Rainbow Swiss Chard is not a single variety but a carefully maintained mix of old European heirloom chards selected for their stunning stem colors: bright red (Ruby Red), hot pink (Peppermint), golden orange (Oriole), pure white (Fordhook-type), and brilliant yellow (Canary). The leaves are always deep green (sometimes lightly savoyed), and the midribs and stems are what put on the Technicolor show.
 
KEY CHARACTERISTICS
Height: 20–28 inches tall at maturity
Flavor: Milder and sweeter than spinach, less earthy than beet greens; the classic Swiss chard taste everyone loves.
Days to harvest: Baby leaves in 28–35 days; full-size stalks in 50–60 days.
Cold & heat tolerance: One of the toughest greens you can grow — sails through light frosts, keeps producing all summer in heat that wilts lettuce, and often overwinters in zones 7 and warmer.
Yield: Insane cut-and-come-again — a single plant can give you fresh greens for 8–12 months in mild climates.
Best uses: Sauté the young leaves like spinach, braise or grill the big midribs like asparagus, or just admire them raw in salads for color.
 
Growing Tips for Maximum Harvest
Transplant as soon as soil can be worked in spring. Space 10–12 inches apart — closer for baby-leaf production, wider for huge rainbow stalks. Full sun is ideal, but it tolerates part shade. Feed once or twice with compost tea or balanced fertilizer; chard is a heavy feeder. Harvest the outer leaves/stalks regularly (never take more than half the plant at once) — the more you pick, the more it grows. In most climates it will re-grow after cutting all the way to the ground. Mulch heavily in summer to keep roots cool and extend the harvest.
 
Sold in a 2.5" pot.