A colourful and tasty form of Swiss Chard with rich ruby-red leaf stalks and dark greeny purple foliage. Produces an abundance of large, tasty leaves and wide mid-ribs. Cook the succulent mid-rib like asparagus and serve with melted butter. Easier, and some consider tastier, than spinach. If the plants are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli.