Swiss chard

Beta vulgaris

leaf · vegetable

Broad leaves and fleshy stalks, white or coloured, of a plant of the same species as beetroot, selected for its leaves; two vegetables in one. They provide beta-carotene, lutein, vitamin K1, magnesium and potassium.

Origin

Mediterranean basin

Season (United States)

June to November · grows in your region

Preparation

The stalks need about ten minutes more than the leaves: cooking them separately avoids having one mushy and the other still hard. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Vitamin K1 · Magnesium · Potassium · ChlorophyllIn small amounts, not counted Betalains · Betaine · Folates (B9) · Vitamin E · Plant iron · Vitamin B2 (riboflavin)What slows things down Oxalates

Did you know?

In Nice, the chard tart, torta de blea, is served as a main dish or as a sweet dessert.