Chard,is a verdant green vegetable frequently utilised as a part of Mediterranean cooking. In a few cultivars, the leaf stalks are vast and are regularly arranged independently from the leaf blade. The leaf edge can be green or rosy in colour; the leaf stalks likewise fluctuate in shade, normally white, yellow, or red. Chard has been reared to have very nutritious leaves and is thought to be a standout amongst the most fortifying vegetables accessible, making it a well known expansion to stimulating eating regimens (like other green verdant vegetables).chard has been around for a considerable length of time, but since of its likeness to different beets and some different vegetables, for example, cardoon, the basic names utilised by cooks through the hundreds of years can be truly confusing.fresh adolescent chard can be utilised crude as a part of greens. Adult chard leaves and stalks are ordinarily cooked (like in pizzoccheri) or sautéed; buy real valium online uk their intensity blurs with cooking, leaving a refined flavour which is more sensitive than that of cooked spinach.
In Egyptian food, chard is generally cooked with taro establish and coriander in a light stock
is a member of the Swiss Chard family and is also available with many other stem colours. Red being the most common.The name chard indicates the broad middle stalks and the side ribs rather than the leafy part of the plant.
Chard belongs to the same family as beets and spinach and shares a similar taste profile. It has the bitterness of beet greens and the slightly salty flavour of spinach leaves.
This salad is ideal for brightening up salads, red chard has a distinct flavour and, when young, can be treated like spinach and eaten raw or cooked.
It adds both colour and pungency to a salad mix.
- Available in 1.5 kg box