POIRÉE
Poirée: the best genetics, and not just for white chard
The leaf blade of the pearée can be eaten, but it's the petiole that's most sought-after. It's also called "rib" or "chard". Hence its other name, "Swiss chard". Although the chard is essentially white, it can be found in a variety of colors. And at VOLTZ, we like to explore all the riches offered by vegetable diversity. To meet all your expectations, whether in terms of "sure values" or more original varietal choices. In our range of perry seeds for fresh market or young sprouts, you'll find the essential white carder breeds. But you can also differentiate yourself with yellow or multicolored varieties.