First reported in 1753, by renowned botanist Carl von Linne, this bright red veined, tender chard grows 18-22” high. Popular at Farmer’s Market for eating fresh, steamed or freezes well for using later warmed up with butter on it.
Sow seeds in spring, 1/2” deep, 4-6” apart in full sun, when ground is workable and heavy frosts have past. Harvesting will bring new growth continually 3-4 times. Will benefit from compost or manure amended soil.