Swiss Chard is related to beetroot. Both are a cultivated descendant of the wild sea beet. We eat the leaves and stems, that have an earthy taste comparable to beetroot leaves. We planted “rainbow chard” for you, the stems have the colors of the rainbow! The plants a quiet hardy and grow well in warmer and colder climates.
Store
1-2 days in a closed bag or wet towel in the fridge.
Recipes
The leaves can be eaten raw or cooked, a bit like spinach. The stems are nice steamed, cooked or roasted.
Rainbow Chard and feta börek
Baked stems with parmesan
Soparnik – Croatian pizza
Chard wraps