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| Well, not that small, it's the same as beet seeds, but I would be interested to know how it's combined too, probably need to kill the leaves before combining to avoid a mess in the combine.
I don't think there's any vegetable that's not cultivated, they usually have shallow roots that do better in a well aerated soil than in no-till compacted with machinery. Their roots don't go 2 or 5 meters deep like wheat or alfalfa.
I have another question: How come that with a field of Swiss chard the size of Switzerland I never see any at the store? And I am not even talking about the fancy colored ones. I love Swiss chard, usually cook the leaves as spinach, they're also great in quiche with white sauce and grated cheese, and I cook the stems in water with a bit of flour or in stir frys, they're a bit less tasty than the greens, but it's basically two vegetables in one! | |
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Cultivating chard
