Swiss Chard Bieta da Costa Agilia

Swiss Chard, Bietola da Costa Agilia  Traditional Tuscan-type, green leaf chard often simply called Bietola.  This quality chard has long, straight, narrow stalks and large green leaves. Sow spring and summer. 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. It is also a really good variety for growing in Indoor Farming Systems.   Excellent flavor. Cook leaves like spinach, braise stems with olive oil, sprinkle with parmesan. 55-60 days. Spring, Summer, Fall or Winter garden in milder areas. A nice garden addition.30 days baby, 50 full.   

Bietola a Costa Agilia is somewhere between a giant spinach and a small Swiss Chard leaf. A type of Bunching Green Butter Chard. 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.

Sow: from Spring/Summer