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 favorites is braised chard stalks
topped with a cheesy sauce and browned under
a broiler. 25 days baby, 50 full size.