Ruby Red/Rhubarb Swiss Chard Seeds

Organic, Heirloom

'Ruby Red' chard will beautify your garden as well as your plate! An 1850s vigorous grower with a long growing season, it will provide fresh greens from early summer into fall, and year-round in mild climates. Packed with vitamins and minerals, young leaves are great for salads. Any size leaves can be steamed, stir-fried, added to lasagna, omelets, soups, and stews, and mixed with other greens. Good container variety.
  • Conventional Heirloom #0167 - 3 grams
    This packet sows up to 72 feet.
  • $1.99 $1.19
  • -+
  • Organic Heirloom #3129 - 2 grams
    This packet sows up to 48 feet.
  • $2.29 $1.37
  • -+

Botanical Name: Beta vulgaris subsp. vulgaris

Days to Maturity: 50–60 days

Family: Amaranthaceae

Native: Mediterranean region, Europe

Hardiness: Biennial; fairly cold tolerant. Will overwinter in mild climates and withstand light to moderate freezes.

Plant Dimensions: 24" tall, 18" wide

Variety Information: Dark green crinkled leaves with red veins and stalks and sometimes with reddish coloring in the leaves.

When to Sow Outside: RECOMMENDED. 2 to 4 weeks before your average last frost date, and when soil temperature is at least 40°F, ideally 75°–90°F. Sow as late as 2 months before first fall frost. Mild Climates: Sow in fall.

When to Start Inside: 4 to 6 weeks before transplanting out, 2 to 4 weeks before your average last frost date (protect from heavy freezes).

Days to Emerge: 5–10 days

Seed Depth: ½"

Seed Spacing: A group of 2 seeds every 8"

Row Spacing: 18"

Thinning: When ½" tall, thin to 1 every 8"

Harvesting: Pick up to 1/3 of the outer leaves as needed, and let more leaves grow from the center of the plant; or, if desired, harvest the whole plant 2" above ground, and it will grow back. Pick very young leaves, at 2"-4" for using fresh in salads.

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Ruby Red/Rhubarb Swiss Chard Seeds Reviews

1 review
Ruby Red/Rhubarb Chard
Review star icon Review star icon Review star icon Review star icon Review star icon Feb 4, 2019
This is one of my favorite greens and the one I most look forward to. I usually cut the leaves when on the large size, running a knife down each side of the stem to separate it. I stir-fry or steam the greens along with the stems (which taste somewhat like asparagus). The small leaves are great in salads or stir-fried with other greens.
Saundra Bennett

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