An improved rhubarb chard, developed in Switzerland.Stems are a deep ruby red, and plants are large and productive. It has a darker color on larger plants compared to Rhubarb chard. Its narrower, savoyed leaves have a mild, slightly sweet flavor that is as nice raw as it is cooked. 30 seeds
Outdoors- Early spring, a few weeks before last frost. Plant 1/2’ deep, 3-4” apart, thin 10-15” apart for large plants, less for smaller harvests.
Harvest- Remove outer leaves starting at 6”. Use the leaves and center ribs cooked or raw.
Tips- Plant every 14 days for continuous full plant harvest, use thinning’s or seed a heavy row for baby greens.