Bionda di Lyon
Light green leaves have less fibre than other chards resulting in very tender greens. We think it is the best chard we have tried. White stalks can be cooked separately from the leaves. Italian cookbooks offer many recipes for stalks on their own. One of my favourites is braised chard stalks topped with a cheesy sauce and browned under
Days to Maturity: 25 days baby, 50 full size.