A sweet and tender, festive combination of red- and white-stalked swiss chard. Swiss chard Ruby Red with apple-red stalks and crinkly, dark green leaves is delightful mixed with Burpee's White Giant with its thick white stalks. Very ornamental in vegetable beds and in pots. These leafy greens are exceptionally durable, keeping attractive edible foliage from spring through summer and fall. Vigorous bunches of broad, nicely veined leaves can stand heat and light frost without bolting, if given adequate watering. Pick young, small leaves for salads and chop up bigger leaves for stir-fries and other dishes that use beet greens or spinach. Sow seeds where they are to grow in early spring or late summer. Grows best in full sun, tolerates partial shade. Certified Organic.
Sow in average soil in spring as early as ground can be worked. Sow about 6" apart and cover with 1/2" of fine soil. Firm lightly and keep evenly moist. Seedlings emerge in 7-14 days.
How to Grow
Thin to stand about 12" apart when seedlings are 1-2" tall. Mulch plants to retain moisture and suppress weeds. Give chard plants 1" of water each week, especially in hot weather. If a flower stalk appears, remove it to prolong the harvest. Given good soil and adequate moisture, chard is rarely bothered by insects or diseases.
Begin harvesting leaves when they reach 5-6" or are large enough to use. Break off the outer leaves at their base, taking care not to damage inner leaves. Plants that are harvested regularly will continue to produce new growth from the center of the plant. Both the leaves and stalks are edible raw, steamed, and saut¿ed but avoid the lower 2-3 inches of the stalk as it may be fibrous and tough.