Swiss Chard
One of my favourite greens is Swiss Chard.
photo: Creative Commons, kusine's photostream
Originally from the Mediterranean, this tasty green is a rich source of Vitamins A, C, E, K, B6 and B12. It’s also high in magnesium, calcium, iron and potassium.
Chard is very popular in Mediterranean cuisine, and can be used on pizza, or as a plain side dish. It can be mixed with most Mediterranean dishes to add texture, flavour and colour. There are beautiful varieties of rainbow chards available, with stems ranging in colour from white to salmon to burgundy.
Chard grows quickly, can be planted early and prefers the company of beans, cabbage, tomatoes, onions and roses, and is best kept away from melons, corn and herbs. Chard enjoys cooler weather and sunlight, will tolerate frost and can be grown through the winter in mild climates. It is prized for its ornamental since it has beautiful vivid green, slightly ruffled leaves. When properly harvested, chard can produce a second set of leaves from the same root.
You must be logged in to post a comment.