Tolerant of light frosts, chard can be sown directly ½ to ¾ inches
deep
Thin to 4 inches apart. Leaves may be cooked like spinach, and
mid-ribs cooked like asparagus. The outer leaves make delicious
fritters.
Chard can also be eaten raw. Leaves are delicious in salads, and the
mid-ribs can be eaten like celery.
Plants withstand hot weather, and are excellent for freezing.
55-60 days to maturity.
