Soil-Grown Chard

Chard, also known as Swiss chard, is a leafy green vegetable often used in Mediterranean cooking. It belongs to the beet family but doesn't produce an edible bulb. Chard leaves are large, with a texture somewhat similar to spinach, and have distinctive, colorful stems that can be white, red, yellow, or orange, depending on the variety.

Nutritional Profile: Chard is highly nutritious, packed with vitamins A, C, and K, as well as minerals like magnesium, potassium, iron, and dietary fiber. It's also low in calories, making it a healthy addition to any diet.

Culinary Uses: The leaves and stems of chard are both edible and can be used in a variety of dishes. The leaves have a slightly bitter taste that becomes more subtle when cooked. Chard can be sautéed, boiled, or steamed and added to salads, soups, stews, and pasta dishes. The stems take longer to cook than the leaves and are often prepared separately or used as a colorful garnish.

Growing Chard: Chard is relatively easy to grow and can thrive in both cool and warm weather. It's often planted in early spring or late summer and can be harvested throughout the growing season by picking the outer leaves, allowing the plant to continue producing new foliage.

Health Benefits: The rich nutrient content of chard supports various health benefits. It's known for its potential to improve blood sugar control, support bone health, and reduce the risk of heart disease. Its high antioxidant content also contributes to overall health and protection against chronic diseases.

Chard is a versatile and nutritious vegetable that can add both flavor and color to a wide range of dishes, making it a favorite among chefs and home cooks alike.

Nutrient Farm Vegetables are produced with the highest levels of farming stewardship.