 Silverbeet is a leafy vegetable belonging to the subspecies Beta vulgaris subsp. maritima. It’s also know by other names like Swiss Chard, spinach beet and mangold. The name Chard comes from the Latin 'cardus' which means thistle, although there are no barbs.
Though it looks like spinach, silverbeet belongs to the same species as beetroot. It is a biennial plant that usually has dark green edible leaves with wide white or cream stalks, which are also edible.
Varieties:
Silver beet comes in a range of sizes, leaf colours, textures and stem colours. Some of the varieties are:
Compacta Slo Bolt, Fordhook Giant, Fordhook Slowbolt and coloured varieties like Bright Lights and Rainbow Beet.
When, where and how to plant:
Silverbeet can grow well in most soil types, but does best in fertile and well-drained ones. A sheltered site is advisable, while a good supply of water is a must.
The seeds should be sown at a depth approx three times the diameter of the seed, spacing plants between 15cm -30cm.
Growing Guide:
It’s an easy to grow plant that is reasonably frost and heat tolerant, and quite resistant to most plant diseases.
Silverbeet plant provides leaves for some months before going to flower. It can re-sprout from around the base if cut off when it starts to flower. It can grow up to 75 cm high and 25 cm wide.
Although it is fairly wind hardy, the silverbeet plant doesn’t like strong winds, which can cause leaf damage.
Harvest:
Silverbeet can be harvested while the leaves are young and tender, or after maturity, when they are larger. The usual harvest duration is between 8 to 12 weeks.
How to use:
Though silverbeet can have a slightly bitter taste, fresh young leaves can be used raw in salads, while mature leaves and stalks are generally consumed cooked.
Silverbeet is rich in fibre, vitamins A, C and E, sodium and folate. Though it’s believed to be a good source of iron, it has been suggested the iron from the plant cannot be readily taken up by the body due to binding with oxalates.
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