Lucullus Swiss Chard
Beta vulgaris subsp. cicla
Price: $2.75
SKU: 3380011Choose a variant:
Currently unavailable, we suggest Fordhook Giant and Rainbow as alternatives.
52 days — 'Lucullus' is probably the most well-known variety of Swiss Chard. Its leaves are heavily crumpled with wide, broad white ribs about twenty inches tall. Tolerates hot weather and grows until first frost. Heavy producing plant with good flavor. 'Lucullus' is named after the Roman general of the same name. Each packet contains one gram, which can vary from 30 to 50 seeds.
52 days — 'Lucullus' is probably the most well-known variety of Swiss Chard. Its leaves are heavily crumpled with wide, broad white ribs about twenty inches tall. Tolerates hot weather and grows until first frost. Heavy producing plant with good flavor. 'Lucullus' is named after the Roman general of the same name. Each packet contains one gram, which can vary from 30 to 50 seeds.
Planting Instructions:
As soon as the soil can be worked in early spring, in a location that has well-drained soil and receives about eight hours of full sun daily, sow seeds ½-inch deep, every 1 to 2-inches, in rows spaced 12 to 24-inches apart.
Cover with loose soil and keep moist until seedlings appear. Water weekly after that and cultivate to control weeds. When plants are 1½ to 3-inches tall, thin plants to eight inches apart.
Start harvesting individual leaves when they are about eight inches in length. The leaves become tough with age.
Cover with loose soil and keep moist until seedlings appear. Water weekly after that and cultivate to control weeds. When plants are 1½ to 3-inches tall, thin plants to eight inches apart.
Start harvesting individual leaves when they are about eight inches in length. The leaves become tough with age.
Customer Reviews:
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★★★★★ Lucullus Swiss Chard
By Andrea Lawrence (British Columbia) on January 5, 2024
By Andrea Lawrence (British Columbia) on January 5, 2024
Very tender, prolific and hardy. They even overwinter under a foot of snow with temperatures to -20, giving an early crop of spring greens. I grow them 4" apart and take multiple cuttings of outside leaves. I freeze steamed greens which are great for any spinach recipe like spanokopitas and lasagna.
