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This is my go to green. Large crops and tasty leaves on this chard make me keep coming back for more. I usually harvest 3 crops after planting in early June in Wisconsin. I do not enjoy eating chard stems, and this variety puts most of it's effort into growing huge leaves. This is my 10th season growing this chard, and it never fails regardless of the type of summer we have. I enjoy it in all dishes that usually ask for spinach, but this chard surpasses spinach in taste, and it never bolts.
Posted by Art Bartow on 22nd Jul 2017
I planted this early in the spring and despite attacks from leaf minors,this was an extremely productive and tasty green that not only gave me a lot to eat in the spring,summer and fall-but also over wintered without protection(zone 7) and I'm still eating from it as of today (January 24) It is also a more tender leaf than other chards-less of a metallic or soil tasting chard.
I just love it over any other chard.
Posted by Julie D on 24th Jan 2017
We have grown bieta verde for fifteen years,. In some patches, we rplant the stems that have grown more than six inches above the soil; yon cut the stem ean inch below the leaves, trim the leaves and plant again in fertile soil to create
eternal produce. We do this with many crops like tomatoes and broccoli.
Posted by Nick on 10th Jan 2017
Lush, leafy plant with almost NO STEMS! I hate stems. Grows like a champ even in very warm weather, no pests in my garden. Sowed it too thick and cut it too short but it came back strong anyway. We love the taste flavorful without being at all grassy. Sweet and mild.
Posted by Joe on 30th Nov 2016
Grows fast and comes back again once cut. It has small stems, more like spinach. Very tasty.
Posted by Armando on 26th Sep 2016
Excellent green for salads (young) or saute when more mature. Wonderful flavor - like spinach, but not the "chalky" feel. Trim and the plants just keep on producing.
Posted by george on 13th Sep 2016
We planted this as an experiment, since neither of us have ever eaten chard before. The first time we ate it, my husband declared, "Plant more of this next year!" Really tender and light, and a hit with my family.
Posted by Suzanne from Kentucky on 15th May 2015
This is the best tasting and textured chard, bar none! Tender, but doesn't turn to mush, wonderful added in to veg stews and soups. Cannot wait to try it in an egg and cheese pie. It was a real life saver when the spinach crop failed, again. Put it into the ground the day it arrived in the mail. Will grow this variety from now on.
Posted by shannon on 19th Nov 2014
This is simply better. Tastes better, cooks better, grows more easily, and just keeps giving.
Try it, and you won't go back.
Posted by david on 6th Aug 2014
For some reason I thought this was collard greens when I planted it, but whatever it is it is EXCELLENT! Tender, tasty, prolific, just yummy. I have it for breakfast often, just microwave for 2.5 minutes, add a little salt and butter, and you have the best ever breakfast or side dish. I will definitely be planting this every year.
Posted by Kim on 30th May 2014
tender and sweet, this chard is delicious for salad greens, and for light cooking. the stems are narrow and tender, so no waste. planted quite close as a cut-and-come green, small leaves are produced in abundance. at 5" on center, large-leaved plants result, but the leaves are still quite light and sweet.
Posted by susanne on 5th Jan 2013
Every year I plan more, and every year it's not enough. I've restaurants which take chard off the menu when this particular strain isn't available.
Posted by George on 18th Feb 2012
Great variety! It grew very well in eastern NC last summer, and was liked even by people who normally complain when I make Swiss chard.
Posted by Mike on 29th Dec 2011