Swiss Chard 'Rhubarb'


Showy and delicious variety with dark green leaves and crimson coloured stalks and leaf veins.
The leaves are used as spinach.
The thick stalks should be cut into sections, cooked for a few minutes in boiling, salted water, and served separately while still crisp.
Crops continuously from July to late autumn.

Seeds per pkt. (approx.): 120 seeds.