Large-Ribbed White Swiss Chard
This variety does not make edible roots like the regular garden beets, but is grown for the broad white leaf-stalks, which, when bunched and cooked in the same manner as asparagus, make a delicious summer vegetable. The leafy portion of the foliage is cooked and served in the same manner as spinach. The leaves and stalks served as separate vegetables afford two distinct dishes from the same plant at one time. Pkt., 5c; oz., 10c; ¼ lb., 25c; lb., 75c., postpaid.
Originally listed in: Burpee's Annual for 1916
This variety does not make edible roots like the regular garden beets, but is grown for the broad white leaf-stalks, which, when bunched and cooked in the same manner as asparagus, make a delicious summer vegetable. The leafy portion of the foliage is cooked and served in the same manner as spinach. The leaves and stalks served as separate vegetables afford two distinct dishes from the same plant at one time. Pkt., 5c; oz., 10c; ¼ lb., 25c; lb., 75c., postpaid.
Originally listed in: Burpee's Annual for 1916