Quick Growing Facts

When & Where to Grow ‘Ruby Red’ Swiss Chard

Swiss chard is flexible and long-season. It thrives in cool weather but tolerates summer heat better than spinach, especially with good moisture and some shade. In many climates it can be sown once and harvested for months.

• Spring: Sow as soon as soil can be worked and is around 45–50°F (7–10°C), about 2–4 weeks before last frost.
• Summer: In cooler climates, sow through early summer for a long-season crop; in hot climates, provide afternoon shade and consistent water.
• Fall: Sow 6–8 weeks before first hard frost for fall and early winter harvest; plants tolerate light to moderate frost.
• Location: Garden beds, raised beds, and containers (at least 25–30 cm deep). ‘Ruby Red’ is also attractive in ornamental beds and borders.

Soil Preparation

Chard prefers rich, deep soil with good drainage and steady moisture. Since it has a fairly strong root system and a long harvest period, good soil preparation pays off in consistent yields.

• Loosen the top 10–12 in (25–30 cm) of soil and remove weeds, roots, and stones.
• Incorporate plenty of compost or well-rotted manure to improve fertility and moisture retention.
• Rake the surface into a fine, crumbly seedbed so seeds make good contact with the soil.
• Ensure good drainage; if soil is heavy clay, use raised beds or add organic matter and coarse material.
• Chard tolerates a range of pH, but near-neutral soil (around 6.5–7.0) tends to give the best growth.

Direct Sowing ‘Ruby Red’ Outdoors

Swiss chard is most often direct sown. The “seeds” are actually clusters (seed balls), which can produce multiple seedlings and will need thinning later.

1. Timing: Sow in early spring once soil is workable, and repeat sowings through early summer in cooler climates.
2. Row method: Make shallow furrows 18–24 in (45–60 cm) apart.
3. Sowing depth: Sow seed balls about 1/2–3/4 in (1.25–2 cm) deep.
4. Seed spacing: Place seed balls 2–4 in (5–10 cm) apart in the row; each cluster may produce several seedlings.
5. Band sowing for baby leaves: For baby greens, sow more densely in 3–4 in (8–10 cm) wide bands or blocks.
6. Water: Water gently with a fine spray and keep the top layer of soil consistently moist until seedlings emerge.

Starting Swiss Chard Indoors (Optional)

You can also start ‘Ruby Red’ indoors and transplant seedlings, which is useful for very early crops or to fill gaps in ornamental beds with established plants.

• Sow 3–4 weeks before your last expected frost date.
• Use cell trays or small pots with a fine, well-draining seed-starting mix.
• Sow 1 seed ball per cell at about 1/2 in (1.25 cm) deep; thin to one or two strong seedlings if multiple emerge.
• Keep at 60–75°F (15–24°C) with even moisture and bright light to prevent leggy growth.
• Harden off seedlings for about a week, then transplant outdoors when soil is workable and nights are above hard frost.

Thinning, Spacing & Transplanting

Proper spacing allows Swiss chard to form strong plants with broad leaves and thick, colorful stalks, while still permitting dense sowings for baby greens.

• Thin seedlings when they are 2–3 in (5–8 cm) tall.
• For baby-leaf production, plants can remain 2–3 in (5–8 cm) apart; harvest early and often.
• For full-sized plants and bunching, thin or transplant to 8–12 in (20–30 cm) between plants in rows 18–24 in (45–60 cm) apart.
• Use thinnings as tender baby greens in salads and sautés.
• Transplant started plants at the same depth they grew in containers and water in well.

Succession Sowing & Long-Season Harvest

Unlike quick crops like lettuce, chard is a long-term producer. A few plantings can feed you all season, but succession sowing or staggered plantings can ensure a mix of young tender plants and robust older ones.

• Sow one main crop in spring for a long harvest period.
• In heavy-use gardens or market gardens, sow smaller patches every 4–6 weeks for a constant supply of young plants.
• Remove plants that become very tough or heavily pest-damaged and replace with new sowings if space allows.

Watering & Feeding

Consistent moisture and good nutrition keep ‘Ruby Red’ chard growing fast and tender, with vibrant stems and healthy, glossy leaves.

