Swiss Chard-Rainbow
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
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