Chard is essentially a beet chosen for its leaf production rather than focusing on developing its roots. All chard varieties can be linked back to the sea beet, a wild coastal plant thriving along the Mediterranean and Atlantic coasts of Europe and North Africa. Rainbow chard’s cultivation dates back to 1636, but it wasn’t until the 19th century that it gained commercial prominence.
Rainbow Swiss chard stands out with its wrinkled, slightly savoyed green and bronze leaves and vibrant stems in colours like gold, pink, orange, purple, red, and white. The leaves grow upright from ribbed stems, offering a subtle earthy flavour with hints of tang.
Within the realm of culinary arts, Rainbow Swiss chard proves its versatility as both a salad green and a leafy vegetable. It adapts seamlessly to both raw and cooked preparations, with cooking imparting a milder flavour to the leaves. Chard, in broader usage, serves as a commendable substitute for spinach and pairs well with robust greens like kale, leaf mustards, and collards.
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team