This variety produces large chard up to 10 cm wide with corrugated sheets. It has good heat resistance. The leaves of chard are delicious in soup or chopped like spinach, and ribs cooked au gratin.
1. Sowing: Sow from April to July in 40 cm apart lines.
2. Thinning: When your chard have 3-4 leaves, pull the smaller and store more vigorous to allow only chard every 40 cm.
3. Harvest: Harvest August to November.
The chard likes the proximity of shallots for this association, little tiring for the land, gives excellent results.