Swiss Chard Seed 'Rhubarb Chard'

A very old heirloom variety of Swiss Chard that looks no more out of place in the ornamental garden than it does in the vegetable garden.

Dark green or purple heavily crinkled leaves have rich red veins and have a lovely flavour when cooked and eaten as Spinach - or small young leaves are lovely raw in salads. The deep red-veined stems can also be eaten and have a delicate Aasparagus flavour. And if that isn't enough, the flower stalks can be cooked and eaten like Sprouting Broccoli.

This is an extremely versatile vegetable - more than just a Spinach substitute - and does not easily run to seed.

• Sow in 1" (2.5 cm) deep drills in rows 18" (45 cm) apart.
• Thin to 4" (10 cm) apart for salad crops or 12" (30 cm) apart for larger leaved crops.
• Alternatively start off in modules under protection and plant out when large enough to handle.
• Keep well watered in dry spells.
• Remove any flower buds as they appear (which can be eaten like Sprouting Broccoli).
• Overwintered crops benefit from cloching.
• Harvest by cutting stems just above ground level, leaving them to resprout.
• Regular harvesting will extend cropping.