Organic Mixed chard
Chard is closely related to beetroot, sugar beet and mangolds.
Mixed chard has dark green leaves and brightly coloured stems and ribs. Easy to grow, it is a cut and come again crop.
Country of originGrown in
- The UK
How to prepare
This chard's colourful stalks take much longer to cook than the tender leaves, so for most recipes you start by separating the two. Strip the leaves away from the stalks by pinching at the base and pulling the stalk through your fingers. The leaves should strip away with ease. Dice or slice the stalks and steam, boil or gently fry until tender before adding the leaves to wilt.
Short shelf life - keep in a plastic bag in the fridge and eat within a couple of days