Grow log by Sher · Original thread
What you can learnA high-value Swiss chard diary covering pre-germination, replacement seedlings, colour sorting, root-pruning stress, recovery, and repeated edible production.
*The days were calculated automatically and approximately.
I enjoy seeing all the colors these form.
I think I would have panicked!
I would have, too, if I hadn't experienced this before.
Was there something in particular that made you decide to trim the roots? Just wondering. 😀
There were some long, stringy roots that were getting into the pump.
Most of my gardens have roots in the floats right now. It's so annoying!
What are floats? DO you mean the water level thingy?
Yes, the float inside the water level thingy. When roots grow into the thingy, the float gets blocked so that it can't go up and down with the water's surface. Then the display registers a false reading, usually a "full" reading, in my experience.Yesterday I went in and cleared the floats in three gardens. 🙂
Did you trim the roots too? I wash and trim the roots as part of the R&R process.
No, I'm leaving the roots alone except to keep the floats and pumps clear. When I trimmed the roots on the bell peppers in the Bounty, they sulked for a couple of weeks. I usually trim the roots a little when I transplant something to soil.
Interesting...but, if it works for you, great!!
They look great
Swiss chard from the AG is more tender and tasty than commercial Swiss chard, even after it has reached cooking size. Yours looks delicious, Sher .
It is so much better tasting. Thank you, lynnee.
They got big
The Swiss chard looks really vigorous now!
Was that a rainbow swiss chard variety? It looks almost like you can determine the stalk color from the seed's initial roots, which opens up possibilities for arranging plants by color
That is beautiful, beautiful Swiss chard!
ERR0R1755, it is Rainbow Swiss Chard. Another one is Bright Lights Swiss Chard. Yes, you can determine the stalk and leaf color by the root color. The most dramatic color is red, but I also love the orange and yellows. Given the option, I don't grow the ones with white roots because they are boring. Thank you, lynnee. I like Swiss Chard young in salads and also cooked when mature. It is mild, so does need to have the stems chopped up and sauteed with garlic and onion, then the chopped greens and chicken broth added, covered, and cooked till done. Some people like to add a drizzle of balsamic vinegar to them on their plate.
<<Yes, you can determine the stalk and leaf color by the root color. The most dramatic color is red, but I also love the orange and yellows. Given the option, I don't grow the ones with white roots because they are boring.>>
WOW, that is fast and wonderful they sprouted so fast
Ha! If I planted some sprouts upside down, I'd just leave it to them to figure it out. It'll be interesting to see what yours do. The AG Swiss chard does really well in both my Farm Plus and my Bounties. I never paid attention to how long the seeds took to germinate, though.