Rhubarb Red Swiss Chard

A member of the beet family grown for its edible leaves and stalks. Deep crimson stalks and leaf veins contrast beautifully with dark green heavily crumpled leaves. Ornamental and delicious, excellent in soups and stews.

• ±1,800 seeds/oz
• Organic
• Tender leaves
• Dark red veins and stalks
• Ornamental and delicious
• Can be grown in containers

This variety works for:

• Fresh eating
• Steaming
• Sautéing
• Baking
• Freezing

If you plan on eating Swiss chard fresh, make sure you harvest very small leaves (generally under 3 inches) before they take on their strong flavor.

When preparing the chard, trim the leaf from the rib and chop the rib finely before adding it to the dish. The fibrous central rib is edible, but requires a little longer to cook.

Chard can be used as a substitute for spinach in most dishes and goes well with roasted meats, cream sauces, nutty cheeses, and tomatoes. Try adding chard to a gratin or serving it alongside Jerk chicken with red beans and rice.

Instructions - Sow seeds outdoors in early spring when soil temperature is at least 50°F. Can also be started indoors 5-6 weeks before transplanting out. Grows best in full sun but tolerates partial shade. Swiss chard withstands light frost.

• Direct Seed: 4" Apart
• Seed Depth: 1/2"
• Rows Apart: 20-24"
• Thin: 12" Apart