Red Magic

Family: Amaranthaceae Leafy Green

Planting Schedule

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Velvety, deeply ribbed leaves unfurl in a rich, jewel-toned display—Red Magic chard delivers an eye-catching blend of crimson stems and dark, glossy green foliage.

The flavor is pleasantly sweet and earthy with a tender, succulent texture that holds its shape beautifully for vibrant bunches and bold color in the garden. Grow it for fresh salads, quick sautés, and striking sauces, or for pickling-style preserves that showcase its vivid red veins.

Light: Full SunMaturity: 50 DaysHabit: Rosette

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Red Magic Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	May 11th	Jun 1st	Jul 21st – Aug 1st
Zone 2a	May 4th	May 25th	Jul 14th – Aug 29th
Zone 2b	Apr 24th	May 15th	Jul 4th – Aug 25th
Zone 3a	Apr 24th	May 15th	Jul 4th – Sep 1st
Zone 3b	Apr 28th	May 19th	Jul 8th – Sep 21st
Zone 4a	Apr 24th	May 15th	Jul 4th – Sep 24th
Zone 4b	Apr 22nd	May 13th	Jul 2nd – Sep 27th
Zone 5a	Apr 17th	May 8th	Jun 27th – Sep 30th
Zone 5b	Apr 13th	May 4th	Jun 23rd – Oct 5th
Zone 6a	Apr 10th	May 1st	Jun 20th – Oct 10th
Zone 6b	Apr 4th	Apr 25th	Jun 14th – Oct 16th
Zone 7a	Mar 30th	Apr 20th	Jun 9th – Oct 20th
Zone 7b	Mar 20th	Apr 10th	May 30th – Oct 28th
Zone 8a	Mar 11th	Apr 1st	May 21st – Nov 5th
Zone 8b	Mar 2nd	Mar 23rd	May 12th – Nov 12th
Zone 9a	Feb 13th	Mar 6th	Apr 25th – Nov 26th
Zone 9b	Jan 19th	Feb 9th	Mar 31st – Dec 9th
Zone 10a	—	Oct 1st	Nov 20th – Feb 28th
Zone 10b	—	Oct 1st	Nov 20th – Feb 28th
Zone 11a	—	Oct 1st	Nov 20th – Feb 28th
Zone 11b	—	Oct 1st	Nov 20th – Feb 28th
Zone 12a	—	Oct 1st	Nov 20th – Feb 28th
Zone 12b	—	Oct 1st	Nov 20th – Feb 28th
Zone 13a	—	Oct 1st	Nov 20th – Feb 28th
Zone 13b	—	Oct 1st	Nov 20th – Feb 28th

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)	28
Harden Off (days)	5

Culinary Notes

Chef's Note

Red Magic chard brings a sweet-earth backbone with ribs that stay pleasantly crisp, so it doesn’t collapse the way softer greens can. Use it hot-and-fast with acid (lemon or vinegar) to brighten the stems and let the dark leaves go glossy without turning bitter.

Best Uses

quick sauté in olive oil with lemon to keep stems snappy
cream-braising or silky chowder-style wilt (wilt fast, stay green)
stack-and-slice for crunchy salad with a mustard vinaigrette
stems-forward pickling or vinegar “quick confit” for jeweled crunch

Flavor Profile

pleasantly sweet earthiness tender, succulent leaves crisp, ribbed stem bite slightly vegetal finish

Kitchen Pairings

lemon olive oil parmesan garlic-inflected aromatics like roasted shallot (skip raw garlic) goat cheese white beans

Frequently Asked Questions

What pest or disease most commonly affects Swiss chard (Beta vulgaris var. cicla) like “Red Magic,” and what should I do?

Watch for leafminers and aphids; leafminers leave winding trails in the leaves, and aphids cluster on tender growth. Remove heavily infested leaves early, spray aphids off with a strong jet of water, and use insect netting to prevent new damage as plants establish. If you see circular spots or powdery growth, improve airflow between plants and avoid wetting the foliage when watering.

How often should I water Swiss chard during the main growing phase?

During the main growing phase, keep soil evenly moist so plants don’t get bitter or tough—water when the top 1 inch of soil starts to dry out. Aim for deep, slow watering that wets the root zone without flooding; consistent moisture matters more than frequent light watering. Mulch around plants to reduce evaporation and help maintain steady moisture through hot spells.

How can I tell when “Red Magic” Swiss chard is ready to harvest?

Harvest when leaves are about 8–12 inches long (often around 50 days to maturity) with firm stems and fully developed leaf size. Use the “cut-and-come-again” method: cut outer leaves near the base, leaving the center crown intact so new leaves keep growing. If leaves start to get much larger than 12–15 inches or feel tougher, harvest sooner to maintain tenderness.