Swiss Chard

Swiss chard is a leafy vegetable and is closely related to the beet (red beet) family. There are different types of Swiss chard.

Swiss chard, also called stem chard, has large leaves. In stem chard, it is preferable to use the leaf stalks, which are similar in asparagus or black salsify preparation. The type of “cut” Swiss chard has smaller leaves as well as narrower stalks and is cooked like spinach. Swiss chard was originally grown and developed in the Mediterranean Sea’s coastal areas. Today it is cultivated in Italy, France, Spain and the Netherlands. Swiss chard is one of the vegetables with the highest content of nitrate and oxalic acid. Therefore, Swiss chard should not be kept warm or reheated.  The Swiss chard’s oxalic acid is removed by boiling or blanching, which is why the cooking water should be thrown away.

Season: From April to October

Nutritional Value: Swiss Chard – Swiss food composition database

 

Did you know...?

Swiss chard is a very good source of vitamins and minerals; particularly, due to its beta-carotene, B-vitamins, vitamin C and potassium contents.

1 portion a day corresponds to:

One Swiss chard stalk