Chard is in the beet family, but it is the tender leaves that are its prize, not their inedible roots. The leaves and stalks are both edible raw or cooked, but they are best cooked. The word "Swiss" is associated with chard because of its extensive cultivation in Switzerland after being discoved by a Swissman. 

Approximately 19,200 seeds per lb. 1 oz. is needed for a 100 foot row, 10 lb. per acre.

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Swiss Chard, Fordhook Giant

Heirloom variety. Rich, blue-green leaves are deeply savoyed. Broad, white stems.

Swiss Chard, Rainbow

Earned its name by its ability to produce a wide array of vibrant colored leaves and stems.