Rhubarb Red Swiss Chard Seeds

Not to be confused with the tart spring perennial of the same name, this crimson chard variety may look similar but tastes much sweeter, with, of course, edible leaves. Recorded as far back as 350 BCE, Aristotle writes of red stalked chard in ancient Greece. Officially introduced as Rhubarb Ruby Red in 1857, it’s easy to see (and taste!) why it has been cultivated for millennia. 

This classic red chard variety produces striking stalks of a ruby red that seeps through the veins of the frilled leaves. Whether you start your seeds indoors or sow directly in the early spring, Rhubarb Red Swiss chard will tolerate frosts and endure through the summer heat. The uniformity of the scarlet stalks is a pleasant sight in the garden and kitchen. The pleasing flavour is milder than other chard varieties. 

Young leaves are delectable in salads, adding nutrition, flavour and a pop of colour. Try incorporating mature leaves into any cooked dish like stir fries, quiches, lasagna, casseroles and soups to enrich the flavour and enhance nutrition. Rhubarb Red Chard is a no-fuss crop — easy to grow and maintain while producing an abundance of delicious stalks and leaves late into the season. 

GROWING INSTRUCTIONS

Swiss chard is a delight to grow in the home garden. The bright, electric colours dazzle and delight gardeners as much as a summer fireworks display. 

Seeds can be started inside three to four weeks before the last frost to get a head start on the growing season. Otherwise, direct sow into the garden one week after the last frost. Seeds should be planted 1 cm deep, covered and pressed firmly into place. Keep the soil consistently moist and germination will occur in about one week. 

Select a site that receives full sun and amend the space with compost before planting, as chard thrives in rich soil. Water liberally during hot spells to keep leaves lush and prevent wilting. A layer of mulch is very effective for retaining precious moisture while keeping competing weeds down. 

Leaves can be harvested when they reach 15-20 cm tall. Entire heads can be harvested with the crown left intact to allow for regrowth. Alternatively, outer stalks can be plucked casually as needed throughout the growing season. For a leafy green, chard is quite heat tolerant. But it truly shines as a cool weather crop, adding breathtaking colours and essential nutrients after other crops have been exhausted. 

Fresh Swiss chard should be washed and stored in the fridge in breathable plastic bags. Swiss chard doesn’t have the strong bitter taste associated with spinach and kale. When you grow your own Swiss chard, you can tap into your inner culinary artist by adding a splash of colours and serious nutrition to smoothies, stews, salads and pizza.

QUICK FACTS

- Swiss Chard seeds will remain viable for 4 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.