(30 days baby, 50 days full) Traditional Tuscan-type, green leaf chard often simply called Bietola. The sweetest chard we have ever tried. Young leaves have little to no oxalic acid flavor at all. Older leaves have more standard chard flavor, yet are still uniquely mild and tasty. Leaves tend to be smaller with thinner midribs than more modern chard varieties. Bietola a Costa Fine is somewhere between a giant spinach and a small Swiss Chard leaf. A type of bunching green Eliot Colman called “Butter Chard” is his Winter Harvest Handbook. Excellent grown as a winter vegetable crop in an unheated greenhouse, often yielding a burst of bounty in the spring. After overwintering in Italy, in the late-spring of the second season, the roots were traditionally processed into sugar. A heritage variety from Agricultori Custodi, a seed preservation group in Tuscany, Italy.
3 g ≈ 200 seeds
Seed produced by Avoca in Corvallis, Oregon.
