Organic Yellow Chard Seeds 250g for Microgreens - Gilė Sprout


Yellow chard for microgreens
Yellow chard for microgreens

Organic Yellow Chard Seeds 250g

for microgreens


Ingredients: 100% yellow chard (Beta vulgaris subsp. vulgaris) seeds for microgreens, proceeding from organic farming.

Product may contain traces of nuts, gluten and mustard.

Keep your seeds in their sachets at room temperature in a dry place.

Origin: Italy

Manufactured by: Veyranno Ltd t/a Fruit Hill Farm, Ireland


SKU: S229

Only 1 left in stock

Chard, also called Swiss chard, variety of the beet of the amaranth family grown for its edible leaves and leafstalks. This vegetable is probably native to the coastal regions of Europe, from the species Beta marine or sea beet, obtaining on the one side chard and beetroot on the other. The Arabs initiated the culture towards 600 B.C.


Chard microgreens prefer soil for their growing medium. You will need to pre-soak seeds for 8-12 hours in cold water. Prepare your soil by getting it sufficiently moist. Spread seeds evenly across the surface of the soil. After seeds are sown, cover for two to three days to allow seeds to germinate, and then uncover seeds and place under a grow light. Continue to water when need. Harvest when the look and the flavor are to your liking. So, begin sampling the greens when the first set of leaves form to determine when to cut! Harvest should be ready in 8-12 days.


The chard microgreens have a distinctive mild, juicy as well as salty taste that reminds us of the flavor of beets with a mix of spinach. Amazing colors and pleasant flavor make these greens a great choice to add highlights to any microgreen salad.

Step 1: Choose your seeds.

Step 2: Choose the right tray and your soil.

Step 3: Scatter the seeds on the soil. Check the density, water.

Step 4: Cover the tray.

Step 5: Take the cover off, place under LED lights and let them grow!

Step 6: Be patient. Let them grow, water them daily.

Step 7: Start eating. Enjoy!

If you want more detailed instruction, with pictures and more details, click here.


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