Green Chard with White Rib - Beta vulgaris

The White-stemmed Swiss Chard is a biennial vegetable plant, 40 to 50 cm (16 to 20in) tall, grown for its dark green smooth leaves and its wide white stalks, which are consumed cooked. Relatively early and good heat tolerance. Spring sowing. Harvest in late summer, autumn.

Swiss Chard gets its name from a popular soup consumed in the Middle Ages, of which it was the main ingredient. It is also known by many other names: Chard, Swiss Chard with stalks.

Swiss Chard leaves are delicious in pies, soups, or cooked like spinach. The stalks can be prepared in a gratin with béchamel or steamed. Although low in calories and rich in fiber, vitamins, and minerals, Swiss Chard should be consumed in moderation by people suffering from arthritis and rheumatism, as it contains oxalates.

Harvest: Leaves and stalks should be harvested as needed, selecting the largest ones.

Storage: Can be stored for a few days in a cool place after harvesting.

Gardener's tip: Regular hoeing and weeding is recommended, and mulching is advised in case of drought.