A fantastic heritage from 1857. An organic Swiss chard variety with red decorative stalks and veins. An incredibly high-yielding variety known for its excellent taste. The green leaves can be used either fresh, for example in salads, or cooked in the same way as spinach. The stalks are also delicious to eat and can be used as asparagus. At Florea, we'd like to recommend making Swiss Chard soup with poached egg and garlic bread using Rhubarb Chard. Or why not a summery pasta with Swiss chard, Parmesan, and roasted walnuts? Yum! (Swiss Chard – Rhubarb Chard is also the winner of RHS, Award of Garden Merit)
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