The market · Vegetables · Southern Europe, The Middle East
Chard
A beet grown for its leaves and wide stalks: the leaves cook like spinach, the stalks like celery.
earthy · green
last weeksKinds
- Swiss
- White stalks; the most tender.
- Rainbow
- Ruby, yellow and orange stalks; tougher.
- Perpetual spinach
- Thin stalks, milder, spinach-like leaves.
Goes with
Knowing it
- Where to buy
- Glossy leaves and crisp stalks.
- Worth knowing
- Cook the stalks first — they need twice as long as the leaves.
