Leaf Beet Beta vulgaris (Leaf Beet Group)

The leaf beet group consists of cultivars such as Swiss chard and beet spinach that are grown for their edible leafy greens. The group includes annual and biennial vegetables in the Amaranthaceae (amaranth) family with origins in the Mediterranean region and Europe. 

These cultivars do best in full sun to partial shade, as well as moist, rich, well-drained soil. The plants require a pH level of 6.0 to 8.0. They grow fastest in the cool temperatures of spring and fall, although they continue to produce leaves through summer. They are tough plants that can tolerate some heat, humidity, and drought, although they stop growing without adequate moisture. The biennials in this group do not produce flowers until their second year and therefore have no risk of bolting from heat.

Unlike the common beet, these plants do not grow a swollen root. The leaves can be eaten raw or cooked, but the thick stalks are best eaten after cooking. Harvest leaves and stalks only as needed since the plants do not last long in the refrigerator. Although maturity rates vary among cultivars, baby leaves can be harvested in roughly 30 days and mature leaves in 60. Harvest the larger, outside leaves first to encourage new leaves to grow.

These leafy greens are at home in drought-tolerant or edible gardens. Directly sow seeds in the garden or start seeds indoors and transplant to the garden four weeks later. Their colorful stems make them attractive in ornamental beds, along walkways, and border fronts.  They also grow well in containers, doing best in a minimum size of 2 quarts and a depth of 8 inches.

Insects, Diseases, and Other Plant Problems: No significant problems.

VIDEO Created by Homegrown featuring Bill Lord, former Area Specialized Agent for NC State Extension