Kids will eat ANYTHING that they’ve grown themselves, so why not sneak in some green goodness by planting silverbeet in their My First Garden! Silverbeet is a super vegie high in antioxidants and vitamins and bound to bulk up your little one’s biceps (or at least that’s what you can tell them..). Plus silverbeet is so easy to grow and tends to thrive with a little inattention so it is perfect for even the least attentive of little green thumbs and well suited to pots or small raised garden beds. Spring is an ideal time to get started on your silverbeet crop so let’s get cracking.
What you’ll need
- My First GardenTM
- Silverbeet seedlings from your local nursery (silverbeet can also be grown from seed, but seedlings give you a bit of a head start) – we chose rainbow silverbeet because it looks so pretty.
- Quality potting mix
- Liquid seaweed fertiliser
How to grow
- Choose a spot in your garden or balcony that gets full sun.
- Fill your raised garden bed with quality potting mix (you could add in some extra organic matter like compost or aged-manure for added growing power) and plant your seedlings. Space them about 15cm apart.
- Water regularly especially on hotter days. To reduce snails and slugs from lurking, water your plants in the morning rather than the afternoon.
- Feed fortnightly with a liquid seaweed fertiliser.
- Begin to harvest when your plant has around 6-8 strong leaves that are between 20-30cm in length.
Aunty Steph’s Silverbeet and Fetta Spring Rolls (makes about 20)
Recipe adapted from taste.com
Melted butter (for greasing)
1 bunch of silverbeet (about 14 leaves)
125mL (1/2 cup) olive oil
3 crushed garlic cloves
200g fresh ricotta
½ tsp ground nutmeg
10 sheets filo pastry
Salt and pepper to taste
1 tbsp sesame seeds
- Preheat oven to 200°C. Lightly grease two baking trays.
- Wash silverbeet and cut down both sides (discard stems). Roughly tear and place in a saucepan. Cover and cook on medium heat for 2-3 minutes or until wilted (occasionally turn the silverbeet with tongs). Set aside for 5 minutes to cool and then squeeze out excess moisture.
- Heat 2 tsp of oil in a pan and add garlic for 1 minute or until fragrant.
- Place silverbeet, ricotta, feta, garlic, nutmeg, salt and pepper in a large bowl and mix until combined.
- Brush a sheet of pastry with a little oil. Spread about 1 tbsp of silverbeet mixture at the end of the pastry sheet. Fold pastry over mixture, then fold in the sides and roll up firmly. Repeat with remaining filling and pastry sheets (should make about 20 rolls).
- Brush each roll with remaining oil and sprinkle with sesame seeds. Cook for 20-25 minutes until brown.
Silverbeet is nature’s multivitamin and can deliver up a dose of vitamin A, K, E, iron, folate, zinc, potassium and vitamin C. We think it could give kale a run for its money as being the ultimate superfood!