Red Swiss Chard



7-21 days



32-59 days



4-5 weeks

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Care & Harvest

💡Temperature: Swiss Chard prefers cooler temperatures (60-70F).

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod

🔎 Plant Health: Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay! 

🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 3+ inches tall to let the inner leaves continue to grow. Leave 1/3 of the plant if you want it to keep growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.

Quick Facts

Also known by the names Silverbeet, Spinach Beet, Crab Beet, Seakale Beet, and Mangold. This leafy vegetable is in the same species as beetroot (garden beet), but it lacks the swollen, edible storage root. The word Swiss was used to differentiate chard from French spinach varieties by 19th century seed catalog publishers. The first varieties of this popular leafy vegetable have been traced to Sicily.

Similar to other leafy greens, it’s loaded with vitamins and minerals such as vitamins A, C and K, phytonutrients, and fiber. Phytonutrients are known to protect against cataracts and macular degeneration. Swiss Chard also has high levels of the minerals iron, magnesium, phosphorus, potassium, and calcium.

Considered a favorite leafy green because of its color and versatility, Swiss Chard has a mild, sweet earthy taste with some bitterness. Both the leaf and the stalk can be cooked and enjoyed. This green loses its bitter flavor and takes on a more refined taste when it is cooked. Swiss Chard can be enjoyed in salads when young plus be frozen, canned, or dried.

Harvest to Plate Recipe

How To Cook Red Swiss Chard


  • 1 bunch Swiss chard, ribs and stems separated from leaves
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced into rings
  • 2 garlic cloves, grated
  • Kosher salt
  • 2 teaspoons Sherry vinegar or red wine vinegar


Cut Swiss chard stems into very small pieces. Tear leaves into 2″ pieces and rinse well (you’ll want some water still clinging to the leaves).

Heat oil in a large skillet over medium-high. Add chard stems, shallots, and garlic and season with salt. Cook, stirring occasionally, until vegetables are starting to soften but haven’t taken on any color, about 2 minutes. Add chard leaves, season with salt, and cook, tossing occasionally, until leaves are tender and have released some liquid, about 3 minutes (stems will have a bit of crunch). Mix in vinegar; taste and season with more salt if needed.

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