One packet each of Bright Yellow and Rhubarb Chard. Bright Yellow Beautiful, broad golden stalks are a striking and colourful addition to the vegetable garden and the flower border or containers. The sweet stalks can be steamed as a vegetable or, when young, eaten raw in salads. Slow to bolting, good winter hardiness. Rhubarb Chard A colourful and tasty form of Swiss Chard with rich … click for more

An exciting mixture offering coloured stems in classic red, white, pink, violet, green, gold, orange, yellow and some even striped! These wonderfully coloured stems are crowned with large foliage of green or bronze. Guaranteed lo brighten the vegetable patch or why not grow them in the border. The flavour is deliciously mild nd packed with nutritlonal content coming to harvest about 60 days after … click for more

A much more prolific form, with 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 are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli.

A colourful and tasty form of Swiss Chard with rich ruby-red leaf stalks and dark greeny purple foliage. Produces an abundance of large, tasty leaves and wide mid-ribs. Cook the succulent mid-rib like asparagus and serve with melted butter. Easier, and some consider tastier, than spinach. If the plants are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli.