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.

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.   

Swiss chard is known for its laxative and refreshing properties. It also contributes to a balanced diet.   

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.   

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.