Silberbeet ‘Witerbi’, sometimes referred to simply as silverbeet or Swiss chard, belongs to Beta vulgaris subsp. vulgaris, part of the same species as beetroot but bred for its abundant leafy growth rather than its root. The name silverbeet is most commonly used in Australia, while in other countries it is often called Swiss chard.

Its origins trace back to the Mediterranean region thousands of years ago, with historical records suggesting it was cultivated by the ancient Greeks and Romans, who valued it both as a food and as a medicinal plant. The specific strain known as ‘Witerbi’ is a modern cultivated variety selected for its vigour, glossy green leaves, and thick white stems, and while exact breeding records are not widely published, it arose as part of 20th century European breeding work to refine silverbeet into a highly productive and resilient garden crop.

Medicinally, silverbeet has long been prized for its nutritional and therapeutic qualities. It is rich in vitamins A, C, K and E, and provides high levels of magnesium, potassium, iron, and fibre. These nutrients contribute to maintaining strong bones, supporting cardiovascular health, regulating blood pressure, and promoting good digestion.

Silverbeet also contains antioxidants such as beta-carotene and flavonoids, which help protect cells from oxidative stress. Traditionally, it has been used as a mild digestive aid and to boost general vitality, while modern studies suggest that its high levels of phytonutrients may help reduce inflammation and support liver health.

How to grow:

To grow Silberbeet ‘Witerbi’ from seed in Australia, it is best to sow in early spring through to late autumn in most climates, as it is a hardy and adaptable vegetable that tolerates a wide range of growing conditions.

Sow seeds directly into well-prepared soil enriched with compost or organic matter, planting them about 1 to 2 centimetres deep.

Thin seedlings to around 30 centimetres apart once they are established, allowing room for the large leaves to spread.

The plant prefers full sun but will tolerate partial shade, and it requires consistent watering to ensure tender leaves.

Silverbeet is generally quick to germinate, often within a week or two, and can be harvested continually by picking outer leaves as soon as they reach a usable size, allowing the plant to keep producing new growth for many months. In cooler areas, growth may slow in winter, but plants will pick up again as the weather warms.

Silberbeet ‘Witerbi’ is a robust, long-lasting green that combines productivity with outstanding nutritional value, making it a staple in many Australian home gardens and a versatile addition to the kitchen.