• Watering: Keep soil evenly moist but not waterlogged. Aim for deep, thorough waterings rather than frequent shallow sprinklings.
• Mulch: A layer of compost, leaf mold, or straw helps retain moisture, suppress weeds, and keep roots cool in warm weather.
• Feeding: Chard is a moderate to heavy feeder. In addition to compost at planting, side-dress with compost or use a balanced organic fertilizer or liquid feed (such as compost tea or fish emulsion) every 4–6 weeks, especially in poor soils or containers.

Pests & Diseases

Swiss chard is generally tough and resilient, but a few pests and diseases can appear, especially in warm, humid, or crowded conditions.

• Leaf miners: Larvae tunnel between leaf surfaces, leaving pale trails. Remove and discard affected leaves; floating row covers can help prevent egg-laying.
• Aphids: Rinse off with water or use insecticidal soap if colonies build up, especially on undersides of leaves and stalks.
• Slugs & snails: Common in damp conditions; use traps, barriers, and hand-picking, and avoid thick mulch directly against plants.
• Fungal leaf spots / downy mildew: Promote airflow with proper spacing, avoid overhead watering late in the day, and rotate crops out of beet/spinach family beds.
• General stress: Heat, drought, or low fertility can make leaves tougher and more bitter; provide water, mulch, and light shade if needed.

Harvesting ‘Ruby Red’ Swiss Chard

Baby Leaves & Cut-and-Come-Again Harvests

• Begin harvesting baby leaves about 25–30 days after sowing, when leaves are 3–4 in (7–10 cm) long.
• Use scissors to cut outer leaves, leaving the growing center intact so plants keep producing.
• For dense baby-leaf beds, shear plants 2 in (5 cm) above the soil; they will often regrow for one or two more cuttings.

Larger Leaves & Full Stalks

• For full-sized leaves, harvest around 50–60 days after sowing, once leaves are broad and stalks are thick and richly colored.
• Pick individual outer leaves as needed, cutting close to the main stem, and allow the inner leaves to continue growing.
• Regular harvesting encourages new leaf production and prevents plants from becoming overly tough.
• In cold weather, harvest before very hard freezes or provide protection; chard often survives light frosts and can sweeten in cool temperatures.

Storing & Using Swiss Chard ‘Ruby Red’

• Rinse leaves and stalks in cool water to remove soil, then spin or pat dry.
• Store in a breathable or lightly sealed container/bag in the refrigerator; use within about 3–7 days for best quality.
• Use baby leaves raw in salads; larger leaves and stems are excellent sautéed, braised, in soups, stews, stir-fries, quiches, and gratins.
• Cook stems slightly longer than leaves or chop them smaller so they become tender at the same time.
• Chard can be blanched and frozen for longer storage; squeeze out excess water and freeze in portions.

Saving Seed from Swiss Chard

Swiss chard is a biennial that flowers and sets seed in its second year, usually after experiencing cold. It can cross with other beets and chards, so isolation is needed for pure seed.

• In cold climates, overwinter selected plants under mulch or dig and store roots, replanting in spring for seed.
• Allow plants to send up tall flower stalks in their second season.
• Clusters of small flowers will form, followed by dry seed heads containing seed balls.
• When seed heads turn brown and dry, cut stalks into a paper bag or over a tray before they shatter.
• Dry thoroughly, then rub seed heads to release seed balls and winnow out chaff.
• Store seeds in a labeled, airtight container in a cool, dark, dry place. Under good conditions, they remain viable for several years.

Tips for Success

• Think of ‘Ruby Red’ as a “plant once, harvest for months” crop — ideal for continuous garden production.
• Use chard both in the vegetable garden and as an ornamental edging or centerpiece in mixed beds and containers.
• Harvest often to keep plants productive and to enjoy the most tender leaves and brightest stems.
• Rotate with non-beet-family crops each year to reduce disease buildup and maintain soil health.

Note: Growing conditions and timing vary by region. Adjust sowing dates, watering, and heat or frost protection to match your local climate and weather patterns.