Swiss chard Beta 'White Silver 2' - Organic 3 m² - Vegetable seeds

Beta vulgaris 'White Silver 2'

Swiss chard Beta 'White Silver 2' - Organic 3 m² - Vegetable seeds

Beta vulgaris 'White Silver 2'
Unique vegetable from your own garden
Fresh, green leaves. The Swiss chard 'White Silver 2' (Beta vulgaris) forms plentiful green leaves with thin, crispy stems. The Swiss chard tastes wonderfully fresh! Its flavour most closely resembles spinach, but has the earthy taste of beetroot. The vegetable seeds are organically certified. Sow the seeds in rows in the open ground from April through July. You can harvest Swiss shard May to October.
Remove side shoots regularly. Space the seeds 5 cm apart. Space the rows at a distance of 35 cm. Plant at a depth of 0.5 to 1 cm. Slicing beetroot does well in both partial shade or full sun. After sowing, water the seeds adequately. The seeds come in a bag containing approximately 2.5 grams. This is enough to sow 3 square metres.

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Swiss chard Beta 'White Silver 2' - Organic 3 m² - Vegetable seeds
Swiss chard Beta 'White Silver 2' - Organic 3 m² - Vegetable seeds
Swiss chard Beta 'White Silver 2' - Organic 3 m² - Vegetable seeds
Swiss chard Beta 'White Silver 2' - Organic 3 m² - Vegetable seeds
Edible: Yes
Cutting flowers: No
Grafted: No
Green stayer: No
Guarantee: 1 year growth and flowering guarantee
Hardy plants: No
Harvesting: July - November
Latin name: Beta vulgaris 'White Silver 2'
Leafs all year: No
Preferred location: Sun, Half shadow
Naturalizing: No
Scented: Not Scented
Self polinating: No

Beetroot seed needs no prior treatment - the seed is ready to use.

How to Sow

Sow in the garden - March to May
Sow in the cold frame - February and March

Beetroot needs a sunny spot, March through to May (from February if using a cold frame). It's a good idea to sow (half) a row of seed every couple of weeks to give you a harvest almost throughout the year. Loosen the soil with a fork to at least 30 cm. Draw a furrow 1 cm deep and label the row. Mix the seed with some dry sand and sprinkle along the row between thumb and forefinger as thin as possible. Cover with 0.5 cm soil, press carefully down and sprinkle with water. Extra rows, 20 cm apart.

In the cold frame or indoor propagator, fill the trays with a good, fine potting compost, mix the seed with fine dry sand and spread it evenly over the soil. Cover with a thin layer to 0.5 cm, press lightly down and sprinkle with water. Cover with a sheet of glass or of course the frame's window. Stand in a light spot by normal temperature (or in the cold frame). Once germinated, remove the glass (open the frame's window).

The beetroot seeds will germinate in 14-21 days. The seedlings can be thinned out and immediately transplanted after 2 or 3 weeks. Each seedling needs about 10-12 cm space in the row. As the plant has a taproot, do not leave it too long before transplanting them.


Beetroot may require some extra fertiliser (a sprinkling of granulated cow manure), especially potassium once they're growing well. Water extra in periods of drought and keep the bed free of weeds. This will promote good healthy growth of your beetroot.


Harvest from June through November.

When harvesting always select the largest of the beetroot, leaving the smaller ones to continue growing. Carefully pull up individuals, or use a small trowel to loosen the soil around each one. Early sown beetroot is ready for harvesting earlier in the season.


It is of course possible to harvest beets in the first year but beetroot is actually a bi-annual. The first year it grows the rosette of leaves with a carrot like root (the beet). In the 2nd year, the plant will grow leaves first again but will quickly bolt and form an uninteresting flower stalk.

Beets are strong plants that do not have many problems with any pests or sickness. They can withstand quite a bit of cold so can be harvesting right through the autumn. There are many varieties of beetroot nowadays, usually focusing on the various colours of the beetroot 'flesh'.

Beta vulgaris is a member of the Amaranthaceae family.


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