Chard whose scientific name is ”Beta vulgaris var. Cicla ”, is the name by which a plant of the Amaranthaceae family is known. Chard is part of the same species, Beta vulgaris, the beets and beet, however, differs from this latter by the fact that it is cultivated for its leaves and not take advantage of their roots. This plant is native to southern Europe, where it grows spontaneously in the Mediterranean region, its varieties can be very numerous, since it is widely cultivated in all temperate zones around the world. The variety that is cultivated for economic purposes, has a more tuberous root unlike the wild one.
An interesting fact is that chard is a plant whose biological cycle takes 24 months, however, it is grown annually, it is characterized by large leaves, a bright green hue and ribs. This is a variety of Beta vulgaris, such as beets, sugar beets, and forage beets. Its stems, better known as stalks, are white, yellow or red, depending on the variety that is described.
As for its use as food, it is consumed in its entirety, that is, the leaves and stalks, if it is harvested even when they are small, however, if they are allowed to grow, experts recommend discarding the stalk as it tends to have a flavor bitter. The way of cooking is similar to that of spinach, of which it is a relative. Those specimens that are very tender can be eaten raw as ingredients for salads.
Chard is a highly prized vegetable as it provides a large amount of vitamins, fiber, folic acid and mineral salts with large amounts of water, to be more precise almost 48%. Its outer leaves are generally much greener than the inner ones, and they are also the ones that contain the greatest amount of vitamins and carotenes.
According to some data, chard can be located in the coastal regions of Europe and North Africa adjacent to the Mediterranean Sea, where they have a temperate climate suitable for a plant that is greatly affected by sudden changes in temperature.
