Chard : Italian Silver Rib
Favorite of Italian cooks
A long-time favorite of Italian cooks for its flavor and substance, this fine variety has wide, crisp, silvery-white midribs and crinkled, shiny green leaves. These large-framed, handsome plants grow easily and vigorously from spring through late fall. Heirloom Silver Rib produces an abundance of big succulent leaves with sweet crunchy stalks to enjoy as mild, mellow-tasting greens. You'll find it consistently delicious simply steamed with fresh lemon, sauted with aromatics or added to stir fries, soups, and casseroles.Chenopodiaceae Beta vulgaris subsp. cicla
Mild, mellow-tasting greens with crunchy stalks.
Swiss Chard has many delicious uses in the kitchen. The leaves and the stems are often separated before cooking. The leaves can be steamed, sauteed, added to soups, or stuffed, and is often used similarly to spinach. The stems can be steamed, sauteed, or roasted with a little garlic and Parmesan cheese for a nice gratin dish. Young chard is sweet and tender, and can be added to a salad of fresh greens.