Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. Its taxonomic rank has changed many times, so it was treated as a subspecies, convariety, or variety of Beta vulgaris.Chard belongs to the chenopods, which are now mostly included in the family Amaranthaceae (sensu lato).The origin of the adjective "Swiss" is unclear, since this coastal plant is not native to Switzerland.Chard is used in traditional Swiss cuisine, however, namely in a dish called capuns from the canton of Grisons.Clusters of chard seeds are usually sown, in the Northern Hemisphere, between June and October, depending on the desired harvesting period.Chard can be harvested while the leaves are young and tender, or after maturity when they are larger and have slightly tougher stems.Harvesting is a continuous process, as most species of chard produce three or more crops.Chard has shiny, green, ribbed leaves, with petioles that range from white to yellow to red, depending on the cultivar.In the Northern Hemisphere, chard is typically ready to harvest as early as April and lasts through May.When daytime temperatures start regularly to attain 30 °C (86 °F), the harvest season is coming to an end.Fresh chard can be used raw in salads, stirfries, soups or omelets. Chard leaves and stalks are typically boiled or sautéed; the bitterness fades with cooking. Also having significant content in raw chard are vitamin E and the dietary minerals, magnesium, manganese, iron, and potassium. Raw chard has low content of carbohydrates, protein, fat, and dietary fiber. .
7 Facts You Might Not Know About Swiss Chard
Want to know a few more interesting things about Swiss chard?Here are 7 facts you might not already know:.White beet, strawberry spinach, sea kale beet, leaf beet, Sicilian beet, spinach beet, Chilean beet, Roman kale, and silver beet, just to name a few.Bitterness comes from the stalk.Oxalic acid is found in the stalk of Swiss chard and can be removed all together or cooked out.When cooked, the vegetable loses the bitter flavour and makes for a more refined taste.Swiss chard plants can grow up to 2 feet high! .
The Swiss Chard
It was written that, “This is a hardy biennial plant, with leaves larger than the red beet, and very thick and succulent.Those of the great white or sweet beet, are esteemed for the mid ribs and stalks, which are separated from the lamina of the leaf, and stewed and eaten as asparagus under the name of chard.The great white or Swiss chard, has been introduced into this country within a few years; Those who have cultivated it give it a high character and consider it fully equal to asparagus.”.Swiss chard can be directed seeded in early spring as soon as the ground can be worked or in late summer for a fall crop. .
9 Healthy Facts About Swiss Chard
The earthy-tasting Swiss chard is a powerhouse of nutrition.And with its rainbow assortment of stem colors, it's as pleasing on the plate as it is to the palate.The plant has numerous monikers, including silverbeet, Roman kale, and strawberry spinach.The tall leafy vegetable is a part of the goosefoot family -- aptly named because the leaves resemble a goose’s foot.Leaves and stalks can be boiled, steamed, or roasted. .
What the Heck Is Chard?
Chard has been known since ancient times and has long been popular in Mediterranean cuisine.The name chard comes from the French word carde, which refers to the cardoon, or artichoke thistle.Often, different color varieties are grown together and packaged as “rainbow chard.” The reds, yellows, oranges, and purples all mixed together make an appealing presentation.It is most often used in salads when it is still young and tender, and sautéed or added to recipes after maturity when the leaves and stems are larger and tougher.2 tablespoons grated Parmesan Instructions Directions: Cut out the chard stems, dice, and set aside.4 ounces soft goat cheese, crumbled Instructions Directions: Cut out the chard stems, dice, and set aside.In a large cast iron skillet*, heat 1 tablespoon olive oil.Sauté for 10 minutes over medium heat, until the onions are soft and beginning to brown.Stir in the chard leaves and 1/4 teaspoon salt, and sauté for 1 to 2 minutes, until the greens begin to soften.In a large bowl, whisk together the eggs, add the chard mixture and goat cheese, and stir to combine.*If you don’t have cast iron, use a skillet with an oven-safe handle Keyword can goats eat swiss chard, how to cook squash from the garden Tried this recipe? .
Easy Swiss Chard Recipe
You can either remove them and discard (or boil and toss with butter), if some of the stems are tender, just sauté them first before adding the leaves, to give them more cooking time.For this easy sauté we are cooking the chard in just a little olive oil with some thinly sliced garlic and red pepper flakes. .
Does Swiss Chard Come Back After Picking?
A versatile vegetable valued for its crispy, vitamin-rich leaves, asparagus-like ribs, Swiss chard (Beta vulgaris subsp. .