Chard (Beta cicla) Gardening
Chard (Beta cicla) is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima, in the family Chenopodiaceae. It is commonly known as Swiss chard, spinach beet, silverbeet, perpetual spinach, crab beet, bright lights, seakale beet, and mangold.
Chard has green, shiny, ribbed leaves, and white to yellow to red stems, depending on cultivars. The cultivars include green and red forms. The red-ribbed forms are very ornamental in the garden, but the older green forms will out-produce the colorful hybrids.
Chard is a popular leafy vegetable in Mediterranean cuisines. It can be harvested while the leaves are still young and tender. Mature chard plant has tougher stems and leaves that are larger. Fresh young chard is usually used as salad greens, while matures leaves and stems are typically cooked or sauteed. The taste is slightly bitter but the bitterness fades with cooking.
Chard is high in vitamins A, C and K, and rich in minerals, dietary fiber abd protein. All parts of chard contain oxalic acid, and at least 13 different polyphenol antioxidants, including kaempferol and betalain. Many of the betalain pigments in chard have been shown to provide antioxidant, anti-inflammatory, and detoxification support. One of the primary flavonoids found in the leaves is syringic acid, which has blood sugar regulating properties.
Chard (Beta cicla)
Author: mercedesfromtheeighties (Creative Commons Attribution 2.0 Generic)
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