Rhubarb Swiss Chard is a striking leaf vegetable from the Beta vulgaris family that trades the humble beet's underground sweetness for extraordinary leafy nutrition. With vivid, deeply colored leaves packed with anthocyanins and fiber, this variety reaches harvest in just 60 days and ranks second only to spinach on global nutritional rankings. Plant it in full sun with consistent moisture, spacing plants just 2 inches apart in rows 18 inches wide, and you'll have a prolific, antioxidant-rich harvest that keeps producing all season long.
2
Full Sun
High
3-9
?in H x ?in W
—
High
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The visual drama alone makes this variety worth growing: those richly pigmented leaves signal their exceptional antioxidant density without a single bite. Nutritionally, it stands among the world's healthiest vegetables, loaded with the anthocyanins and fiber that give it such vibrant color. The outer-leaf harvest technique means you're never stripping the plant bare, just continually picking from the edges while the growing point stays productive.
The leaves are harvested and eaten fresh or cooked. The outer leaves are selected for continuous harvest throughout the season, with the growing point always left intact to support ongoing production. It's eaten as a leafy green vegetable, with the coloring intensity indicating its concentration of beneficial compounds.
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Sow directly into the garden bed in the space where you want the plants to grow.
Begin harvesting leaves once the plant is well established, around 60 days from sowing. Harvest from the outside of the plant, selecting outer leaves first and working your way inward. Always take care not to damage the central growing point, which remains the engine of production for the entire season. Store harvested leaves at 36 degrees Fahrenheit in 95 percent relative humidity for extended freshness.
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