This very ornamental Swiss Chard originated in Australia and is very mild. It striking colors are brilliant red, pink, yellow, white, and orange. It is prolific, producing continuously through the season. Delicious stalks and leaves are wonderful as cooked greens, fresh in salads, in soups, in pasta, in casseroles, vegetable lasagne and more.
Chard has highly nutritious leaves and is considered to be one of the most healthful vegetables available. Chard is also known by its many common names such a Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet and mangold. Chard is a spring harvest plant. Chard is one of the more hardy leafy greens, with a harvest season typically lasting longer than kale, spinach or baby greens. 60 days.
What is Chard: Chard has been around for thousands of years and likely originated in the Mediterranean, where it was in heavy culinary rotation until spinach came along.
The taste depends on which part you eat, though not so much on which color. The large, firm leaves are mild, sweet and earthy; on the whole, it’s a much milder than spinach.
The stalks resemble flat celery with a sweet taste and make steamed a delicious salad.