Variety Chard

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

Related Recipes:

Pancakes with Chard Cheese FillingMix the flour and milk until smooth and gradually add the eggs and melted butter. Salt and mix the dough... Swiss Chard-Pepper VegetablesFor the chard bell pepper, cut the bell pepper into six parts, remove the seeds, grill skin side up under the... Bean Salad with Chard and TomatoesFor the bean salad with chard and tomatoes, cut out the stems from the chard leaves and finely chop the... Green Noodles with Salmon CubesPasta dishes are always a good idea! Green pasta: 1. clean spinach, rinse thoroughly. Mix the spinach with 300... Zucchini and Kohlrabi LasagnaFor the zucchini kohlrabi lasagna, wash the zucchini, cut into thin slices. Wash and peel the kohlrabi, cut... Stuffed Kohlrabi on Carrot-Cumin SauceRemove the skin from the kohlrabi and scoop out with a “Parisienne” cutter. Boil all the kohlrabi... Green Pasta with Asparagus SpearsTry this delicious pasta dish: Grind the spinach with enough water (about 1-2 liters) in a hand blender in... Veal Chop Fried in One Piece with Paprika OilPreheat the oven to 140 degrees (convection oven). Season the veal cutlet with salt and pepper and brown it in... Spinach TortillaRinse fresh spinach and discard stems, defrost Tk spinach. Separate onion from peel and chop finely. Heat... Leaf Spinach Au GratinClean spinach. Cut stems into small pieces. Remove peel from onion and garlic. Chop onion finely. Crush garlic...