Highly nutritious and with a mild bitter-sweet flavour, silverbeet is a tasty choice for quiches, pies, filo pastries or stir fries!

How do we make sure we provide top quality silverbeet?

Simple – we grow them ourselves! Sam draws on 3 generations of horticultural experience to grow delicious, flavoursome and gourmet silverbeet. We only hand-pick silverbeet with glossy, dark green leaves (no signs of wilting or yellowing). We also use age-old natural growing techniques to minimise insect damage (we’d tell you how to do it, but that’s a trade secret!) The stalks must also be crisp, firm, turgid, and have a white to creamy-white colour.

Where do we source our silverbeet from?

Our silverbeet usually comes direct from our farm – planted, cultivated and hand-picked by Sam and the team. It thrives in our quick-draining and nutrient rich soils, however when conditions aren’t favourable to growing them on our farm (due to seasonality, crop rotation etc) we source silverbeet from other farmers in areas with similar geographical and climatic conditions (such as from other farms around Bacchus Marsh, or around Werribee).

What is the best way to keep silverbeet?

The best way to store silverbeet is to wrap it (unwashed) in a damp paper towel, and place it into an airtight plastic bag, in the fridge.

Silverbeet nutritional information

The nutritional value of silverbeet has been written about since the time of the Ancient Greeks. It is an excellent source of vitamin C and iron (the ideal pair for optimal iron uptake). It is also a good source of vitamin A, beta carotene and dietary fibre. Silverbeet is also relatively high in sodium. 

Silverbeet serving tips and suggestions

If cooking the entire vegetable, put the stalks in earlier – they tend to take longer to cook than the leaves. If boiling, try to reuse the water for a soup or as gravy stock, as a significant amount of the nutrients are released during the boiling process. A delicious serving suggestion is to sauté the stems with garlic and butter!