Ruby Red chard will beautify your garden as well as your plate! A 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.
In spite of the name, Swiss chard originates in the Mediterranean region, where professional and home chefs alike use it for salad greens or as a flavoring in soup or rice. The first written mention of this vegetable in the United States is in The American Farmer magazine, where Baltimore farmer Gideon Smith reported his experimental planting. It remained a curiosity until after the Civil War, when gradually it gained in popularity. 50-60 days.
~ planting ~
When to sow outside: RECOMMENDED. 1 to 2 weeks after average last frost and when soil temperature is at least 50° F. Sow as late as 2 months before first fall frost. In zones 6 or warmer, also sow in late summer for fall/winter crop. When to start inside: Not recommended.
~ harvesting ~
Pick the outer leaves as needed when plant is at least 10" tall, and let more leaves grow from the middle of the plant; or, if desired, harvest the whole plant 2" above ground, and it will regrow. Pick very young leaves, 2" - 3" to use fresh in salads.
