A much more prolific form, Swiss Chard Lucullus produces an abundance of large, tasty leaves & wide, white mid-ribs. Cook the succulent mid-rib like asparagus & serve with melted butter. Easier, & some consider tastier, than spinach. If the plants of Swiss Chard Lucullus are left to flower, the flower stalks can be cooked & eaten like sprouting broccoli. Cropping from mid-summer to late autumn. After a normal winter, it will re-emerge to give an unbelievably early spring crop