We love it. I use it in a similar way to spinach - steaming the leaves and serving with butter and sometimes a grating of nutmeg.
If I've grown one of the varieties with the broad central rib (Lucullus is one) I take that out and steam it separately and serve with butter and black pepper, a bit as I would asparagus spears, and steam the leaves on their own.
Also great in a stir fry.
The thinnings early in the season are good in salads.
One of our favourite vegetables.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
We had swiss chard for the first time ever the other day. OH chopped it up and stir fried in butter and olive oil with garlic, green peppercorns, lemon and a drop of sherry. Very good it tasted too - and it looks pretty both in the garden and on the plate. I haven't grown it before but will definitely grow it again next year.
Hi I have used it in quiches, braised in stock, spinach and young leaves in salads. Very good versatile plant which lasts for a long time if kept in good order and I mean keep taking the leaves to encourage more growth. Even if you don't eat it give it away or compost to get new leaves.
my best results are rainbow chard with many colors which are striking to look at in your garden but a half dozen plants well looked after will keep you happy with return
What is fleece, I'm in Canada and have never heard the term. Yes the rabbits nibbled at mine & everything else including hot ornamental peppers, in my brand new flower & veg. gardens.
Love Swiss chard!! Cook it with lots of water as the acid in the leaves should be avoided. Drain it well and squeeze out as much water as you can. I use the bottom of a glass in a coldren. Tip the chard back in the saucepan and add stuff you like. I like lemon juice, olive oil, butter, mix it together and serve. Lovely.
Not as keen on the red and rainbow coloured ones - they seem a bit stringy when compared to the lovely broad white stems and wonderful flavour of 'Lucullus'
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Posts
We love it. I use it in a similar way to spinach - steaming the leaves and serving with butter and sometimes a grating of nutmeg.
If I've grown one of the varieties with the broad central rib (Lucullus is one) I take that out and steam it separately and serve with butter and black pepper, a bit as I would asparagus spears, and steam the leaves on their own.
Also great in a stir fry.
The thinnings early in the season are good in salads.
One of our favourite vegetables.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
We had swiss chard for the first time ever the other day. OH chopped it up and stir fried in butter and olive oil with garlic, green peppercorns, lemon and a drop of sherry. Very good it tasted too - and it looks pretty both in the garden and on the plate. I haven't grown it before but will definitely grow it again next year.
Hi I have used it in quiches, braised in stock, spinach and young leaves in salads. Very good versatile plant which lasts for a long time if kept in good order and I mean keep taking the leaves to encourage more growth. Even if you don't eat it give it away or compost to get new leaves.
my best results are rainbow chard with many colors which are striking to look at in your garden but a half dozen plants well looked after will keep you happy with return
happy gardening
More or less anything you can do with spinach you can do with chard.
Boil it, stir fry it, steam it or you can even do something fancy like au gratin
Horticultural fleece .......... http://www.harrodhorticultural.com/garden-fleece-30gsm-pid7516.html
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Love Swiss chard!! Cook it with lots of water as the acid in the leaves should be avoided. Drain it well and squeeze out as much water as you can. I use the bottom of a glass in a coldren. Tip the chard back in the saucepan and add stuff you like. I like lemon juice, olive oil, butter, mix it together and serve. Lovely.
I've grown it be no matter what we did when cooking, we never rated it .
I grow Bright Lights just because it's pretty though.
Not as keen on the red and rainbow coloured ones - they seem a bit stringy when compared to the lovely broad white stems and wonderful flavour of 'Lucullus'
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.