What is another name for red chard?

January 7, 2026 •

4 min read

While it may have a simple, vibrant appearance, red chard has a surprisingly complex family tree rooted in the Mediterranean coast. It goes by several aliases, often depending on the specific cultivar, with common names like Ruby Chard and Rhubarb Chard being the most recognizable. Despite the misleading 'Swiss' moniker often associated with it, this leafy green is a versatile and nutritious addition to any diet.

Quick Summary

Red chard is also known by other names like Ruby Chard and Rhubarb Chard, with these being specific cultivars of the broader Swiss chard family. The name varies based on the red-stalked variety. All chard is considered a type of Swiss chard, a nutrient-dense leafy green.

Key Points

Common Aliases: Red chard is commonly known as Ruby Chard and Rhubarb Chard, which are specific cultivar names.
Part of the Swiss Chard Family: All chard varieties, including the red-stemmed types, are categorized as Swiss chard.
Varietal Differences: While names like Ruby Red and Rhubarb Chard refer to specific cultivars, they generally have similar flavor and cooking applications.
Nutrient-Dense: Red chard is high in vitamins A, C, and K, along with minerals like magnesium, and contains beneficial antioxidants called betalains.
Versatile in Cooking: Both the leaves and stalks of red chard are edible and can be used in a variety of recipes, from salads to sautés.
Easy to Grow: Red chard is a hardy, cool-season crop that can be harvested continuously in home gardens.

A Family of Leafy Greens

Red chard is a type of Swiss chard, which itself is a cultivated variety of the sea beet, a wild Mediterranean plant. The family tree of chard can be confusing, with the term 'Swiss chard' often used interchangeably with 'chard' in general. The specific color of the stalks leads to the different names. For example, a bunch of multi-colored chard is typically called 'Rainbow Chard'. The vibrant red pigment comes from betalain compounds, which offer antioxidant benefits. Understanding these naming conventions can help both gardeners and home cooks identify the correct vegetable for their needs.

Why So Many Names for Red Chard?

The various names for red chard, such as Ruby Red and Rhubarb Chard, are not just arbitrary market labels. They often refer to distinct cultivars, or cultivated varieties, that have been developed over centuries for specific traits like stem color, leaf size, or growth habit. The name 'Rhubarb Chard' is particularly notable because it references the vegetable's resemblance to rhubarb, a completely different plant, with its red stalks. These different types of red chard all share a similar, mild, earthy flavor, making them largely interchangeable in most recipes.

Cooking with Different Chard Varieties

While the names and colors may differ, the general culinary uses of red chard are similar to other varieties. The leaves can be used raw in salads when young and tender, or cooked like spinach when mature. The stalks, which have a texture similar to celery, can be cooked separately and add a pleasant crunch. Different chard varieties offer a chance to add visual appeal to your dishes, especially when used with multi-colored bundles.

Here are some common ways to prepare chard:

Sauté the leaves and chopped stalks with garlic and olive oil.
Add the leaves to soups, stews, or pasta dishes.
Use large chard leaves as a wrap for fillings like rice or meat.
Blanch the stalks and add them to frittatas or quiches.

Comparison of Red Chard Varieties


Feature	'Ruby Red' Chard	'Rhubarb Chard'	'Bright Lights' Chard (Mixed)
Stalk Color	Deep ruby red	Deep crimson red	Mixed colors (red, yellow, orange, white)
Leaf Color	Dark green with red veins	Deep green	Green or bronze
Appearance	Visually striking, with high contrast	Thick, pronounced stems	Offers a vibrant, colorful mix
Flavor Profile	Earthy, with a slight sweetness	Similar mild, earthy flavor	Mild, less intense than single-color varieties
Best Use	Adding bold color to dishes	Cooked applications where thick stems are desired	Salads and presentations needing colorful variety

Nutritional Profile and Health Benefits

Like all Swiss chard, the red varieties are packed with nutrients. They are an excellent source of vitamins A, C, and K, and a good source of magnesium, potassium, and iron. Vitamin K, in particular, is present in very high amounts and is crucial for blood clotting and bone health. The red-stemmed cultivars get their vivid color from betalains, powerful antioxidants that have been studied for their anti-inflammatory properties. A study published by the University of Florida details how chard and beets are different varieties of the same species, with chard bred for its leaves and stems rather than the root.

Growing Red Chard in Your Garden

Red chard is a relatively easy vegetable to grow and a great choice for home gardens. It's a cool-season crop but is more heat-tolerant than spinach, allowing for a longer harvest season. You can harvest the outer leaves throughout the season, allowing the inner leaves to continue growing and providing a continuous supply. Red chard can be grown in containers or garden beds, making it accessible to many types of gardeners. It prefers rich, well-draining soil and can benefit from regular nitrogen feeding to support its leafy growth.

Conclusion: More Than Just a Pretty Leaf

In summary, the next time you see a bundle of red chard, you can confidently identify it by its other common names, such as Ruby Chard or Rhubarb Chard, and recognize that it is a member of the broader Swiss chard family. Far from being a niche vegetable, red chard is a versatile, nutritious, and easy-to-grow green with a rich history and a place in cuisines around the world. Its bold color and earthy flavor make it a wonderful addition to a wide range of dishes, from simple sautés to complex pastries like the Italian torta pasqualina. Whether you are planting it in your garden or buying it at the market, knowing its aliases and versatility can help you get the most out of this impressive vegetable.

Other Common Names for Chard

While this article focuses on red chard, it's worth noting the many other common names for the Beta vulgaris species. In Australia, it is often called silverbeet. Other aliases include perpetual spinach, leaf beet, beet spinach, and seakale beet. These names reflect chard's long history of cultivation and its similarity to other leafy greens, though it is a distinct plant from true spinach.

Frequently Asked Questions

No, Rhubarb Chard is not the same plant as rhubarb. The name is derived purely from the visual resemblance of its crimson-red stalks to the stalks of true rhubarb, which is a different species entirely.

Red chard is a variety of Swiss chard, not a different plant. The term Swiss chard is a broad classification that includes many different colored cultivars, with red chard referring specifically to those with red stalks and leaves.

Yes, the red stalks of red chard are completely edible. They have a slightly different texture and flavor than the leaves and can be cooked similarly to celery.

The flavor of red chard is very similar to other varieties of Swiss chard, described as earthy with a slight sweetness. Any differences are generally subtle and not significant enough to prevent using them interchangeably in most recipes.

Yes, 'Rainbow Chard' is not a single variety but a bundle of different colored chard cultivars, which includes red-stalked varieties like Ruby Chard and Rhubarb Chard.

The name 'Swiss chard' was first used by 19th-century seed catalog publishers to distinguish chard from French spinach varieties, and despite its name, it is a Mediterranean native, not Swiss.

In Australia, chard is widely known as silverbeet. However, the term colored chard or Swiss chard is also used for varieties with colored stems.