Rainbow Chard has large and firm leaves with thick and colourful stems. You are unlikely to find Rainbow Chard in the grocery store as they wilt quickly after harvest and do not ship well; growing them is the only way to enjoy this beautiful, nutrient-packed crop.
The taste profile of Rainbow Chard is sweet and slightly bitter with an earthy note. It is best eaten cooked as it reduces oxalic acid.
Rainbow Chard is versatile and can be sauteed, stir-fried, and braised. Mature large leaves can also be used as leaf wraps for stem dishes, while young leaves can be eaten raw as salads and stem eaten like celery. Chop them up and add them into egg frittata, quiches, and omelettes work too.
Here are the four vastly different ways of using Rainbow Chard.
Baby Leaves – Harvest with a knife when leaves reach desired size, about 15cm. Cut about an inch above the grow plug to allow for clean regrowth.
Bunching – Cut or snap mature leaves individually. New leaves will grow for multiple harvests.
7 in stock
7 in stock
Vitamin A, Vitamin B9, Vitamin C, Vitamin E, Vitamin K, Iron, Copper, Potassium, Calcium, Magnesium, Manganese
