SEED OF THE MONTH
‘Ruby Red’ Swiss chard is easy to grow, heat-loving and will produce all season.
‘RUBY RED’ SWISS CHARD SEEDS
PAY NUTRITIOUS DIVIDENDS
This month’s seed is “Ruby Red” Swiss chard, an exceptional red
heirloom variety introduced in 1857.
It’s easy to grow, nutritious and tasty, too. Swiss chard is actually a
member of the beet family. “Ruby Red” is named for the candy-apple
red stems with dark green, red-veined leaves.
This variety does better when started later in the season, as expo-sure
to frost can cause bolting (going to seed).
The seeds should be planted in good soil, a few inches apart, and
will need thinning to 8 inches. Then add a thick layer of straw once
the plants establish themselves. Use the thinnings as baby greens in a
salad.
In the kitchen, I like to separate the leaves from the center rib and
stalk which are treated like asparagus when cooked.
The greens are wonderful sautéed with butter and garlic, but there
are lots of other ways to use Swiss chard for meals.
You’ll be able to harvest and enjoy this variety all the way into the
fall.
‘Ruby Red’ Swiss chard is wonderful
cooked with garlic and butter.
4 | JUNE 2018 • Vo l . 3 , I s s u e 6