Rubarb Chard – Ribbed Chard (Beta vulgaris var. cicla): also known as Swiss Chard, this ancient variety is uniquely beautiful, tasty and holds great nutritional properties. Its stalks are bright red which provide an eye-catching contrast with the intense green of the leaves, that also have red veins. It is sown from spring to autumn, and it is ready in about 60 days from transplanting.
The plant reaches 50 cm in height and can also be grown in pots. Fabulous and healthy.
This variety is widely used for the so called: “baby leaf, consumption (mainly raw) when the plant is only a few cm tall. The flavour is milder, but the lack of cooking allows the thermolabile compounds, that is, those that deteriorate with heat, such as the vitamin C of which it is rich, to remain unaltered. It is highly ornamental either on the plate and or the cultivation.
