Swiss Chard 'Lucullus'

Family: Amaranthaceae Leafy Green

Velvety leaves unfurl in a rich, inky green canopy, while the stems rise in crisp, luminous bands that catch the light—an elegant contrast that feels as good to grow as it looks.

Swiss Chard ‘Lucullus’ offers a tender, succulent bite with a pleasantly mild flavor, making it especially satisfying for fresh salads and quick sauté-style skillet fare. Grow it for steady, harvestable leaves over a short 50-day season, and enjoy its bold color in every garden bed.

Light: Part SunMaturity: 50 DaysHabit: Upright

Botanical illustration of Swiss Chard 'Lucullus'

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 25th
Harvest Begins	Jun 14th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Part Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Swiss chard ‘Lucullus’ is built for speed: the leaves turn silky fast while the stems keep their snap, so you get texture contrast in one pan. Its mild, lightly bitter edge takes well to lemony fat and creamy finishes—without ever tasting harsh.

Best Uses

quick skillet sauté until just tender, keeping stems crisp
hot-and-cold salad: blanch leaves, shock, then dress while still slightly warm
creamy braise side (steam-simmer, then finish with dairy for a silky coat)
stacks/rolls with ricotta or soft cheese where the leaves stay pliable, not watery

Flavor Profile

mild, gently mineral leafy flavor tender, succulent bite with velvet-like texture clean, bright stem crunch savory bitterness that mellows quickly with heat

Kitchen Pairings

lemon olive oil butter ricotta parmesan white beans

Frequently Asked Questions

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

Swiss chard is especially prone to leaf spots and downy mildew when leaves stay wet—watch for dark spots on the foliage and a fuzzy gray growth on the underside. Remove and discard infected leaves immediately, avoid overhead watering, and water at soil level early in the day to keep foliage dry. If it keeps worsening, apply a copper-based fungicide according to the label and improve airflow by spacing plants as they thicken.

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

During active leaf growth, keep the top few inches of soil evenly moist—typically about 1–1.5 inches of water per week, adjusted for rainfall and heat. Water deeply whenever the soil surface dries slightly, since chard that alternates between dry and soggy conditions develops tougher leaves and can become more disease-prone. Mulch around plants helps stabilize moisture without leaving crowns constantly wet.

How can I tell when Swiss chard ‘Lucullus’ (Beta vulgaris var. cicla) is ready to harvest?

Harvest when leaves are large enough for eating—usually around 50 days—typically about 8–12 inches tall with firm, fully developed leaf blades. For a continuous crop, cut outer leaves first (leaving the inner center growing point intact) rather than pulling the whole plant. If you notice leaves getting fibrous or overly tough, harvest sooner or more regularly to encourage tender new growth.