A colourful and tasty form of Swiss Chard with rich ruby-red leaf stalks and dark greeny purple foliage. Produces an abundance of large, tasty leaves and wide mid-ribs. Cook the succulent mid-rib like asparagus and serve with melted butter. Easier, and some consider tastier, than spinach. If the plants are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli. Crops in 60 Days.
Sowing Instructions. Sow in spring for a summer/autumn crop, mid to late summer for an autumn/spring crop. Sow very thinly in ordinary garden soil in drills 3cm (1in) deep, in rows 30cm (12in) apart.
Growing Instructions. As the seedlings grow, gradually thin out to 23cm (9in) apart. The thinnings can be trimmed of their roots and cooked.
Aftercare Instructions. Water freely through the season and harvest by picking a few leaves from several plants rather than completely stripping one, snapping them off near the base of the plant.
Pictures and seed information provided by Thompson & Morgan.
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