chard

In stock
can be shipped within 1 days

1.95 / package(s)
Price incl. VAT, plus delivery


Swiss chard (Beta vulgaris var. Cyclized) is a plant of the Amaranthaceae family. Chard is a subspecies of Beta vulgaris, beets and beets, but unlike these is grown for its leaves rather take their roots. It is native to southern Europe, where it grows spontaneously in the Mediterranean region, there are many varieties because it is widely cultivated in all temperate zones of the world. The cultivar has a tuberous root plus the wild. It is a herbaceous biennial plant grown as an annual, with large leaves, bright green and ribbed. Is a variety of Beta vulgaris, like beet or beetroot, sugar beet and fodder beet. The stems (called pads) are white, yellow or red depending on variety. You can eat the whole plant, including leaves and stalks, if harvested when they are small (less than 20 cm), but if left to grow is better to discard the stalk as it tends to sour. It is cooked like spinach, which is relative. Very tender plants can be eaten raw in salads. It is a vegetable very popular because it provides vitamins, fiber, folic acid and minerals with a high water content (48%). The outer leaves, which are often the most green, are those that contain more vitamins and carotenoids. The best known varieties are: Geneva, King of Lucullus winter, with white stalks and leaves rough. Ruby, Burgundy, Rainbow, with thick fleshy leaves reddish.

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Browse this category: Green vegetables