Chard is basically a beet without the bottom. An impressive plant reaching up to two feet in height, Swiss chard, Beta vulgaris, belongs to the same family as spinach and is similar in taste. Chard is a dark leafy green vegetable common in Mediterranean cuisine. Also knowns as Swiss chard, a similar but slightly sweeter leaf than spinach, chard in its easiest form can be eaten raw or sautéed, or try one of our great recipes below. Go for leaves that are bright green and fresh looking, with no brown discolouration. Black resting spores survive over winter. Be sure not to toss those pretty pink and rainbow-colored stems: They can be cooked a little before you add the leaves or saved for another sauté or stir-fry. Although they’re unrelated, chard is similar to spinach, but with a stronger, more assertive (or, as some think, bitter) flavour. Both parts are edible, but they do cook at different rates. Also known simply as ‘chard’, Swiss chard has large, fleshy, tender, deep-green leaves and thick, crisp stalks. Mould can also damage ripening fruit such as strawberries. This nutritious and vibrant veggie recipe is full of colour and texture. Add your leaves and cook for another minute still tossing them. Spores enter plants via damaged tissue, wounds or open flowers. Sow thinly 2.5cm (1in) deep, 10cm (4in) apart in rows 45cm (18in) apart, from March to July. This article explains everything you need to know about Swiss chard, including its health benefits and how to cook with it. The leaves and stalks should be cooked separately, or the stems cooked a few minutes longer than the leaves, as they are firmer. Our Swiss chard gratin goes well with venison or a meaty fish like turbot or halibut. From old favourites like spinach and chard to more unusual varieties like mizuna and mibuna, no vegetable garden is complete without a good patch of these wonderful plants. Two sowings - one in April and the second in July – are usually sufficient. Harvest cut and come again crops at any stage when seedlings are around 5cm (2in) tall. The Royal Horticultural Society is the UK’s leading gardening charity. Add 70g per sq m (2½oz per sq yard) of Growmore or other general fertiliser. 99 The reason for the "Swiss" part of the name is that the French could never distinguish between chard and another vegetable called cardoon, they called them both carde.To distinguish between the two chard became known as Swiss Chard. Cut off the outer leaves first when they are young and tender, working towards the centre. Chard needs an open sunny site in rich, moisture-retentive free-draining soil, although it can tolerate some shade in summer. The leaf blade can be green or reddish in color; the leaf stalks are usually white, or a colorful yellow or red. Harvest regularly to ensure a constant supply of tender re-growth. Pickling the chard first gives it a very deep, robust flavour that pairs well with the star anise and punchy gruyère. Take a look at our chard recipe collection for some creative cooking inspiration. heat a frying pan over medium heat with oil. This healthy bowl of greens is full of fresh flavours and goes well with grilled salmon or a simple chicken breast. Add organic matter the autumn or winter prior to sowing if necessary. The July sowing provides leaves the following spring when growth resumes. It’s a fact that any ingredient can be made better by the addition of cheese. vulgaris, Cicla-Group and Flavescens-Group) (/tʃɑːrd/) is a green leafy vegetable. Swiss chard & kohlrabi with a lemon sauce. You can help to prevent this disease by making sure there is plenty of space around seedlings and plants to improve air circulation, watering the soil at the base of the plants, and by choosing mildew resistant varieties. Chard is perhaps most commonly referred to as Swiss chard (which is one varietal), and it's related to beets.
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