Swiss Chard-Rainbow

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Chard or Swiss chard is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red.

Chard is a leafy green that’s a member of the beet family. Rainbow chard is not a variety of chard but various colors of chard bunched together. Although the leaves on Swiss chard are always a dark green, the stems can be white, yellow, pink, purple, or bright red. Chard is not as soft as spinach or as firm as kale; it typically tastes milder than both. Its leaves are slightly bitter raw and sweeter when cooked, while its crunchy, celery-like stems taste slightly like beets. Keep in mind that there is no noticeable flavor difference between the colors, but when cooked with other foods, the colored stems may lend a pink or red hue to the other ingredients in the recipe

Sold in a bunch of 8-10

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Chard or Swiss chard is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red.

Chard is a leafy green that’s a member of the beet family. Rainbow chard is not a variety of chard but various colors of chard bunched together. Although the leaves on Swiss chard are always a dark green, the stems can be white, yellow, pink, purple, or bright red. Chard is not as soft as spinach or as firm as kale; it typically tastes milder than both. Its leaves are slightly bitter raw and sweeter when cooked, while its crunchy, celery-like stems taste slightly like beets. Keep in mind that there is no noticeable flavor difference between the colors, but when cooked with other foods, the colored stems may lend a pink or red hue to the other ingredients in the recipe

Sold in a bunch of 8-10

Chard or Swiss chard is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red.

Chard is a leafy green that’s a member of the beet family. Rainbow chard is not a variety of chard but various colors of chard bunched together. Although the leaves on Swiss chard are always a dark green, the stems can be white, yellow, pink, purple, or bright red. Chard is not as soft as spinach or as firm as kale; it typically tastes milder than both. Its leaves are slightly bitter raw and sweeter when cooked, while its crunchy, celery-like stems taste slightly like beets. Keep in mind that there is no noticeable flavor difference between the colors, but when cooked with other foods, the colored stems may lend a pink or red hue to the other ingredients in the recipe

Sold in a bunch of 8-10