RHUBARB RUBY RED CHARD (Beta vulgaris) was first introduced in America in 1857. This variety brings the aesthetic benefit of absolutely gorgeous red tinged stalks and leaves (plant where it will get back-lighted from the sun and enjoy the show). As tasty as spinach and doesn't wilt or bolt at the first heat of summer like spinach does. Use when young fresh in salads or chop and saute larger leaves in olive oil and garlic. (One of my favorite recipes for the rhubarb chard is to create a bed of such sauteed, topped with mushrooms that have been sauteed with tarragon. Pretty and delicious!) 50-60 days. 100 Seeds.
NUTRITION: Low in calories and fats, chard of any kind is recommended for weight reduction diets. But it is so much more. Excellent source of phytonutrients, high in Vitamins C, K, A and the B's. Also a good source of minerals such as copper, calcium, iron, potassium, manganese and phosphorous. Regular inclusion of chard in the diet is found to prevent osteoporosis, iron deficiency anemia, vitamin A deficiency and believed to protect from cardiovascular diseases and colon and prostate cancers.
GROWING TIPS: Direct sow short rows in sunny location in spring, summer and fall. Will overwinter in zone 5 and perhaps in 6-7 with a cold frame. Good candidate for your aerogarden as well or container growing.