Chard

History

The first variety of chard has been traced to Sicily in Greece, dating back to the second millennium B.C. Their cultivation began during the first half of 20th century. 

Purpose/Use

This is generally used in Mediterranean cooking. Raw chard is extremely perishable. The baby matured savored leaves have different shades of green and are ideal for salad dressings and garnishing. Chard has a bitter taste and has been used typically in Arabian cuisines.

Benefits & Features

Fully matured leaves grow up to 8 inch wide and taste great when stir-fried or saute. Chard is high in vitamin A, K and C. It is a rich source of dietary fiber and protein.