What are the pros? Flavor, quick, heat okay
What are the cons? None
Because we've been getting heat between 97 and 110ish this summer (with a cloudless sky most days of the year) and because some of my plants were distressed above 95, I have been using burlap as shade cloth. This chard grows quickly, and the leaves are very dark green. Raw, I don't like it quite as much as the perpetual spinach chard or the Crosby's Egyptian beet greens, but cooked it tastes exactly like salted quality/fresh cooked spinach. Delicious!!! I suspect that the perpetual spinach chard will taste similar to the Barese when cooked. If you want spinach flavor in the summer, this will give it!
Would you recommend this product to a friend?