My silverbeet is two shades of green. Three of the six bunches of sliverbeet are a lighter shade of green than the others, even though they lie in the same no dig garden bed.
This only happened recently.
I don’t know why.
The garden is at the back of a rental property on the south coast of New South Wales, about 2 hours south of Sydney, Australia. The soil is generally fertile in a region famous for dairy farming and viticulture, although the garden had been stripped of much of its nutrients when I moved in, courtesy of the previous tenant’s neglect and a dry winter. The garden attracts quite a lot of sun, during very warm summer months and even during colder winter months in what is typically a temperate climate. The area is also famous for beaches and surfing, which is great after a day of hard yakka in the garden.
All of the plants are on their second cycle of growth. I’ve been picking the silverbeet and eating it almost every day and it is a very abundant crop, growing very well.
When it first started growing, all of the leaves were a dark shade of green and all were growing at about the same rate and all tasted the same – either raw or cooked.
The light green plants were cut back probably more than the other three recently, so maybe the growth is newer? Also, the leaves on the light green plants appear smoother.
I guess the true test is in the eating.
I’ll leave the lighter leaves to grow for a while and see what happens.