SILVERBEET-RED RIBBED

Beta vulgaris SILVERBEET-RED RIBBED also known as Swiss chard and seakale beet.  It originated in Portugal, Spain and the Mediterranean islands then spread to Britain before finding its way to Australia and New Zealand.   The red ribbed variety has distinctive red stalks and ribs and is less common but much the same as the white stalked variety.  It has a stronger flavour that Spinach with coarser leaves, but grown in much the same way and prepared in the same way.   The leaves are eaten like Spinach and the stem cooked like celery.  Silverbeet tolerates the heat and cold better as well as drought and disease. A cool season vegetable it can grow to 75cm high and 25cm wide.  A Biennial plant grown as an annual before it has a chance to seed.  Thrives in Sub-tropical, temperate and cool climates but too much heat and humidity can bring on fungal leaf diseases.    Can tolerate full sun or partial shade with nitrogen rich well drained soil and plenty of water ever 2 to 3 days.  But don't overwater as they don't like to be water logged so will grow well in sandy loam or alluvial soil.  Sprinkler in the mornings only so leaves have time to dry out. Coastal plants can tolerate high salinity after the seedling stage.  So start in door then plant out when big enough to handle the salty conditions. pH: 60- 6.8  - Hardy Biennial /Annual Soil Temp 10 - 29C Silverbeet grows all year round and is easy to cultivate. It is similar to spinach but has a stronger flavour.