Rhubarb Chard

Grows to 24” tall. The greenish red 12-14” stalks are never bitter. Great for pies, tarts, and jams! The only rhubarb that can be harvested late in the season as the oxalic acid content remains low—thus earning the name “Perpetual".

Strong, number one roots. The tender skin, which requires no peeling, is responsible for its exquisite rich flavor and gorgeous appearance when cooked. Super delicious! Our Victoria Rhubarb is a vigorous grower, producing giant stalks up to two feet long.

Produces great during the summer heat. This swiss chard is produces highly nutritious leaves from early spring until the first hard freeze in the fall. A popular variety grown throughout the United States.

A popular heirloom chard that has tender and thick smooth leaves. Wide and flattened white stem. Very tasty and can replace asparagus when creamed.

We offer high and fine quality Frozen Rhubarb to our most reliable customers which are situated all round the nation Product Season: May-June Product Species: Rheum palmatum Product Specification: 12-15mm cut Packing: 10kg/carton

Great for people who want to grow controlled colors of swiss chard. Deep red colored swiss chard. Ruby Red is fast growing and tasty chard.

Dig a narrow trench and plant 3-4 feet apart. Fresh rhubarb stalks can be stored 2-3 weeks at 33°F and 90-95% relative humidity. Treated as a fruit, this vegetable was used medicinally long before it was popularized in tart desserts and sauces, and is...

Potentially a good variety for those in the deep south when grown as an annual. This is the fastest growing, all purpose rhubarb. Glaskins Perpetual is one of the only varieties of rhubarb that comes true from seed.

Start seed indoors 6-8 weeks before last frost. Consult your local county extension agent for specific problems. Up-pot after seedlings are up and growing well, taking care not to disturb the roots.

Keeps its color when cooked! Naturally sweet and tender! Stems are light red in color and relatively thin and short. Plants grow only 2–3′ tall which makes them very tender, sweet, and high in sugar content.

And can't wait to get at it in the spring, but did you know that you can also force rhubarb to get early rhubarb plant stalks? Don't expect the rhubarb to look exactly like it does when grown outdoors.

Is not just a tart pink plant that goes in pie with strawberries. It provides yearly ornamental vegetation and flowers, and if you feel so inclined, also provides edible stalks. It is fairly hardy and can thrive even in climates where the temperature...

Bare roots are great for early spring planting. Noticeably sweeter and milder the all others. The best cooking rhubarb, bar none. Rooted plants are best in fall, planted upon receipt, 4-6 weeks before first fall frost.

Protecting rhubarb in winter with a layer of mulch preserves the crown from excessive cold, while allowing the necessary chill to force new spring growth.freestar.queue.push(function() { googletag.display("div-gpt-ad-300x250-ATF-1"); });Rhubarb plants...

However, this rhubarb variety is fragrant, tender, and slightly sweet.With attractive, pink stalks that tend to be thicker than many varieties,is an all-around variety that works well for freezing, canning, jellies and pies.

Rhubarb thrives in fertile, well-draining soil with a pH of between 5.5 and 7.0. If planting more than one bare root rhubarb, allow at least 3 feet (.9 m.) between plantings.Dig a hole that is about a foot wide by a foot deep (30 cm.

1,000 seeds/oz.; 2 lbs./acre. Cook like spinach. Bolt resistant and long lasting. Giant Lucullus Swiss Chard produces broad, thick, white 20-26” tall stalks with crinkly, green, deeply savoyed leaves throughout summer and fall.

Extremely resistant to bolting, so you can feast on these dark green succulent leaves and white stalks the entire summer. Pick off affected leaves and check for eggs — spray with Neem oil, use silver mulch.

Apply 1 cup of TSC's Complete fertilizer per 5 row feet, and 1 inch of compost. Harvest leaves from the outside, taking care not to damage the growing point. Recent nutritional analysis has shown that Swiss chard is second only to spinach on the world's...

Cicla Group Swiss chard is a vegetable that is in the same family as the common beet, however while the root of the beet is commonly eaten, it's the leaves of the Swiss chard that are consumed.

14 days, 68-86°F. Our Certified Organic Rainbow Mix Heirloom Swiss Chard features leaves that are different shades of green and the stems are a palette of gold, crimson, pink, pink-and-white striped, purple, orange, scarlet, white and green.

Sow mid-spring through summer. Store at 36°F and 95% relative humidity. Recent nutritional analysis has shown that Swiss chard is second only to spinach on the world's healthiest vegetable list.

Individual stems are red, yellow, orange, gold, or white, and together they create a visual feast in your ornamental beds, in your vegetable garden, and at your dinner table. Pick off affected leaves and check for eggs — spray with Neem oil, use silver...