Bring garden color straight to the kitchen with Ruby Red Swiss Chard. Vivid ruby-red stems and red-veined, dark green leaves make this heirloom as attractive in an edible bed as it is useful at mealtime. Pick tender baby leaves for salads, or let the plants grow into fuller leaves and stems for warm, garlicky sautés, soups, and other everyday dishes.

Begin harvesting baby leaves in approximately 32 days or fuller leaves and stems in about 59 days, depending on growing conditions. Harvest outer leaves while leaving the center intact for continued growth. Each packet contains 500 non-GMO, open-pollinated heirloom seeds.

Germination Rate: 85%. Test Date: 05/25. WILL.

Why Choose Ruby Red Swiss Chard?

• Colorful edible gardening: Ruby stems and red leaf veins add contrast to vegetable beds, raised beds, and roomy containers.
• Two harvest stages: Enjoy tender baby leaves for salads or mature leaves and stalks for cooking, adjusting harvest size to the meal you have planned.
• Cut-and-come-again potential: Pick outer leaves as needed while preserving the growing center. Healthy plants can continue producing under suitable conditions.
• Useful leaves and stems: Chop stalks separately and start them cooking before the leaves, making good use of both parts of your harvest.
• Kitchen versatility: Pair chard with garlic, lemon, beans, potatoes, eggs, or pasta for simple garden-to-table meals.
• Open-pollinated heirloom: Grow a traditional selection and explore seed saving with appropriate guidance. Producing seed requires letting plants complete their reproductive cycle rather than simply collecting it during leaf harvest.

Planting Tips for Success

• Plan the season: Sow for spring or fall according to your local planting calendar. Protect seedlings from hard freezes and consider afternoon shade during intense heat.
• Choose the site: Use full sun to partial shade with good drainage. Large containers need drainage holes and enough root space for mature plants.
• Prepare fertile soil: Incorporate finished compost where needed. Loose, well-drained soil and steady moisture support tender leaves.
• Sow and thin: Follow packet depth and spacing directions. Chard seed clusters may produce multiple seedlings; thin crowded growth so plants have room to develop.
• Water consistently: Keep the seedbed moist while seedlings establish. Water at the base as needed and avoid repeated drying followed by heavy soaking.
• Mulch and weed: Remove weeds while plants are small, then mulch lightly to conserve moisture. Keep mulch away from plant crowns.
• Feed thoughtfully: Side-dress with compost or use vegetable fertilizer according to label directions when needed. Let soil tests and plant growth guide feeding.
• Check the leaves: Inspect regularly for pests and damaged foliage, especially on leaf undersides. Seek local guidance before choosing a treatment.
• Harvest gently: Cut or pick the largest outer leaves near the base without injuring the central growing point. Avoid removing every leaf at once.
• Handle the harvest: Rinse under running water before preparation. Refrigerate harvested chard promptly and use while fresh for the best texture.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Sautéing: Cook chopped stalks first with olive oil and garlic, then add leaf ribbons and finish with lemon for a bright side dish.
• Steaming: Steam stalks until nearly tender before adding leaves, then season simply to keep their flavor at the center of the dish.
• Stir-frying: Add stalks before leaves and cook in batches if needed so the pan stays hot rather than steaming an overcrowded pile.
• Soups and beans: Add chopped stalks early enough to soften and leaves near the end for color and texture in bean, lentil, and vegetable soups.
• Salads: Choose very young, tender leaves, wash carefully, and toss with a light dressing.

Order Ruby Red Swiss Chard Seeds Today

Grow vivid ruby stems and tender leafy greens for colorful meals with 500 Ruby Red Swiss chard seeds.

Nutritional Information

Approximate general Swiss chard reference values per 1 cup cooked harvested leaves and stems, about 175 grams. These are not a Ruby Red-specific analysis and do not describe the planting seeds or the recipe below.

• Calories: 35.
• Total Fat: 0.1 gram (0% Daily Value).
• Sodium: 313 milligrams (14% Daily Value).
• Total Carbohydrates: 7.2 grams (3% Daily Value).
• Dietary Fiber: 3.7 grams (13% Daily Value).
• Total Sugars: 1.1 grams.
• Protein: 3.3 grams (7% Daily Value).
• Vitamin A: 536 micrograms RAE (60% Daily Value).
• Vitamin C: 31.5 milligrams (35% Daily Value).
• Vitamin K: 573 micrograms (478% Daily Value).
• Magnesium: 150 milligrams (36% Daily Value).
• Potassium: 961 milligrams (20% Daily Value).

Values are approximate and vary with growing conditions and preparation. % Daily Value is based on a 2,000-calorie daily diet.

Important Disclosures

• Variety Disclaimer: Stem color, leaf size, maturity, and performance vary with climate, soil, and care. Harvest timings are estimates, not guarantees. Seeds are sold for planting.
• Seed Storage: Store unused seeds in a cool, dry, dark place, protected from moisture and temperature swings.
• Planting Zones: Follow local guidance for spring and fall timing, heat management, and winter protection rather than relying on a zone number alone.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Garlic-Lemon Sautéed Ruby Red Swiss Chard

Make this colorful side dish with harvested Ruby Red Swiss chard leaves and stems, not the contents of the seed packet. Serves 4 as a side. Preparation: about 10 minutes. Cooking: about 10 to 15 minutes.

Ingredients

• 1 pound fresh harvested Ruby Red Swiss chard, leaves and stems
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 2 tablespoons water, plus more if needed
• 1 tablespoon fresh lemon juice, or to taste
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper
• Optional: a pinch of red pepper flakes

Directions

1. Wash the chard thoroughly under running water. Trim damaged portions and the tough stem ends. Separate stems from leaves, chop stems into approximately 1/2-inch pieces, and slice leaves into ribbons.
2. Heat olive oil in a large skillet over medium heat. Add chopped stems and cook for 4 to 6 minutes, stirring, until beginning to soften.
3. Add garlic and optional pepper flakes. Stir for 30 to 60 seconds until fragrant, taking care not to brown the garlic.
4. Add leaves in batches, stirring as they wilt. Add 2 tablespoons water, cover, and cook for 3 to 5 minutes until leaves wilt and stems are tender. Add a small splash of water if the pan becomes dry.
5. Uncover and cook briefly to evaporate excess liquid. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning, then serve warm.

Serving and Storage Tips

• Make it a meal: Serve beside cooked beans, roasted potatoes, or grilled protein, or toss with cooked pasta.
• Keep the color natural: Red stalks may tint the cooking liquid, and their color can soften during cooking.
• Store safely: Refrigerate leftovers in a covered container within 2 hours, or within 1 hour above 90°F. Use within 3 to 4 days and reheat leftovers to 165°F.