Rhubarb chard is closely related to beetroot but is grown for its attractive and mild flavoured leaves. The leaves can be harvested as baby leaf or fully grown. It's beautiful colour also adds ornamental interest to your vegetable garden.
Chard can be treated as a cut and come again crop. Young, tender leaves are eaten fresh as a salad green, or mature leaves can be cooked like you would cook spinach, steamed, boiled or sautéed in oil or butter.
Six chard plants included
Despatched garden ready - early April