Chard de Bordeaux

Family: Amaranthaceae Leafy Green

Sink your senses into Chard de Bordeaux’s jewel-toned leaves, where deep burgundy ribs and stems rise to meet richly quilted, dark-green blades with a tender, succulent bite.

The texture is pleasantly crisp yet yielding—ideal for steaming-fresh salads, quick sautés, and velvety sauces, and it also shines in hearty braises and pickled preparations for bold color on the plate. With about 50 days to maturity, this Swiss chard rewards home gardeners with dependable, harvest-ready foliage that stays flavorful as it comes on strong.

Light: Full SunMaturity: 50 DaysHabit: Rosette

Botanical illustration of Chard de Bordeaux

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Jun 7th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Chard de Bordeaux brings showy burgundy stems and a deep, savory-green flavor that turns silky without going limp—especially when you cook ribs and leaves on different timings. Use it like spinach’s sturdier cousin: bright acids and salty fat make it sing, while long reductions help tame its leaf bitterness into something almost meaty.

Best Uses

quick sauté with a hot sear and a fast steam to keep ribs crisp-tender
braise the ribs and fold in leaves for a glossy, spoonable pan sauce
steam then dress with lemon/vinegar while the stems still have bite
pickled preparations for tangy crunch and jewel-toned contrast

Flavor Profile

earthy, mineral-leaning greens pleasant bitterness with a clean finish succulent, crisp-tender ribs dark-leaf richness that softens into silk

Kitchen Pairings

lemon olive oil white beans butter Parmesan balsamic vinegar

Frequently Asked Questions

What pest or disease is most likely on Swiss chard (Beta vulgaris var. cicla), and how can I manage it?

Watch for leaf spot and downy mildew, which show up as dark/pale spots on leaves and can spread in humid weather. Remove affected leaves immediately and improve airflow by spacing plants so the canopy dries quickly after watering. If problems persist, use a labeled fungicide for edible leafy greens and avoid overhead watering.

How often should I water chard de Bordeaux during the main growing phase (around weeks 3–8)?

Keep the soil consistently moist but not waterlogged—aim for about 1 inch (2–3 cm) of water per week, adjusted for rainfall and heat. During hot spells, water more frequently so the top few inches don’t dry out completely, since Swiss chard quickly suffers with wilting and tougher leaves. Mulch lightly to reduce moisture swings and water at the base rather than soaking the foliage.

How do I tell when chard de Bordeaux is ready to harvest (Beta vulgaris var. cicla)?

Start harvesting when leaves are about 8–10 inches (20–25 cm) long and petioles are thick enough to hold upright—typically around 50 days to maturity. Harvest outer leaves first: cut at the base of the leaf stalk, leaving the center growing point intact for continued side-shoot production. If leaves start getting very large and coarse, harvest sooner next time to maintain tender texture.