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0 Organic Chioggia Swiss Chard seeds for growing microgreens
Organic Chiogga Swiss Chard seeds to grow as microgreens
Available in 15g or 250g
€2.19
Tax included
Organic Chioggia Swiss Chard seeds for growing microgreens
Chioggia Swiss chardBeta vulgaris var. cicla) is a traditional Italian variety that takes its name from Chioggia, a small fishing town located in the Venetian Lagoon, in Veneto. It is a direct cousin of the red Swiss chard, belonging to the same Amaranthaceae family, but with a very different visual and taste personality. Cultivated for generations in northern Italy, it is one of the prides of Venetian horticultural heritage.
🌱 Its uniqueness is its color in all its delicacy. The stems are of a Pale pink, sometimes streaked with white, which elegantly contrasts with the tender green of the cotyledons. Much more subtle than the Ruby Red, more pastel, more poetic. It is frankly the most refined microgreen in our selection - perfect for gastronomic presentations where a touch of color is desired without being exuberant. In terms of taste, the flavor is sweet, subtle, almost sugary, with a subtle note reminiscent of young beetroot. Even more delicate than the Ruby Red, without the slightest hint of bitterness.
Specifically, it pairs wonderfully with raw vegetable carpaccios (zucchini, radish, Chioggia beetroot), very finely chopped vegetable tartares, minimalist raw bowls with soft tones, fresh seaweed salads (wakame, dulse, samphire) where the pale pink harmonizes beautifully with marine hues, white-pink raw soups (cucumber, zucchini, pink radish), cold-pressed green juices, or even avocado toasts for a pastel touch. A few fresh sprouts just before serving, and the dish instantly takes on a visual dimension of rare elegance.
Harvest at : 5 to 7 cm in height
Cycle : 10 to 14 days
Quantity per tray : 8 to 9 g of seeds
🌱 How to grow your Chioggia chard microgreens at home ?
Microgreens are grown on a light and well-draining substrate, and not by misting as with traditional sprouted seeds. For optimal and reproducible results, we recommend our sprouter. GEO Smart Greens from Geo Bavicchi associated with the GEO ceramic pellets (100% natural and reusable substrate).
🌱 The principle is simple:
- Pour the ceramic pellets in the perforated growing tray.
- Evenly distribute 8 to 9 g of Chioggia Swiss chard seeds on the surface, without pressing them in. Tip: these seeds are quite large, shaped like small irregular clusters - pre-soaking them in water for 2 to 4 hours can speed up germination.
- On the first day, generously spray with water to properly hydrate the seeds.
- Place the container in a bright location, sheltered from direct sunlight.
- Then pour the water into the lower tray: thanks to bottom watering, The substrate absorbs moisture through capillarity, without drowning the shoots or promoting mold.
- Monitor surface humidity (use a supplementary spray if the air is dry).
- Harvest with scissors as soon as your shoots reach 5 to 7 cm. It's ready.
🌱 The advantages of ceramic pellet substrate: a porous structure that retains just the right amount of water, very little water consumed, clean environment, no potting soil that dirties the kitchen, and above all 100% natural and reusable from one culture to another.
🌱 Discover our 8 varieties of microgreens
We offer a complete range of organic seeds for growing microgreens, carefully selected from Geo Bavicchi. From aromatic flavors to spicy ones, as well as mild and earthy flavors, here is the full list of varieties available in our Biovie catalog:
| Variety | Color of the shoots | Dominant flavor |
|---|---|---|
| Dill (Dill) | Light green, thin stems | Aniseed, fresh |
| Red Swiss chard (Bette à carde rouge rubis) | Purple stems, green cotyledons | Sweet, slightly earthy |
| Chioggia Swiss chard | Pale pink striped stems, green cotyledons | Sweet, subtle |
| Bull's Blood red beet | Bordeaux red, intense purple | Earthy, sweet, sugary |
| Purple kohlrabi | Purple stems, green cotyledons | Sweet, raw cabbage type |
| Green mizuna | Light green, serrated | Slightly spicy, mustard-flavored |
| Red mizuna | Scalloped red-green | Spicier, arugula type |
| Tatsoi | Bright dark green, spoon-shaped | Sweet, spinach type |
All our varieties are organic, guaranteed with a germination rate above 95%, and selected at Geo Bavicchi in Perugia, Umbria.
🌱 Below is a behind-the-scenes video at our supplier Geo Bavicchi:
🌱 And the interview we had the pleasure of filming with Dario Bavicchi, who represents the third generation of this Italian family business founded in 1896:
🌱 Why are Chioggia chard microgreens nutritionally interesting ?
Frankly, what struck me when I became interested in this variety is the difference between the chard we all know (cooked, in quiche or gratin) and the young sprout harvested at the cotyledon stage. Chioggia Swiss chard as microgreens is in a different category: harvested just as the seed releases its reserves, it offers a particularly interesting nutritional density in a raw form, making it perfectly suited for a raw food diet. And as a bonus, it has the Italian charm of a traditional variety that spans generations.
