Somewhere over the rainbow
This afternoon I decided to cut my Rainbow Chard right down as it had grown huge, but the leaves were tough and it was going to seed - so I thought maybe if I chop it down I may get a bit of re-growth that will be useable. The colours are glorious - ranging from white, to yellow, orange, pink and red. They withstand the harshest of winters and have kept going for a year. I already have this years' chard that has now germinated so hopefully I will have a continuous supply.
Views: 27
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Comment by Maggie McLean on May 4, 2012 at 21:23
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They look gorgeous. How do you cook yours Elaine?
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Comment by Colin Robinson on May 4, 2012 at 22:19 -
Don't know about Elaine but I just steam mine. I prefer the white stemmed varieties to the colours although they are nice enough to plant out in any border.
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Comment by elaine rickett on May 5, 2012 at 7:50 -
I don't usually use it as a veg on its own but add the green tops like you would spinach into any meal I am cooking and the stems are usually braised like celery or added to veggie soups.
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Thanks to you both. I have some chard seedlings coming my way so thanks for the info.
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Comment by Southbourne Gardens on May 5, 2012 at 9:13 -
Love the look of it on the plot but not to eat! I have a chart tart and a gratin recipe if you fancy either of them let me know.
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Comment by elaine rickett on May 5, 2012 at 10:34
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That would be great Victoria
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Comment by elaine rickett on May 5, 2012 at 10:36
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It really is dead easy to grow Maggie and is welcome at this time of year when there isn't a lot else to eat in the garden.
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If it's easy then it's my kind of plant! Really looking forward to giving it a go.
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