Chard is a leafy, vibrant vegetable which grows in a variety of colours: red, pink, white and yellow. It's also known as rainbow chard or Swiss Chard.
Chard is a versatile ingredient which can be cooked or eaten raw. The leaves can be shredded and fried to create a result similar to the popular Asian-style seaweed dish. On top of their versatility, the bright colours of both the stems and leaf veins add a splash of colour to any meal.
The taste of chard is quite unique and depends on how it’s prepared. Raw chard in salads is refreshing with a slightly bitter aftertaste, whereas cooked chard has a fglavour profile similar to spinach but more delicate. The leaves of chard contain Vitamins A, K and C.
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