Spinach-Beet Greens/Bietina/Bieta Seeds - (Beta vulgaris spp.)

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SKU:
V1131
Seed Count:
Approx 100 seeds per pack
Days to Maturity:
60 days
Days to Germination:
5-10 days @ 55-80F
Light Preference:
Full sun or partial shade
Plant Spacing:
10-12"
Status:
Heirloom, Non-Hybrid, Non-GMO seeds
  • Spinach-Beet Greens/Bietina/Bieta leaves - (Beta vulgaris spp.)
  • Mature Spinach-Beet Greens/Bietina/Bieta leaves - (Beta vulgaris spp.)
  • Spinach-Beet Greens/Bietina/Bieta leaves - (Beta vulgaris spp.)
  • Spinach-Beet Greens/Bietina/Bieta leaves - (Beta vulgaris spp.)
  • Young Spinach-Beet Greens/Bietina/Bieta leaves - (Beta vulgaris spp.)
  • Spinach-Beet Greens/Bietina/Bieta Seeds - (Beta vulgaris spp.)
$3.55

Description

Spinach-Beet Greens/Bietina/Bieta - Gourmet Flavor

Spinach-Beet Greens, also known in Italy as Bietina, Bieta or Bietola, have large soft, green leaves on very thin stems on bushy 2' plants. This unusual and highly regarded chard is very productive, incredibly sweet and tender. It has been a favorite of Chicago Italian families for generations, always quickly selling out in the farmer's markets.

This warm weather spinach substitute withstands heat, producing well until heavy frost. Pick outer leaves to get a constant supply of tasty greens from May through fall. 

Spinach beet green leaves look similar to Swiss chard however the stems are thinner and the exceptionally tender leaves are smooth, not puckered. Unlike other chards, it has a sweeter, more spinach-like flavor that lingers pleasantly on the palette. Unlike spinach, it is never bitter and grows vigorously from early spring through hot weather into fall, even withstanding light to moderate frosts. It over-winters, unprotected, down to about 10°F and comes back productive and sweet the second year. 

In 1869 The American Horticultural Annual remarked: Not altogether a new variety ... deserves to be better known.

History

Both leaf beets and root beets were developed possibly by the Romans from the wild sea-beet, which occurs in coastal regions of Europe and western Asia. Swiss Chard is the same species as the garden beet root and sugar beet but is grown only for its leaves.

Uses

Used by chefs and home cooks for fresh salad greens as well as boosting soup and stews. The thick but tender stalks are edible as well.

Growing Tip

Swiss Chard does not bolt in hot weather the way spinach does. It also is great in cold weather surviving many frosts.

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