Swiss Chard

Often referred to simply as chard, this leafy vegetable has large, dark-green crinkly leaves with pale, wide midribs. Ruby chard has bright scarlet midribs; however, this colour unfortunately disappears on cooking.

White Chard

Red Chard

Both the leaves and the thick stalks may be eaten raw in salads, or they may be separated and cooked. The green leaves may be cooked in the same way as spinach and used in sauces, pasta bakes or as an accompanying vegetable. The stalks may be steamed and eaten like asparagus or used in soups, sauces and stocks. Both the leaf and the stalk may also be served au gratin, used to make stuffings for ravioli or added to risottos.