🌱 At what time does the plant concentrate the most nutrients ?
At the microgreens stage, the plant concentrates all the nutrients and vitamins it needs for its own development. Once this stage is surpassed, the plant redirects its energy towards structural growth - leaves, stems, roots - and the concentration of vitamins and antioxidants gradually decreases.
The cultivation durations vary depending on the species, from just a few days to a maximum of two weeks. It is precisely during these very early stages of growth that young shoots concentrate their highest nutritional value, surpassing that of the mature vegetable. Concretely, this nutritional richness is transmitted to your body through the regular consumption of raw sprouts: very small foods with remarkable nutritional density.
The diversity of available varieties - dill, Swiss chard, beet, kohlrabi, mizuna, tatsoi... - offers varied flavors and nutritional profiles, perfect for enriching a vibrant daily diet.
- Presence of betalains (in moderate concentration). Chioggia chard microgreens contain betalains, plant pigments characteristic of the Amaranthaceae family. Its paler color is explained by a lower concentration of betalains compared to the Ruby Red - but these pigments are still present, giving the stems their delicate pinkish hue.
- Source of vitamin K. Chard naturally contains vitamin K, which contributes to normal blood clotting and the maintenance of normal bone structure, as part of a varied and balanced diet and a healthy lifestyle.
- Source of vitamin C and vitamin A (in the form of beta-carotene). Vitamin C contributes to the normal functioning of the immune system and the normal formation of collagen. Vitamin A contributes to the maintenance of normal vision and the normal functioning of the immune system.
- Presence of chlorophylls and carotenoids. Like all young green shoots, Chioggia chard microgreens contain plant pigments - chlorophylls, carotenoids - characteristic of fresh and living foods.
- Nutritional density of microgreens in general. A landmark study from the USDA laboratory (Xiao et al., 2012, Journal of Agricultural and Food Chemistry) compared 25 varieties of microgreens to their mature versions and observed on average vitamin and carotenoid contents 4 to 5 times higher to those of adult plants. A concrete argument in favor of these very small shoots.
- Mineral intake. Chard naturally contains minerals such as potassium, magnesium, and iron. Potassium contributes to the maintenance of normal blood pressure, iron to the normal formation of red blood cells and hemoglobin, and magnesium to the normal functioning of the nervous system and the reduction of fatigue - as part of a varied and balanced diet and a healthy lifestyle.
Here it is. In my view, the decisive argument is not a particular "superpower," but rather the idea that a spoonful of freshly cut sprouts, added to an already healthy dish, naturally enriches your plate with micronutrients - without any transformation, without cooking, without transport. You harvest, you cut, you consume. This is the very definition of living food. And with the Chioggia, you also add that Italian touch of elegance that transforms the plate into a pastel painting.
Note: Chard naturally contains oxalic acid. For consumption at the microgreens stage (a few sprouts per dish), no specific restrictions are documented. People prone to kidney stones can simply moderate their consumption of plants from the Amaranthaceae family (chard, Swiss chard, spinach, beet, amaranth).
🌱 To learn more about home-grown sprouts, check out our blog articles:
What is the benefit of sprouting seeds ?
What are the benefits of sprouted seeds ?
- Packaging : available in doypack of 15 g (approximately 1 culture) or 250 g (economic format, approximately 27 to 31 crops)
- DDM : 3 years after the production date
- Origin Italy - Geo Bavicchi line (Perugia, Umbria), a family business specializing in sprouting seeds since 1896, certified organic
- Botanical variety : Beta vulgaris var. cicla, variety "Chioggia" (family Amaranthaceae)
- Guaranteed germination rate : greater than 95% (each batch tested before commercialization)
- Conservation : away from light, in a cool, dry place
🌱 Packaging quality that matches the quality of the seeds: all our bags are made from materials certified for food contact, resistant to moisture, and indicate the optimal use-by date, weight, and production batch number - for complete traceability. The instructions for use are printed in five languages: Italian, English, French, German, and Spanish.
🌱 Frequently Asked Questions about Chioggia Swiss Chard Microgreens
What is the difference between Chioggia chard and Ruby Red chard ?
The two varieties belong to the same botanical species (Beta vulgaris var. cicla), but they differ in their color and flavor intensity. Ruby Red Chard has stems of an intense ruby red and a slightly more pronounced earthy flavor. The Chioggia, on the other hand, has pale pink stems often streaked with white, and an even milder, more subtle flavor - almost sweet. Visually, one is exuberant, the other is all about delicacy. In terms of cultivation, the process is identical: 10 to 14 days, 8 to 9 grams of seeds per tray.
Where does the Chioggia Swiss chard come from ?
This variety takes its name from Chioggia, a small fishing town located in the Venetian lagoon in Veneto. It is a traditional Italian variety that has been cultivated for generations in northern Italy - a true pride of Venetian horticultural heritage. Our seeds come from Geo Bavicchi, based in Perugia, Umbria, who selects this variety in accordance with Italian tradition.
