Ruby Red

Family: Asteraceae Leafy Green

Planting Schedule

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Ruby Red brings a jewel-bright splash to the garden—crisp leaves edged in deep ruby and blushed with warm garnet over a cool green base.

At maturity (about 55 days), the Batavian heads form sturdy, upright rosettes with a satisfyingly crunchy bite and tender, sweet-green flavor. Ideal for fresh salads and vibrant garnishes, Ruby Red also shines when you want color-forward greens for quick tosses and bold, leafy bowls.

Light: Part SunMaturity: 55 DaysHabit: Rosette

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Ruby Red 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 4th	Jun 1st	Jul 26th – Aug 1st
Zone 2a	Apr 27th	May 25th	Jul 19th – Aug 29th
Zone 2b	Apr 17th	May 15th	Jul 9th – Aug 25th
Zone 3a	Apr 17th	May 15th	Jul 9th – Sep 1st
Zone 3b	Apr 21st	May 19th	Jul 13th – Sep 21st
Zone 4a	Apr 17th	May 15th	Jul 9th – Sep 24th
Zone 4b	Apr 15th	May 13th	Jul 7th – Sep 27th
Zone 5a	Apr 10th	May 8th	Jul 2nd – Sep 30th
Zone 5b	Apr 6th	May 4th	Jun 28th – Oct 5th
Zone 6a	Apr 3rd	May 1st	Jun 25th – Oct 10th
Zone 6b	Mar 28th	Apr 25th	Jun 19th – Oct 16th
Zone 7a	Mar 23rd	Apr 20th	Jun 14th – Oct 20th
Zone 7b	Mar 13th	Apr 10th	Jun 4th – Oct 28th
Zone 8a	Mar 4th	Apr 1st	May 26th – Nov 5th
Zone 8b	Feb 23rd	Mar 23rd	May 17th – Nov 12th
Zone 9a	Feb 6th	Mar 6th	Apr 30th – Nov 26th
Zone 9b	Jan 12th	Feb 9th	Apr 5th – Dec 9th
Zone 10a	—	Oct 1st	Nov 25th – Feb 28th
Zone 10b	—	Oct 1st	Nov 25th – Feb 28th
Zone 11a	—	Oct 1st	Nov 25th – Feb 28th
Zone 11b	—	Oct 1st	Nov 25th – Feb 28th
Zone 12a	—	Oct 1st	Nov 25th – Feb 28th
Zone 12b	—	Oct 1st	Nov 25th – Feb 28th
Zone 13a	—	Oct 1st	Nov 25th – Feb 28th
Zone 13b	—	Oct 1st	Nov 25th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	6

Culinary Notes

Chef's Note

Ruby Red’s Batavian structure gives you real crunch—dryish, upright rosette leaves that don’t slump fast under vinaigrette or warm toppings. Use it where you want both flavor and jewel-toned presence, especially with bright acid and salty cheese.

Best Uses

chopped salad with a light vinaigrette (dressings cling without turning the leaves to mush)
color-forward leafy bowls topped with warm proteins—heat wilts just the edges
crunchy sandwich or wrap layer where you want bite, not softness
quick toss salads where you want the leaves to stay upright and distinct

Flavor Profile

crisp, snappy bite sweet-green flavor with a clean, slightly peppery edge cool, juicy leafiness ruby-bright color that holds up visually in bowls

Kitchen Pairings

lemon olive oil feta goat cheese grilled chicken croutons

Frequently Asked Questions

What pests or diseases commonly affect Swiss chard (Beta vulgaris var. cicla) and how can I control them?

Swiss chard is especially prone to leaf spot and downy mildew in cool, humid weather; remove any infected leaves immediately and avoid wetting foliage when you water. Aphids and leaf miner flies are also frequent—blast aphids off with a strong stream of water and use insecticidal soap if they persist, and remove heavily mined leaves to slow the leaf miner’s spread.

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

During active leaf production, keep soil consistently evenly moist but not waterlogged—aim for about 1 inch (2.5 cm) of water per week, adjusted for rainfall and heat. In part-sun beds, check the top 1–2 inches of soil; water when that layer feels dry to the touch to prevent tough, bitter leaves and bolting.

How do I know when Ruby Red Swiss chard is ready to harvest?

Harvest when leaves are large enough for your use, typically around 50–60 days after sowing, with individual outer leaves about 6–10 inches long. Pick outer leaves first and leave the center growing point intact; regular harvesting keeps plants producing tender leaves and reduces the chance of bolting.