Chard

Swiss chard is a member of the beet family but does not produce an edible bulb. There are many varieties of chard such as Fordhook Giant, Ruby
Chard, Argenta, and Bright Lights. Fordhook is the most popular variety grown in the United States; other common varieties are bunched together
under the label “Rainbow chard.” Chard’s taste is somewhere between spinach and beets.

The origins of chard can be traced back to ancient Babylonia. Aristotle wrote about chard in the fourth century B.C. During the Middle Ages, travelers
from Italy brought it to North and Central Europe. From there chard traveled to the Far East and China. Today, chard is especially popular in
Southern France, Catalonia, Spain, and Sicily, Italy.

Where Is Chard Grown?

Chard is grown in Italy, France, Spain, Holland, Switzerland, and the United States. California, Texas, and Arizona are the primary growers in the
U.S.

Why Should I Eat Chard?

Chard is a good source of fiber and is an excellent source of vitamins A, C, and K. It is a good source of vitamin E, magnesium, potassium, iron,
and mangenese. Chard contains the carotenoids zeaxanthin and lutein, which benefit vision.

Home Remedies

Chard has been used for the treatment of ulcers, tumors, leukemia, and other cancers. In South Africa, the drinking of chard juice is supposed to
ease the discomfort of hemorrhoids. Chard juice has also been used as a decongestant and to neutralize stomach acidity.

Lifesaver!

CANCER: Components in chard were found to inhibit cell proliferation of human cancer cells. A study performed on human breast cancer cells

found that the flavonoids present in chard stopped the growth and DNA reproduction of the cells.

DIABETES AND HEART HEALTH: Several studies performed on diabetic rats found that feeding them chard controlled blood glucose and

either reversed, stabilized, or prevented the negative effects of diabetes such as nerve damage and heart disease.

Tips on Using Chard

SELECTION AND STORAGE:

• Select chard leaves that are a bright green color with a crisp stalk. Avoid buying chard that is browning or yellowing or has small holes.
• Unwashed chard can be kept in plastic in the crisper drawer of your refrigerator for up to three days.

PREPARATION AND SERVING SUGGESTIONS:

• Chard should be washed well under cold water to remove any dirt or sand. Next, trim the end of the stalk and cut the leaves into one-inch
pieces.
• Avoid cooking chard in an aluminum pot because the oxalates it contains will cause the pot to change color.
• Use chard in place of spinach in lasagna or salads. The stem of chard can be used as a broccoli substitute.
• Add chard to eggs and pasta dishes for added nutritional benefits.