Swiss Chard Lucullus

A much more prolific form, Swiss Chard Lucullus produces an abundance of large, tasty leaves and wide, white mid-ribs. Cook the succulent mid-rib like asparagus and serve with melted butter. Easier, and some consider tastier, than spinach. If the plants of Swiss Chard Lucullus are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli. Cropping from mid-summer to late autumn. After a normal winter, it will re-emerge to give an unbelievably early spring crop.