Swiss Chard, Bieta Costa Bianca

Swiss Chard Bieta - Verde a Costa Bianca - green and silver. Large head, huge leaves, thick white stem. Beautiful & excellent taste. Cook leaves like spinach, braise stems with olive oil, sprinkle with parmesan. 55 days. Spring, Summer, Fall.  Forms large heads of broad, thick, intense green leaves with broad white stems. Direct sowing preferable or plant seedlings out after the risk of frost

Green, white ribbed chard is very different to “verde di taglio” in that the stems are broad and white and contrast with the intense green of the leaf, making this vegetable a two in one. The leaves can substitute for spinach in cooked dishes, while the stems can be boiled before being braised in butter or olive oil or served gratinati or breaded and fryed. Leaf texture is significantly softer than commercial green and silver.  The stalks grow wide without becoming woody. Not only do the stalks have a wonderful, earthy flavor, the leaves are unparalleled in sweetness. Plantings in the fall yield good results with all plantings. Some have streaks of hot pink in their white stalks. Another beautiful attribute to a great variety.

Swiss chard will die back in winter and then, come the spring, even after the coldest weather, it pops up again as if by magic. The other advantage of Swiss chard over spinach is that it really doesn't bolt and so is ideal for harvesting through the summer.  Swiss chard has a long sowing season, from March to September.  When harvesting, just cut it and it will grow back again. Like spinach this vegetable is high in many important healthy nutrients.

Approximately 40-60 seeds per gram.Approximately 300 seeds.