Variety Chard

Rating: 3.11 / 5.00 (9 Votes)

Total time: 45 min

Servings: 1.0 (servings)





Chard combines the aromatic green of spinach with the crunchy bite of kohlrabi: this makes the green versatile. For the British, it’s Swiss: in English, chard is called “Swiss Chard”. Responsible for this is an apothecary named Andreae, who exported a Swiss variety of the vegetable to England via Hamburg in 1764. The chard is said to have been inspired by the old German personal name “Managolt”. Managolt means “ruler of many”. The fact that the chard exercised its dominion in many places is evidenced by its many names: the spectrum ranges from Manglig to Manchelchrut, Beisskohl and Bete to Stude-Sou and Chrut-Chrut (Switzerland). In the dialect of Nice it is called “blea”. There, the leaves are used to prepare the famous “Tourte de blea”, which also includes Parmesan cheese and apples, currants, en, sugar and marc brandy, the recipe clearly betraying the influence of Arab cooking.

Chard belongs – like the rim – to the genus of the “common beet”, which provides the sugar in the giant form. From chard are eaten and only the leaves and their stems. They can be harvested from the same plant for two years.

Two groups of chard are distinguished: stem chard, ditto called cabbage stem, and cut or possibly leaf chard. In the case of cut chard, the leaves are cut off individually, and they are sold in bundles. The stem chard grows up to 450 mm high and forms ten centimeter wide stems. It is

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