mid-July in rows 20–30 cm apart. Chard loves heavy group soils. Mature compost in abundance and abundant watering help the flavours develop. Harvest, depending on the seeding date, from June to October. Late seeding actually produces an additional harvest in the following spring.
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Harvest |

Sowing quantity 200 g/Are
Geneva (Field) Swiss chard
This hardy species overwinters very nicely in the open field—hence its common name of field chard. It can be used until late in the spring. The wide, white petioles (leaf stems) result in extensive leaves that add to your yield. The broad leaf can be cooked as spinach or used in rolled leaf recipes. It is a very tasty and high-yielding leafy vegetable.
Sow from April to July either directly into the garden bed at 40 cm spacing between rows or transplant seedlings from a starter tray. Thin out direct seedlings to 40 cm spacing within rows also. Harvest by continuously breaking off outer leaves. Leave the central leaves of new growth to continue growing. Let those keep growing to increase your yield.
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Harvest |

Sowing quantity 8 - 10 g/Are