Red Rhubarb Swiss Chard

Reference: V-REDRHUBARBSWISSCHARD

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CA$2.49

Red Rhubarb Swiss Chard: pretty enough for the flower garden, this wonderful and richly flavoured heirloom variety has wide stalks and veins that are bright scarlet red and deeply crumpled leaves that are rich dark green. Cook the stalks as you would asparagus and the leaves as you would spinach, or enjoy both raw in salads.

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Pretty, meaty in flavour and with a variety of edible uses, Red Rhubarb Swiss Chard is a great garden choice.

Planting Guide: Sow 1/2" deep, about 8"-10" apart in rows about 12" apart - after the danger of frost is gone. Full sun. Ensure soil is well worked and fine in texture. Water regularly - about 1" weekly.

Harvest: About 60 days to full maturity, although outer leaves can be trimmed once they are over 5" long. The plant will continue to produce inner leaves when trimmed regularly. Red Rhubarb Swiss Chard can be eaten raw or cooked.

Tip: Red Rhubarb Swiss Chard has a love affair with Mint - be sure to plant these two lovers side by side for best results!

Brand ZAPPA

Reference V-REDRHUBARBSWISSCHARD

Specific References

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Reference: V-SMOOTHGREENLEAFSWISSCHARD

Smooth Green Leaf Swiss Chard: plant has a smooth stalk with bright dark leaves. Leaves are long and narrow and are slow bolting.

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Reference: V-SWISSCHARDGREENWHITERIBBED

Swiss Chard Green White Ribbed: plant has smooth with bright dark leaves. The mid rib is the broadest and the thickest of the chards and is snow white in colour. Plant is very slow in bolting.

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Reference: V-PERPSPINACHSWISSCHARD

Perpetual Spinach Swiss Chard: belongs to the same species as chard and beets, but it has distinctive differences. The taste is more like a true spinach than ordinary chard, and the leaves look like spinach too—flatter and more pointed than chard, with slimmer stems.