What is the difference between sprouted seeds and microgreens of Chioggia Swiss chard ?
Sprouted seeds are harvested very early (2 to 5 days), at the radicle stage, and are grown in a jar or sprouter with daily rinsing. Microgreens, on the other hand, go further: they are harvested at the cotyledon stage (the first embryonic leaves), between 10 and 14 days for Chioggia, and only the aerial part is consumed, cut with scissors. The cultivation is done on a light substrate - in our case, 100% natural ceramic granules. And with Chioggia, you get the added bonus of that elegant pale pink hue that the sprouted seed does not reveal.
How many Chioggia Swiss chard seeds for a tray ?
Count about 8 to 9 grams of seeds for a standard tray of the sprouter. GEO Smart Greens. The 15 g packet allows for 1 cultivation, and the 250 g format for approximately 27 to 31 cultivations - enough to have fresh Chioggia chard microgreens continuously for over six months.
How long does it take to harvest Chioggia chard microgreens ?
Specifically, allow 10 to 14 days between sowing and harvesting. Chioggia is among the medium-cycle microgreens - a bit slower than mustard or radish (which are harvested in 6 to 8 days), but the wait is worth it for the pale pink hue that gradually develops over the days. Harvest when the shoots reach 5 to 7 cm.
Should Swiss chard Chioggia seeds be soaked before planting ?
It is not mandatory but it is recommended. Swiss chard seeds are actually Glomeruli - small irregular clusters that contain several embryos. Soaking for 2 to 4 hours in clear water at room temperature before sowing helps to soften the shell and significantly accelerate germination. This is the trick that makes the difference between an average crop and a truly successful one.
Why are the shoots pale pink ?
The pinkish color of the stems comes from the betalains, plant pigments characteristic of the Amaranthaceae family. In the Chioggia variety, these pigments are present in a more moderate concentration than in the Ruby Red variety, which results in a paler, more pastel hue. Specifically, the more the plant grows and receives light, the more the color becomes pronounced, while always remaining in soft shades.
Can Swiss chard Chioggia seeds be grown in an Easygreen Light or Sol sprouter ?
For microgreens, it is not ideal. Easygreen sprouters are perfect for classic sprouts (alfalfa, broccoli, lentils, fenugreek...) that are grown by misting or siphon effect, without a substrate. Microgreens, on the other hand, require cultivation on a substrate with bottom irrigation. This is precisely the function of the sprouter. GEO Smart Greens, designed for this process.
Is the ceramic granule substrate really reusable ?
Yes, it is one of its major advantages. After harvesting, you remove the roots, you rinse the Clear water pellets, and you can start a new crop. The porous structure of the ceramic retains its absorption capacity over the cycles - up to 5 reuses recommended by Bavicchi. It's frankly more environmentally friendly than a single-use substrate like peat or coco.
How do I store my Chioggia chard microgreens after harvest ?
The ideal is to cut them just before serving - this way you benefit from all their freshness, their bright pink hue, and their thermolabile vitamins. If you need to store them, place them in the refrigerator in an airtight container between two sheets of paper towel. They last 3 to 4 days, but their flavor and color remain optimal during the first 24 hours.
How can I incorporate Chioggia chard microgreens into my daily dishes ?
Some concrete ideas we use at home with Aurélie: on an avocado toast (made with sourdough bread or seed crackers) - the contrast between green avocado and pink sprouts is exceptionally elegant; on a zucchini or Chioggia beet carpaccio (playing with colors between the sprout and the vegetable); in a minimalist raw bowl with soft tones; as a finishing touch on a raw white-pink soup (cucumber, pink radish, zucchini); on a tartare of very finely chopped vegetables; in a fresh seaweed salad like wakame or rehydrated dulse - the marine shades pair wonderfully with the pale pink; as a garnish on homemade hummus; or in a cold-pressed green juice for a subtle aromatic touch. Always add at the end of preparation, raw, to preserve the aromas, vitamins, and vibrant color.
🌱 Notes for your first crops:
- Chioggia Swiss chard loves light but hates direct scorching sunlight. A well-lit kitchen works perfectly. Good to know: the rosy tint of the stems becomes more pronounced with good light exposure - A shoot grown in the shade will be paler (almost white) than a shoot grown in indirect light.
- The humidity must be constant but never excessive. This is the whole point of bottom watering in the sprouter. GEO Smart Greens : the substrate absorbs just the right amount.
- Consider soaking the seeds for 2 to 4 hours before sowing for better germination.
- If you see mold appearing (rare with this system), it is usually a sign of excess water or lack of ventilation. Adjust and it will recover.
Warning: The information presented in this document is provided for informational purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
Update: May 2026. Article approved by Éric Viard, founder of Biovie and engineer ISTOM, co-author of ""Seaweed in Everyday Life" (Gallimard, 2024) - Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
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