Rhubarb Swiss Chard is Beta vulgaris maturing in about 55 days, with purplish stalks and red-veined leaves and pleasing flavor.
Sow 1/2 inch deep outdoors from mid-spring into early summer once soil reaches 50F, placing 3-4 seeds every 10-18 inches and thinning to the strongest; sprout shows in 5-10 days at 70-85F. A single packet plants a 10-15 foot row. Pick outer leaves at 4-6 inches for baby greens and keep cutting for continuous yield.
