Ruby Red or Rhubarb Chard Swiss is a compact, open-pollinated red chard that delivers tender leaves in just 32 days from seed. Named for its striking ruby-red stems and veins that deepen against dark green foliage, this variety thrives in cool weather and tolerates frost well enough to stretch your harvest into shoulder seasons. It's an economical choice for gardeners seeking reliable, quick greens for both baby leaf harvesting and mature bunching, and it handles moderate frosts without complaint, making it reliable even in unpredictable springs.
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Moderate
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Moderate
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The ruby-red stems glow against deep green leaves, creating a chard that's as beautiful in the garden as it is on the plate. At 32 days to harvest, it outpaces many leafy greens, letting you begin picking tender leaves within weeks of sowing. Frost tolerance means you can sow early in spring and extend harvests well past when heat-loving greens have bolted, and the compact growth habit fits neatly into tight garden spaces.
Ruby Red Chard is harvested as tender baby leaves for salads and light cooking, or left to mature for heartier preparations like sautés, soups, and grain bowls where its sturdy stems and mild flavor shine. Both the leaves and stems are edible and prized; the colorful ribs hold their vibrant red hue even after cooking, making this variety a favorite for visually striking dishes.
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Sow seeds indoors in a cold frame or seed trays about 5 to 6 weeks before you plan to transplant after heavy frosts become infrequent. Sow seeds 1/2 inch deep, placing 2 to 3 seeds per cell in 72- or 128-cell flats. Keep soil temperature between 50 and 75°F for germination. Thin to 1 to 2 plants per cell once seedlings emerge.
Transplant seedlings outdoors after heavy frosts become infrequent, spacing them 4 to 6 inches apart in rows 12 to 18 inches apart. Harden off seedlings gradually by exposing them to outdoor conditions over several days before final planting.
Direct sow seeds 1/2 inch deep into garden soil in early spring or late summer. Thin seedlings to 3 inches apart once they develop true leaves.
For baby leaf harvesting, cut leaves with a knife when they reach 3 to 6 inches long, cutting about an inch above the soil to allow clean regrowth while keeping the basal plate intact. Harvest again when leaves reach 5 to 14 inches, depending on your preference. For bunching, cut or snap mature leaves individually as needed; new leaves will continue growing from the center for multiple harvests over many weeks. At 32 days from seed, the first tender leaves are ready to pick.
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