Vivid candy-colored seedlings — pink, red, gold, and orange stems — of the chard plant. A nitrate-and-mineral-rich relative of the beet, beautiful on the plate and gentle on the palate.
A blood-pressure-and-magnesium-supportive green in candy colors, grown on a windowsill — vascular and mineral nutrition aimed at the conditions the weathering layer describes, for the cost of a seed packet.
Swiss chard is a beet relative, so its microgreens carry the same vessel-relaxing dietary nitrates that support healthy blood pressure — relevant to the hypertension burden Black Americans carry — alongside magnesium, a mineral chronically depleted by the stress-cortisol cycle of weathering. The colored stems hold antioxidant betalains, and the greens deliver lutein for eye health and vitamin K for bone. Microgreen form concentrates these and adds vitamin C for iron absorption. Eat raw to keep the nitrates intact.
Grow from rainbow or standard chard seed (soak the seed clusters first) on a soil tray; harvest at 10-16 days. Snip, rinse, dry. Eat raw — the colorful stems make a striking finishing green on salads, grain bowls, and plated dishes.
Free, no account needed to ask.