Swiss Chard a Vegetable Show Stopper
Autumn sunshine sets off the traffic lights in the vegetable plot. A low angle for the rays of sunshine creates an extra opportunity to appreciate this vegetable. I like the leaf texture and think Chard can look so colourful that I will grow some amongst the flowers for next year.
Swiss Chard Varieties
- Ruby Red has stunning deep veins and can be picked young.
- Bright Lights is a seed mixture ready within a month.
- Lucullus with a clean white stem.
- Bright Yellow as it says on the label
- Leaf Beet Rhubarb Chard is deep red burgundy coloured.
- Leaf Beet Bulls Blood is used as a salad leaf.
available from Thompson & Morgan
Eating Swiss Chard
- Also called Leaf Beet, Swiss Chard is similar to spinach with a slightly bitter flavour.
- Swiss Chard is pungent and tastes slightly salty.
- It contains an exceptionally impressive list of health promoting nutrients and is definately one of your five a day.
- Both the leaves and stalk of chard are edible, although the stems vary in texture with the white ones being the most tender.
Although Swiss Chard is available throughout the year, its main season as a vegetable in the UK runs from June through August when it is at its best.
From previous posts
* Swiss Chard is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves.
* It is ornamental enough to grow in the border.
* Chard is easy to grow from seed and grows upto 18 inches tall and spread.
* Eat and cook Chards like spinach.
* Organic seed is available and if growing it organically watch out for slugs
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