Beta vulgaris subsp. vulgaris
Bright Lights Swiss Chard microgreens (Beta vulgaris subsp. vulgaris) are the most visually diverse crop in the ChefPax lineup — and the one most likely to make a guest ask "what is that?" before they've tasted it. We grow Bright Lights, an open-pollinated heirloom variety famous for its rainbow-colored stems: red, orange, yellow, pink, and white appearing in the same flat, creating a natural color palette that no artificial dye can replicate.
Grown from multigerm seeds (each "seed" is actually a cluster that produces multiple seedlings), Swiss chard microgreens require a 5–7 day blackout period and emerge with stunning color variation that intensifies with moderate light exposure. Harvest comes at 10–14 days when the first true leaves emerge alongside rainbow stems — the visual peak of this crop.
The flavor is sweet, earthy, and mild — similar to young spinach with gentle beet notes, without the bitterness that mature chard can develop. This combination of visual drama and approachable flavor has made Bright Lights Swiss chard a favorite among caterers, food stylists, and home cooks who want a microgreen that genuinely impresses before the first bite.
Swiss chard microgreens taste sweet, earthy, and mildly spinach-like with subtle beet notes — pleasant and approachable, without any bitterness that mature chard can carry. The flavor is mild enough to work in smoothies alongside fruit, and interesting enough to stand alone as a salad base. The rainbow stem colors are purely visual — the flavor doesn't vary by stem color.
Swiss chard microgreens are rich in vitamins A, C, and K, with significant iron, magnesium, and potassium content. The rainbow pigments in the stems reflect a diversity of antioxidants: betacyanins (red/purple), betaxanthins (yellow/orange), and chlorophyll (green). This pigment diversity is associated with broad antioxidant coverage across multiple biochemical pathways.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Swiss chard microgreens are available in 5×5 and 10×20 live tray formats. Handle gently — the rainbow stems bruise easily and color fades at bruise points. Keep the live tray in indirect light at room temperature and snip carefully with clean scissors. The 5×5 cut format keeps well refrigerated for 4–5 days. Colors are most vivid on Day 1–3 after delivery.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
We're building dedicated swiss chard microgreens recipes for this page. In the meantime, these recipes from similar crops are a great starting point:
8 min
Creamy avocado topped with nutty sunflower microgreens for the perfect breakfast.
15 min
Crispy-skinned salmon with nutty sunflower microgreens and a bright lemon-caper sauce.
No — the flavor is consistent regardless of stem color. The rainbow variety produces different pigment combinations by chance as the multigerm seeds germinate, not different flavor compounds. Red, yellow, orange, and white stems all taste the same: sweet, mild, and earthy.
Swiss chard stems contain high water content and bruise easily when pressed or squeezed. Handle the snipped greens lightly, use them as a top garnish rather than tossing them in a salad, and plate at the last moment before serving. Cold temperatures help preserve stem color — keep refrigerated if you've pre-cut them.
Swiss chard microgreens work beautifully in any recipe calling for mild, visually appealing greens. Try them on a grain bowl with beet hummus, on avocado toast where the color pops against the green, or as the garnish on a colorful salad. Our sunflower and broccoli recipes are a great starting point — Swiss chard microgreens substitute directly in either.
