Green, white ribbed chard is very different to “verde di taglio” in that the stems are broad and white and contrast with the intense green of the leaf, making this vegetable a two in one. The leaves can substitute for spinach in cooked dishes, while the stems can be boiled before being braised in butter or olive oil or served gratinati. Leaf texture is significantly softer than commercial silver beet.
Forms large heads of broad, thick, intense green leaves with broad white stems. Direct sowing preferable or plant seedlings out after the risk of frost, 20 cm apart in rows 30 cm apart. Harvest in 55-60 days. 24 grams, about 1,500 seeds