Colorful and tasty form of swiss chard with rich ruby-red leaf stalks and dark green-purple foliage. Produces an abundance of large, tasty leaves and wide midribs. Cook the succulent midrib like asparagus and serve with melted butter. Easier, and some consider tastier, than spinach. If the plants are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli. 55 days.

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