CHARD
CHARD

Introduction
Origin
Properties
Consumption
Conservation
Introduction
Chard is a striking vegetable, with a good appearance, and very refreshing. It is formed by a thick white main rib, surrounded by wide and fleshy stems that simulate the shape of ribs, in the middle of the stems the leaves are born that are large and wiry, of an intense green color. The main varieties are Blonde with white stalk, Green common, Lucullus, Yellow Lyon, etc. Swiss chard is on the market throughout the year.
Origin
The chard was already known by the Greeks and Romans, and currently, the main producing countries are: Spain, Italy, France, Holland, Belgium, Germany and England.
Properties
Swiss chard is known for its laxative and refreshing properties. It also contributes to a balanced diet.
Consumption
Swiss chard lends itself to various culinary uses. The chard leaves are cooked and eaten boiled, alone or with some tubers, with potatoes, carrots, etc. The part of the rib is used for the preparation of batters and garnishes.
Conservation
To keep the chard in good condition, it is advisable to keep it in the refrigerator, preferably in a plastic bag, in order to also maintain its humidity. It is convenient to keep it separate from ripe fruits so as not to alter its preservation process.
Availability period
National International
JanFebMarAprMayJunJulAugSepOctNovDec
Varieties
Blonde with white stalk, Common Green, Lucullus, Yellow Lyon
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.