Beta vulgaris - Another exclusive, this rare leafy green originates in Italy. We like to call it the Italian Swiss Chard. The leaves are tender, a medium green colour with smooth edges. It is noted that the oxalic acid content is lower, which gives that metallic tang to other chards and beet greens. The baby greens are ready in 35 days and add a nice flavour to mixed salads. The mature leaves are 6-8 inches long and ready in about 2 months. A tender perennial will overwinter on the coast with a mulch cover. Start in early to mid- spring planting ¼ inch deep.