Chard

Belonging to the same species as beetroot, chard is not used for its root tubers, but for its leaves and leaf stalks. A distinction is made between leaf or cut chard (use of the leaves) and stem or ribbed chard (use of the stems). The leaves of chard are considerably smaller than those of stem chard. Origin Since time immemorial, chard has been cultivated, originally in the coastal areas of the Mediterranean. Significant cultivation takes place in Italy, France, Holland, Spain and some other countries in Central and Southern Europe. The main harvesting season in Germany is from May to September. However, cultivation in Germany is hardly worth mentioning. Tips Chard should be used immediately, as it has a short shelf life; it also loses vitamin C quickly. Preparation Chard is used either as a stem or leaf vegetable. The leaves are cleaned like spinach, steamed and or served as a strong and spicy vegetable garnish with meat and fish dishes. The stems and ribs can be served like asparagus or salsify, but first remove the thin fibrous skin from the stems, then cut into pieces, steam and serve with a light sauce.