To the untrained eye, beetroots and Swiss chard are two distinct crops. However, they are both cultivars of the same plant species. Swiss chard (a.k.a. spinach beet) was bred for its juicy, succulent leaves. Beetroot (a.k.a. garden beet) was bred for big, sweet roots. Swiss chard adds color and an architectural aesthetic to the garden. Homegrown beetroots are simply divine, and their flavor is far superior to what is available at the grocery store or market.
Growth pattern: Beetroot and Swiss chard seeds are multigerm since they are technically a cluster of fused seeds that results in potentially multiple seedlings. Swiss chard is a biennial plant. It has a two-year life cycle in regions where winters are mild and it is allowed to overwinter. It will bolt (flower and set seed) in its second year. I recommend growing it as an annual because when it bolts, the leaves turn bitter and unappetizing. Beetroot will grow in very much the same way as Swiss chard. Under ideal conditions, the roots will begin to swell. Both are considered cool-weather crops and thrive in spring, fall, and mild winters. However, they can be quite heat-tolerant and may continue to grow and thrive through the summer months if well protected and shaded on particularly warm days. If the weather warms up before the roots begin to swell, the likelihood of beetroots bolting increases. Swiss chard leaves and stalks are edible, and so are beetroot greens.
