Red Magic

Chard

50d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Apr 24th
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Jul 4th
Harvest Ends	Sep 24th

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

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.