Swiss Chard Rainbow displays an array of vibrant colours in its stems and leaves. Closely akin to beetroot, it distinguishes itself with a small, inedible root and is cultivated for its appealing and gently flavoured foliage. Harvesting is versatile, allowing for the collection of both baby leaves and fully grown ones, treating it as a cut-and-come-again crop. The tender, young leaves make a delightful addition to fresh salads, while mature leaves can be cooked in a manner similar to spinach—steamed, boiled, or sautéed with a touch of butter. Begin harvesting the leaves when they reach about 10 cm in height; this process can be repeated 4-5 times a year, with the colour intensifying in cooler weather. A staple in Mediterranean cuisine, Swiss Chard boasts a healthful profile, containing a minimum of 13 different polyphenol antioxidants, making it a nutritious addition to your diet. NL-BIO-01/SKAL 028487
