Swiss Chard Rubin

Swiss Chard 'Rubin' is a mid-season variety known for its high nutritional value: its leaves and petioles contain more vitamins and minerals than ordinary table beet. The plant features a compact vertical rosette up to 50 cm tall; leaves are dark green and tender, while petioles are light red (raspberry-red) and range from 20 to 30 cm in length. Due to its strong flavor and rich taste, Swiss Chard 'Rubin' is widely used in cooking: leaves are served as salad greens, in borscht, stews, and stuffed cabbage rolls; petioles can be pickled, stewed, or used to make caviar. Juice from petioles is used in folk medicine for blood-related diseases.

Growing 'Rubin' is convenient both by direct sowing and through seedlings. Seeds are sown in early May (direct sowing) or seedlings are transplanted in mid-May; after germination, the first leaves become edible within 35–40 days. Green harvest is conducted multiple times during the summer: the first cut is possible on day 40–50, and the bulk harvest on day 75–95. The plant is resistant to light frosts and prefers light fertile soils, including loamy soils.

Swiss Chard 'Rubin' is characterized by high yield: the mass of one plant can reach 716 g. Growing through seedlings allows accelerating production, while for direct sowing, seed depth is 2–3 cm, and plant spacing is 25×40 cm. Throughout the summer, the plant is maintained with partial harvesting: 5–7 leaves are removed to allow continued growth. In autumn, roots can be preserved and used for forcing new plants. Seeds are also suitable for producing microgreens.