Pink Chard

Family: Amaranthaceae Leafy Green

Tender, jewel-bright stems in blush pink rise to meet crisp, deeply cupped leaves—an eye-catching rainbow that tastes as fresh and clean as it looks.

Pink Chard forms a compact rosette with a satiny leaf surface and a pleasantly firm, succulent bite, ideal for quick sautéing, steaming, and vibrant sauces. Grow it for 50 days to a steady harvest of flavorful greens that also shine when lightly pickled for a tangy pop of color.

Light: Full SunMaturity: 50 DaysHabit: Rosette

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

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
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)	75
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	6

Culinary Notes

Chef's Note

Pink Chard’s succulent stems and quick-wilting leaves make it a smart fast-cook green: it holds texture in the pan and turns glossy under fat. Use lemon and a salty dairy to sharpen the clean bitterness, and don’t overcook—its best flavor lives in that fresh, slightly sweet, still-bright bite.

Best Uses

quick sauté of stems and leaves together so the stems stay crisp
steam and finish with warm butter or olive oil for a silky, not-greasy bite
blanch and chop into a bright, spoonable sauce (cream, yogurt, or tahini)
lightly pickle the stems for a tangy, crunchy pink garnish

Flavor Profile

clean, slightly mineral bitterness with a sweet green finish tender-snap stems that stay pleasantly firm when heated satiny, cupped leaves that wilt quickly and coat with sauce

Kitchen Pairings

lemon olive oil butter parmesan mustard tahini

Frequently Asked Questions

What pest or disease commonly affects Swiss chard (Beta vulgaris var. cicla) and how can I treat it?

Look out for leaf spot and downy mildew-like yellow patches, especially in humid weather. Remove infected leaves, improve airflow by spacing plants, and avoid wetting foliage when watering. If problems persist, use a copper-based fungicide labeled for edible greens and repeat according to the label interval.

How often should I water Pink Chard during peak growth to keep stems tender?

During the main growth phase, keep soil consistently evenly moist—typically about 1 inch (2.5 cm) of water per week, split into 2–3 deep waterings if it’s hot or windy. Let the top 1 inch of soil dry slightly between waterings, but don’t allow prolonged dryness, which can make leaves tough. Mulch helps maintain steady moisture around Beta vulgaris var. cicla.

How do I know when Pink Chard is ready to harvest?

Harvest when leaves are large enough for eating—usually around 50 days from sowing, and earlier if you’re doing cut-and-come-again. Pick outer leaves first once they reach roughly 8–10 inches (20–25 cm) tall, leaving the crown to keep producing. Stop harvest when plants bolt or produce a strong flowering stem.