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A crinkly leafy vegetable, which is a member of the beet family, that has a bright red stalk with green leaves that have red veins running through them. Chard grows in clumps but is sold in loose leaf bunches. It can be eaten raw or the green leaves can be prepared in same manner as spinach, and the stalks can be prepared like asparagus.
Chard is available throughout the year but its peak season is during the summer. When selecting, choose tender greens and crisp stalks, avoiding those that are wilted or have blemished leaves. To store, wrapped in a plastic bag and keep in the refrigerator for up to 3 days.
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