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A picture of a Swiss Chard 'Canary Yellow'

Swiss Chard 'Canary Yellow'

Beta vulgaris (Cicla Group) 'Canary Yellow'

Also known as

Yellow Swiss Chard, Geel Spinasiebeet (Afr.)

Full Sun
Easy care
Moderate watering
Half-hardy

10a

USDA zone

-1°C

Minimum temperature

Expected size

Height
Spread

50cm

Max

40cm

30cm

Min

30cm

2 years to reach maturity

Flowering

  • spring
  • summer
  • autumn
  • winter

This plant has no fragrance

Swiss Chard 'Canary Yellow' Overview

Canary Yellow is a variety Swiss Chard with attractive bight yellow stems that will withstand a mild frost, dry weather and is less prone to bolting. A single sowing will give you tasty spinach type leaves for up to 12 months. This variety is great for beginner or busy gardeners.

Common problems with Swiss Chard 'Canary Yellow'

It is resistant to most plant diseases but may be bothered by Cercospora leaf spot which disfigures the leaves with gray spots that have purple edges and downy mildew, which causes a mildew-like growth on the foliage. Aphids, mites, snails, slugs, and caterpillars may also be a problem.

Swiss Chard 'Canary Yellow' Companion Plants

How to harvest Swiss Chard 'Canary Yellow'

Young leaves are ready to pick 25-30 days after sowing and more mature leaves after 50-60 days. Chard is a cut-and-come-again crop, so pick as needed. Harvest leaves regularly as the older leaves can become tough. Cut off flower stalks to extend the harvest.

How to propagate Swiss Chard 'Canary Yellow'

Seed

Sow seeds directly in early spring to summer, 6-10 mm deep and 15-30 cm apart, in rows about 38-45 cm apart. Germination takes 7-15 days.

Special features of Swiss Chard 'Canary Yellow'

Crop rotation

Canary Yellow Swiss Chard is a heavy feeder and requires a lot of nutrients to flourish, follow with a legume.

Drought resistant

Chard is able to withstand droughts but flourishes when watered moderately.

Pot plant

Supply a big enough container for ample root growth.

Other uses of Swiss Chard 'Canary Yellow'

Edible

The leaves, stems and flowers are edible. The leaves have a mild, sweet flavour and are great raw, sautéed or braised. The flower stalks can also be cooked and eaten like sprouting broccoli.