Ruby Red Swiss Chard - Ruby Red Beauty
Dark green heavily crumpled leaves contrast with deep crimson stalks and leaf veins. Beautiful and striking colors from this 1857 heirloom.
Both leaf beets and root beets were developed possibly by the Romans from the wild sea-beet, which occurs in coastal regions of Europe and western Asia. Swiss Chard is the same species as the garden beet root and sugar beet but is grown only for its leaves.
Used by chefs and home cooks for fresh salad greens as well as boosting soup and stews. The thick but tender stalks are edible as well.
Swiss Chard does not bolt in hot weather the way spinach does. It also is great in cold weather surviving many frosts.
From the soil to the seed to the food you eat - we'll help you grow your best garden!
My Swiss Chard grew very nice this year. I will be cutting it for the third time so far. it grew to be 18 and 24 We love it in our salad and we use the stalks almost like celery we put peanut butter on it. We also make it like asparagus. I recommend this every year. A definite must have for the garden.