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Reference: DW5-VG-RSWM
Rainbow Swiss Chard is a striking leafy green with vibrant stems in shades of red, pink, yellow, orange, and white paired with broad, dark green leaves. It has a mild, slightly earthy flavor similar to spinach, with tender leaves and crisp, colorful stalks. Highly nutritious, it’s rich in vitamins A, C, and K, plus iron and magnesium—pretty and powerful.
Rainbow Swiss chard is super versatile. The leaves cook quickly and are great sautéed with garlic and olive oil, added to soups, stews, curries, or stirred into pasta and rice dishes. The thicker stems can be chopped and cooked a bit longer—perfect for stir-fries, gratins, pickling, or roasting. It’s also excellent in omelets, quiche, lasagna, and stuffed dishes, or lightly wilted as a spinach substitute.
| Type | Swiss Chard |
| Family | Cabbage Family |
| Temperature Soil | 55-70F |
| Temperature Daytime | 40-50F |
| Temperature Evening | 45+F |
| Lighting | Full, 6-8 Hous Per Day |
| Water | Steady, 6 Gallons / Week |
| Maturity | Short, 55-65 Days Harvest |
| PH Neutral | 6.0-7.5 |
| Zones | 1A-8B |
| Plant Placement | 3 Plants, 3 Per Row |
Chard prefers full sun early in the growing season, and partial shade in summer when it’s warmest. It requires consistent water, especially when the plants grow large or during hot dry spells in the summer. Aphids, slugs, and leaf miners love chard, but can be controlled easily by disposing of the affected leaves or hosing pests away with a blast of water. Don’t forget to look underneath leaves for rows of pearl-white eggs, which will need to be destroyed. Beer traps or a ring of salt around your EarthBox will help prevent slugs from ruining this nutritious crop. Chard can be used the same way as spinach, and the hearty, brightly-colored stems can be pickled. Preserve chard by blanching and freezing, or use a dehydrator and add flakes to soups later on.
COMMON PESTS: Aphids, Slugs, Flea Beetles, Rove Beetle, Leaf Miners
SUSCEPTIBLE TO: Damping Off, Bolting, Curly Top, Black Rot
Rainbow Swiss Chard is a striking leafy green with vibrant stems in shades of red, pink, yellow, orange, and white paired with broad, dark green leaves. It has a mild, slightly earthy flavor similar to spinach, with tender leaves and crisp, colorful stalks. Highly nutritious, it’s rich in vitamins A, C, and K, plus iron and magnesium—pretty and powerful.
Rainbow Swiss chard is super versatile. The leaves cook quickly and are great sautéed with garlic and olive oil, added to soups, stews, curries, or stirred into pasta and rice dishes. The thicker stems can be chopped and cooked a bit longer—perfect for stir-fries, gratins, pickling, or roasting. It’s also excellent in omelets, quiche, lasagna, and stuffed dishes, or lightly wilted as a spinach substitute.
| Type | Swiss Chard |
| Family | Cabbage Family |
| Temperature Soil | 55-70F |
| Temperature Daytime | 40-50F |
| Temperature Evening | 45+F |
| Lighting | Full, 6-8 Hous Per Day |
| Water | Steady, 6 Gallons / Week |
| Maturity | Short, 55-65 Days Harvest |
| PH Neutral | 6.0-7.5 |
| Zones | 1A-8B |
| Plant Placement | 3 Plants, 3 Per Row |