Full Sun
Easy care
Moderate watering
Tender
2a-11b
USDA zone
-46°C
Minimum temperature
Expected size
Height | Spread | |
|---|---|---|
60cm | Max | 40cm |
30cm | Min | 30cm |
2 years to reach maturity
Flowering
spring
summer
autumn
winter
This plant has no fragrance
More images of Swiss Chard 'Green Lucullus'
Swiss Chard 'Green Lucullus' Overview
Beta vulgaris 'Green Lucullus' (Cicla Group) is an edible leafy vegetable that you can use in your cooking. The leaf and the stem are usually prepared separately, both parts having high nutrients levels, so are great to eat as part of a healthy diet. They have a similar flavour to spinach. It is quite an easy plant to grow and can be left in the ground over winter which can give you early crops in the next spring.
Common problems with Swiss Chard 'Green Lucullus'
Swiss Chard 'Green Lucullus' Companion Plants
How to harvest Swiss Chard 'Green Lucullus'
The outer leaves should be cut off first when they are still young and tender. Work your way into the centre leaves. You do not have to wait until they are fully grown as harvesting them regularly will encourage them to supply new growth. Raw chard is extremely perishable.
How to propagate Swiss Chard 'Green Lucullus'
Seed
The seeds should be sown thinly, around 2.5cm deep and 10cm apart. This should be done from March to July. Usually, you do two separate sowings, so one in April and another in July. The July crop will provide leaves for the following spring when they start to grow again.
Special features of Swiss Chard 'Green Lucullus'
Crop rotation
Swiss Chard is a heavy feeder, follow these crops with legumes.
Other uses of Swiss Chard 'Green Lucullus'
Cooking
Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed; the bitterness fades with cooking, leaving a refined flavour which is more delicate than that of cooked spinach.
Veg to Sow Outside in September
In vegetable beds, at the allotment or in the kitchen garden, sow these now to grow over the cooler winter months.
