Ruby Red Swiss Chard

If you're thinking about trying Ruby Red Swiss Chard, I’d say go for it...this one’s definitely earned a spot in my garden.

The plants grew fast, gave me big, tender leaves, and I’ve already gotten several harvests out of them. Even after cutting, they bounced right back with new growth, which makes them perfect for cutting again and again. Plus, those bright ruby-red stems look amazing in the garden and make picking them kind of fun.

One thing I noticed is that the leaves cook down a lot (kind of like spinach.) So if you think you’ve picked enough, grab a few extra leaves. The plants can handle it, and you’ll be glad you did once everything hits the pan. Even though they shrink down, they still have a great texture and honestly taste better than spinach to me.

What really stood out was how good they look, how much they produce, and how tasty they are. The leaves cook up nice and tender without getting bitter. One of my favorite meals was just sautéing them with onions, garlic, some smoky Grill Master seasoning, and turkey sausage. It was really good the first night and somehow even better the next day. Even my husband, who’s more of a meat man, liked it, which says a lot.

I liked this variety so much that I ended up going all in on Swiss chard. Along with Ruby Red, I planted Fordhook Giant and a Rainbow mix (all from MIGARDENER.COM) so I can have all those different colored stems throughout the season. That’s how sold I am on it. They do not disappoint.

If you want something that looks great, produces a lot, is easy to keep harvesting, and works in all kinds of dishes, Ruby Red Swiss Chard is a solid choice. I’m already planning to plant even more because it’s become a regular in my summer meals.

Definitely recommend it.

This Swiss Chard is doing very well and tastes delicious.

The Swiss Chard coming up and close to be ready to eat!

Products are wonderful.

Ruby Red Swiss Chard