Not only that but it is incredibly easy to grow, suffers from almost no pests and will withstand most forms of neglect in a garden – erratic watering, competing weeds and even poor soil.The great advantage of these over spinach is that they don’t bolt as easily so you get a good crop over a longer period of time, particularly during hot weather.However, I find it works very well in dishes where you are looking for additional texture and colour, whilst letting the taste come from other ingredients, herbs or spices.The stalks give a similar crunch to celery when cooked and the leaves can be shredded and added towards the end so that they retain their high vitamin content.Generally it is advisable to let the leaves quickly boil (rather than steaming) to reduce the oxalic acid, making them slightly sweeter.Try stir frying it with soy sauce, chopping it into stews, adding to minestrone soup or any of these ideas for cooking with green vegetables.So, while it may not be well known in gourmet circles, it makes a valuable addition to the vegetable garden yielding a great crop for the space it takes up. .

All About Colorful Rainbow Chard

Look for rainbow chard with a good mix of the different colors, all of which have bright green leaves and fresh-cut stems.Store bunches of rainbow chard wrapped loosely in plastic in the fridge for a day or two.Lay the leaves on layers of paper towels, roll them up, and pop them in a plastic bag.Always thoroughly rinse both the leaves and the stems of chard before cooking it—they both can hold more than their fair share of grit and dirt from the field, especially from recent rains, and nothing ruins a dish of lovely greens faster than a mouthful of grit.Stuffed Chard Leaves get simmered in a light tomato sauce, making any color difference of minimal concern. .

Rainbow Swiss Chard Information and Facts

Rainbow Swiss chard is distinguished by its bouquet of wrinkled, slightly savoyed rich green and bronze leaves and bright colored stems.The leaves grow upright and tall from a dense rosette of ribbed stems in a myriad of colors including gold, pink, orange, purple, red, and white with bright and pastel variations.But in nature, these betalains act as a source of survival, protecting the plant from UV rays while also attracting insects and bees for pollination.Chard is known to be a nutritional powerhouse vegetable packed with vitamins, nutrients and health benefits.Betalians are not heat-stable, though, so longer cooking times can decrease their presence.In the culinary world, Rainbow Swiss chard is used as a salad green and a leaf vegetable, making it a versatile ingredient in the kitchen.Complimentary ingredients include citrus, garlic, tomatoes, peppers, olive oil, grains such as rice and barley, artichokes, beets, roasted meats and chicken, bacon, cream, cheeses such as pecorino and parmesan and herbs such as basil and arugula.As its genus, Beta vulgaris, suggests, chard is, in fact, a beet that has been chosen for leaf production at the expense of root formation.All chard varieties are descendents of the sea beet (B. maritima), a wild seashore plant found growing along the Mediterranean and Atlantic coasts of Europe and North Africa.Rainbow Swiss chard plants thrive in cool summer temperatures, but are tolerant of heat and humidity, thus they are adaptable and easy to grow.Oneis easiest, three is harder.the other 9...People have shared Rainbow Swiss Chard using the Specialty Produce app for iPhone and Android.


Swiss Chard Behind The Scenes

When cooked or sautéed or baked in a variety of manners, chard is a delicious leafy vegetable.Chard loves a ton of sun, unlike a lot of other leafy greens, and doesn’t bolt nearly as easy.Chard is great for antioxidants, anti-inflammatory, blood sugar regulation, and can help pancreatic cells regenerate.Mentioning silverbeet earlier – chard is a source of the phytonutrients called betalains, same as beets.That’s like using 25 different cans of paint to get that beautiful vibrant color we enjoy seeing in our swiss chard.I was in the middle of preparing some fresh out of the garden when I began wondering about the taste difference between colors.[1] Kugler F, Stintzing FC, and Carle R. Identification of Betalains from Petioles of Differently Colored Swiss Chard (Beta vulgaris L. ssp.[2] Kugler, F., Graneis, S., Stintzing, F.

C., Carle, R. Studies on betaxanthin profiles of vegetables and fruits from the Chenopodiaceae and Cactaceae.From recipes using locally sourced ingredients and terroir-centric cooking, craft cocktails, to the latest in tech and home DIY projects, Michael yearns to share his learned and found knowledge of the world. .

Swiss Chard: Nutrition, Health Benefits, and How to Cook It

Although kale is often deemed the king of greens, Swiss chard is equally impressive for its wide array of nutritional benefits.This article explains everything you need to know about Swiss chard, including its nutrients, health benefits, and potential downsides.Swiss chard is a leafy green belonging to the Chenopodioideae family, which also includes beets and spinach ( 1 ).Grown worldwide, it’s prized for its ability to grow in poor soils and its low need for water and light.There are many types of Swiss chard, some of which have colorful, jewel-toned stalks and veins that make this vegetable particularly pleasing to the eye.What’s more, Swiss chard is a good source of iron, copper, potassium, calcium, and vitamin E. This green is not only loaded with nutrients but also extremely low in calories, so it’s a great option to help you maintain a moderate weight.Summary Swiss chard is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K.Potential health risks Though Swiss chard can be a nutritious addition to the diet for most healthy adults, some people may need to limit or moderate their intake.To help prevent kidney stones, try to stay hydrated, limit sodium intake, and get enough calcium ( 32 , 33 ).To help prevent kidney stones, try to stay hydrated, limit sodium intake, and get enough calcium ( , ).Summary Swiss chard contains certain nutrients and compounds that some people may need to limit, including vitamin K and dietary oxalates.Here are a few tips to consider when purchasing Swiss chard: Look for bunches that have brightly colored stalks and smooth leaves.Though buying conventional Swiss chard may be more cost-effective, some people may prefer purchasing organic varieties due to concerns about pesticide exposure and long-term effects on health ( 36 ).It has an earthy, somewhat bitter taste when consumed raw and a slightly sweet, milder flavor when cooked.You can wrap Swiss chard in a damp cloth or paper towel and store it in an unsealed bag in the refrigerator.Then, plunge the Swiss chard into ice water to stop the cooking process and drain it thoroughly before placing it in a plastic bag, removing as much air as possible, and freezing it.It prefers cool or moderate weather, full to partial sunlight, and loose, well-draining soil.You can start harvesting Swiss chard once the plant is 6–8 inches (15–20 cm) tall by cutting the outer leaves.Be sure to sever at the base of the plant using scissors or a knife and avoid damaging the terminal bud. .

Chard of Many Colors

Chard’s long, thick stalks have wide, glossy green leaves that may be smooth or curly, depending on the variety.After harvesting, the inner leaves come back quickly, so you’ll see chard at farmers markets from early June clear through Thanksgiving.Then toss the cooked chard into pasta with olive oil and garlic, add to omelets and frittatas, or use instead of spinach in your favorite recipe. .

Five Color Silverbeet Swiss Chard Seeds

A beautiful chard, its colors are brilliant (pink, yellow, orange, red, and white).Pretty enough to plant in the flower garden; so delicious and one of our favorite greens!Growing Tips: Sow in place, early spring to mid-summer, into rich, moist soil. .


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