Chard

Chard is a beautiful and nutritious leafy green vegetable with a rich history and many colorful varieties. Chard (*Beta vulgaris subsp. vulgaris*) is a leafy green vegetable related to beets and spinach, but unlike beets, it is grown for its edible leaves and stalks rather than an edible root. It is often called **Swiss Chard**, a name that was supposedly added by 19th-century Dutch seed merchants to distinguish it from French spinach varieties, though it is native to the Mediterranean. **Key Characteristics:** * **Appearance:** It has large, dark green, often crinkly leaves attached to thick, crunchy, celery-like stalks (petioles) and prominent midribs. * **Varieties & Color:** While traditional Swiss Chard has white stems, chard is famous for its vibrant stems that come in a rainbow of colors, including red, yellow, orange, pink, and purple. A mix of these colorful varieties is often sold as **Rainbow Chard** or **Bright Lights**. * **Flavor:** Young chard leaves can be eaten raw and have a mild, earthy taste, similar to spinach. More mature leaves and the stalks are best cooked, which mellows their slight bitterness and enhances their earthy sweetness. * **Nutrition:** Chard is a nutritional powerhouse, low in calories and exceptionally rich in vitamins, especially Vitamin K, Vitamin A, and Vitamin C, as well as minerals like magnesium, iron, and potassium. * **Culinary Use:** Both the leaves and the stalks are edible. The leaves can be used like spinach in salads, soups, stews, or sautéed. The tougher stalks require a longer cooking time and can be cooked separately, similar to asparagus or celery.