We had a nice day out at Osterly park last week and they have a lovely walled kitchen garden.
They had red chard dotted around. The bright red stems agains the dark green leaf looked so beautiful. So, I was thinking of growing some next year.
But, I've never eaten chard before. So, I was wondering - what does it taste like and how do you cook it?
Christina
Red Chard
Moderators: KG Steve, Chantal, Tigger, peter
It's an acquired taste, Christina, sort of earthy spinach-like. You can cook the leaf part and the ribs separately like, say, spinach and asparagus. I can't say I like it very much and my OH can't stand the taste, but, no doubt, others will sing its praises. If you want to try it, I would start with a small patch, in case it's not to your liking!
- alan refail
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Hi Christina
If you like the taste of soil, you'll like chard Like Monika I find it very unpleasant. The very young leaves are acceptable in a mixed salad, but cooked it is a mixture of fibrous and slimy, with that oppressive earthy taste,
If you like the taste of soil, you'll like chard Like Monika I find it very unpleasant. The very young leaves are acceptable in a mixed salad, but cooked it is a mixture of fibrous and slimy, with that oppressive earthy taste,
Cred air o bob deg a glywi, a thi a gei rywfaint bach o wir (hen ddihareb Gymraeg)
Believe one tenth of what you hear, and you will get some little truth (old Welsh proverb)
Believe one tenth of what you hear, and you will get some little truth (old Welsh proverb)
- oldherbaceous
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Morning Alan, that's what i like about you, always straight to the point.
It certainly doesn't sound very appetizing.
It certainly doesn't sound very appetizing.
Kind Regards, Old Herbaceous.
There's no fool like an old fool.
There's no fool like an old fool.
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I grow the white stemmed, Swiss Chard. As noted above, the leaves can be a bit earthy and bitter - but the broad white stems, braised in a little butter and stock, then served with grated Parmesan (or similar cheese) a small queeze of lemon and a dusting of parsley - Mmmmmmm.
Please also see my post some time back for Swiss Chard and green bean soup.
a-a
Please also see my post some time back for Swiss Chard and green bean soup.
a-a
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I agree with the comments on the flavour of the red stemmed and highly coloured chard, but I find the white stemmed variety "Silver Leaf 2" from Mr. Fothergill seeds much pleasanter. The green can be substituted for spinach or any other greens (nice with a bit of melted butter and black pepper or nutmeg) and the stems chopped and used in stews or stir fries. If you cover it with a cloche it will keep producing most of the winter, have a little rest and then start up again in spring, so it is a very useful winter veg.
When I grew the Bright Lights mix of colours they looked beautiful and the ones with pale pink stems had an acceptable flavour too.
When I grew the Bright Lights mix of colours they looked beautiful and the ones with pale pink stems had an acceptable flavour too.