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
- Tender leaves
- Dark red veins and stalks
- Ornamental and delicious
- Can be grown in containers
This variety works for:
- Fresh eating
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
Ratings & Reviews
Currently have these growing under lights in zone 5/6 and have others ready to plant out under cover. Last well in the heat of summer up here provided they are in partial sun. Great producer and good taste.
Good food, good looks
This grew did very well for us in 2021. Standard chard size and flavor but it adds a nice pop of color to the garden. Late in the season we had some leaves turn a very dark red in color.
Good tasting and good looking
Excellent producer, tastes great and a beautiful addition to the garden each year.
Tasty, hearty and beautiful
Tasty, hearty and beautiful. Our favorite, we grow it every year.