Swiss chard (Beta vulgaris var. Cicla) is a plant native to Western Europe and the Mediterranean basin. It is part of the Chenopodiaceae family such as spinach or beet. This vegetable plant is cultivated everywhere in France. We appreciate its large green leaves and its broad fleshy ribs which can take different colors, from white to yellow through red. There are 3 varieties of chard: the leaf variety (such as Swiss chard, chard spinach or green perry to cut), the variety to cards and the ornamental variety.

Chard cultivation

Swiss chard is ideally cultivated between April and May. It grows more easily in soil enriched with humus and planted deep. This vegetable plant does not like drought. It is therefore necessary to think of watering it regularly. To flourish, chard needs to be exposed to the sun.

Chard harvest

The chard is harvested from July until the first frosts. The sheets must be selected one by one with the greatest care. Once picked, the chard should be stored in the refrigerator. The leaves thus retain all their flavors.

Nutritional qualities of chard

Swiss chard is a low-calorie vegetable: 100g provides only 21Kcal. It is given diuretic or even laxative properties thanks to the fibers it contains. Swiss chard has other advantages. It is rich in iron, calcium, vitamin C and B9. It also contains beta-carotene, known for its antioxidant properties.

Culinary uses of chard

In the kitchen, chard is particularly popular. It is used in many recipes: quiches, tortes, farces ... The leaves are prepared in the same way as spinach. They are cooked in water and then chopped into small pieces. The ribs can be cooked in steam, in boiling water or in gratin. They can also be braised to add a touch of originality. Find the chard seeds in the shop!