Chard
Beta vulgaris subs. cycla
Like other leafy greens, such as kale and spinach, chard is packed with Vitamins K, A, and C. It is also rich in magnesium, iron, potassium, and dietary fiber. Chard has been around for centuries, and was even written about by the Greek Philosopher Aristotle.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • | • | • | • |
Description
A relative to the beet, and similar in flavor to beet greens. This is a strong flavored green, eaten in it’s infancy raw, but preferably cooked when mature.
Storage tips
Store in refrigerator with humidity, and remove twist tie. Store greens in a plastic bag in your crisper, and they will last around one week. You may also blanche and freeze.
Culinary tips
- While the whole chard can easily be entirely added to a salad, considering separating the leaves from the stem. Pickle the stems for a later salad.
- Leaves are great braising greens, as well as a replacement for stuffed cabbage leaves. Steam lightly, fill, and roll!
