An improved rhubarb chard, developed in Switzerland. Stems are a deep ruby red, and plants are large and productive. Cardinal Swiss Chard has a darker color on larger plants compared to Rhubarb chard. Its narrower, savoyed leaves have a mild, slightly sweet flavor that is as nice raw as it is cooked.

75seeds

PLANTING

Beta vulgaris

Germination:5-10 days

Germination Temperature:Optimum soil temperatures 70-85F.

Seed Sowing Depth:1/2 deep

StartingIndoors:4-6 weeks before last frost.Sow 2-3 seeds per cell/pot. Thin to the strongest seedling. Fertilize the seedlings every 7-10 days with a liquid or water soluble fertilizer, diluted to of suggested measurement. Start transplanting a week or two before last frost. Space 10-18″ apart.

Sowing Outdoors:Mid spring into early summer. Starting when soil temperature reaches at least 50F. Germination is slower in cooler slow temperatures. Sow 3-4 seeds every 10-18 apart. Thin to the strongest seedling per space. Sow 40-50 days before first fall frost for late summer/fall harvest .

How much does a packet plant:10-15foot single row

Harvest:Remove outer leaves starting at 4-6for baby salad greens. Use the mature leaves and center ribs cooked or raw.

Tips: Cardinal Swiss Chard Needs fertile well drained soil. Tolerates both cold and hot temperatures and can grow from spring until frost. Sow a few times a summer for continuous greens.