Fresh herbs and salads catalog

Red Chard

Chard has a mildly bitter flavour and is used in many culinary traditions around the world, including Arab cuisine. Young, tender leaves can be eaten raw in salads, while mature leaves and stalks are typically cooked—often sautéed or incorporated into dishes such as pizzoccheri. Cooking softens the bitterness, resulting in a refined taste that is more delicate than that of cooked spinach. A wide range of chard cultivars exists, including classic green varieties like ‘Lucullus’ and ‘Fordhook Giant’, as well as red‑ribbed types such as ‘Ruby Chard’ and ‘Rhubarb Chard’. The colourful forms are particularly striking in the garden, though the older green varieties generally produce higher yields. ‘Rainbow Chard’ is a popular seed mix containing multiple coloured types, and is often mistaken for a single distinct variety. Chard plants feature glossy, ribbed green leaves with petioles that vary in colour from white to yellow to deep red, depending on the cultivar. This combination of vibrant stems, attractive foliage, and culinary versatility has made chard a staple leafy green in both home gardens and professional kitchens.

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