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55 days. This plant produces good yields of dark green shiny leaves with ruby red stalks and veins. Both the stems and the leaves xcellent for salads and steamed with other vegetables and greens. This plant yields all summer long into the fall, with stems that can be individually harvested after around fifty five days. The Swiss Chard Ruby Red is a variety that can grow to be two feet tall. These leaves taste slightly bitter, similar to spinach, with fresh and crunchy texture.
Directly-sow Ruby Red Swiss Chard seeds 2-3 weeks before your region's final spring frost or once the soil is 50°. In more temperate regions, start chard seeds indoors in April. In southern climates, chard can overwinter. Sow in early fall and lay down mulch in order to keep plants cool. Once These crisp, nutrient-rich plants reach 3-4" tall, harden off seedlings before transplanting outside. Ruby Red Chard plants prefer rich, loose and well-drained soil that's more acidic with a pH level of 6.0-7.0. Plant seeds ½-1" deep with 6-10" apart and 18-24" in between rows to allow room for growth. it's recommended to thin your plants, as annual swiss chard seeds produce multiple plants at a time. Germination will take 1-2 weeks and should be watered regularly. As a member of the amaranth family, chard thrives in full sun, but can withstand partial shade. If you're planting an abundant fall crop, harvest the mature leaves of your chard plants to help add to their "cut and come back" regrowth. Chard plants can overwinter in southern climates, as this variety is sown as a biennial. During the hotter summer season, Ruby Red Swiss Chard will slow their growth. These cold hardy veggies prefer cooler conditions and survive temperatures as low as 15°! Even though chard has a similar taste to spinach, Ruby Red Swiss Chard is noted for providing more of a pleasant flavor than beet greens. For more savory flavor, pan-fry the forest-green leaves and crisp stalks.
As this burgundy-colored variety is fast-maturing, harvest Ruby Red Swiss Chard 50-55 days from the sowing date. Be sure to also harvest Ruby Red Swiss Chard plants before their forest-green leaves become too large, as their flavor will thrive before they reach full maturity. You can harvest chard by cutting the entire plant about 1" above the soil or snipping the outer mature leaves with gardening shears. Even though chard has a similar taste to spinach and beet greens, these leafy annual vegetables can be pan-fried to bring out their more pleasant and savory flavor. Store your Ruby Red Swiss Chard crop in a sealed plastic bag in the fridge for up to 7 days. Be sure to not wash before storing.
Beta vulgaris subsp. vulgaris have been grown since 350 BC. Chard seeds come from a beet variety and are members of the amaranth family.
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