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
You can begin harvesting outer leaves when plants are well established and have 6 to 8 stalks. Break or cut stalks off at the base of the plant, always leaving at least 3 to 4 stalks to allow the plant to continue growing. It's best to take stalks from the outside, working your way in each day you harvest.
When and How
You can cut Chard down by cutting within 3" to 4" from the ground. It should sprout tender new growth if the season permits. However, Chard is one of the best “cut and come again” crops. Keep harvesting the outer leaves as they get big enough and more will be produced. Harvest freely, but don't take too many from a single plant at one time and give them a chance to recover. If you look after your plants they can keep on producing for months.
Shiny green leaves with silvery-white midribs
The leaves contain large amounts of vitamins A and C, as well as calcium, phosphorus, potassium and iron. They also contain oxalic acid, which can inhibit the absorption of calcium to some degree (see Spinach for more on this).