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| − | {{vegetable}} | + | {{wikipedia::Swiss Chard|Swiss Chard}} |
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| − | '''Chard''', also '''acelga''', is a leaf vegetable closely related to the [[Cookbook:Beet|beets]]. There are several varieties of chard available for growing, but the commonest is '''Swiss chard''', also known as '''silverbeet'''. Other varieties are ''Ruby chard'', ''Rainbow chard'', and ''Rhubarb chard''.
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| − | Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the variety. It has a slightly bitter taste. The leaves are generally treated in the same way as [[Cookbook:Spinach|spinach]] and the stems like [[Cookbook:Asparagus|asparagus]]. Fresh young chard can also be used raw in [[Cookbook:Salad|salads]]. | |
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| − | In Australia, Swiss chard is often sold as "spinach" by vegetable markets; because of this, real spinach is generally called "English spinach".
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| − | {{Wikipedia|Chard}}
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| − | <gallery>
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| − | Image:Swiss Chard.jpg|Swiss chard (silverbeet))
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| − | Image:Bette à côtes rouges01.jpg|Red chard
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| − | <gallery>
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