Silverbeet 101

Silverbeet (chard) or Beta vulgaris subsp. cicla

Native to the Mediterranean, silverbeet has an earthy flavour and is a good source of folate, fibre and vitamins A and C.

Silverbeet grows in full sun in a rich well-drained soil with added compost. 

Keep well supplied with water and mulched.

• When to plant (Australia): Spring to autumn in southern areas; year round in northern areas, and winter in humid tropical regions (checking monthly planting guide for more details).
• Planting depth : 12 mm
• Spacing : 30cm apart, or 25cm for perpetual varieties; 30 cm between each row.
• Germination : 2 weeks
• Time to harvest : 6-12 weeks, depending on variety and size of leaves picked. 

To harvest gently pull the outer leaves away from the plant. Cutting the stems and leaving a leaf stub can increase problems with disease

Storing

Cut off the string holding the silver beet together and remove and discard any damaged leaves. Trim the white stalks. Store in the fridge in a sealed plastic bag for up to three days.

Cooking

Wash silver beet in cold salted water and drain, then shred and add raw to salads. Alternatively, slice and use in stir-fries, curries, quiches, soups or as part of a side dish. Cook silver beet as briefly as possible to retain maximum nutrient content.

Silverbeet is great with anchovies, beef, butter, chicken, garlic, lemons and olives.