Swiss Chard: Beta vulgaris subsp. vulgaris var. flavescens 'Italian Silver Rib'

description for "Swiss Chard: Beta vulgaris subsp. vulgaris var. flavescens 'Italian Silver Rib'"

A long-time favorite of Italian cooks for its flavor and substance, 'Italian Silver Rib' has wide, crisp, silvery-white midribs and crinkled, shiny green leaves. The large-framed, handsome plants grow easily and vigorously from spring through late autumn. Heirloom 'Italian 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, sauteed with aromatics or added to stirfries, soups and casseroles. Begin harvesting when plants are well established and have 6 to 8 stalks. Both the crunchy succulent stalks and leaves make great eating. Chop and saute chard with garlic and olive oil or pair with sauteed mushrooms and onions. Try steamed and topped with a sprinkle of vinegar or fresh lemon juice. Use like spinach in lasagna or minestrone soup. - edited by dtd pbcouchman