Chard Italian Silver Rib - Renee&
Chard Italian Silver Rib - Renee&
Chard Italian Silver Rib - Renee&
Chard Italian Silver Rib - Renee&

Chard Italian Silver Rib - Renee's Garden Seeds

Regular price$3.79
FREE Shipping over $120
*Excluding All C.R. Plastic Products
  • Canada-Wide Shipping
  • Secure Payment & Checkout

  • In stock, ready to ship

Beta vulgaris subsp. vulgaris

Heirloom Chard

A long-time favorite of Italian cooks for its flavor and substance, this fine variety has wide, crisp, silvery-white midribs and crinkled, shiny green leaves. The large-framed, handsome plants grow easily and vigorously from spring through late fall. Heirloom Silver Rib produces an abundance of big succulent leaves with sweet crunchy stalks to enjoy as mild, mellow-tasting greens. You’ll find it consistently delicious simply steamed with fresh lemon, sautéed with aromatics or added to stir-fries, soups, and casseroles. 

Seed Count: Approx. 155 - 165 / Weight: 3 g

Plant In


Planting Depth

Space Seeds

Days to Germinate

Days to Harvest

Feb. - Sept.

Full sun

1/2 inch

2 inches

5 - 7 days

Approx. 50


In early spring when danger of hard frost is over, sow seeds in well-worked, fertile soil in full sun. Sow seeds 1/2 inch deep and 2 inches apart in rows 10 inches apart, or broadcast very thinly for bed planting. Firm soil well over these irregularly shaped seeds to ensure good germination. If first sowing germinates unevenly, plant more seed in the rows as seedlings catch up quickly. Thin when seedlings are large enough to handle, using thinnings as early greens. Final spacing should be 12 to 18 inches apart so chard plants have room to mature.


Chard grows well in a wide range of conditions and can take some frost. In mild winter areas, it can be grown year round. Thin seedlings well as chard grows into large vase-shaped plants 2 feet tall.


Begin harvesting when plants are well established and have 6 to 8 stalks. Both the crunchy succulent stalks and leaves make great eating. Chop and sauté chard with garlic and olive oil or pair with sautéed mushrooms and onions. Try steamed and topped with a sprinkle of vinegar or fresh lemon juice. Use like spinach in lasagna or minestrone soup.

You may also like