Chard - Fresh Herbs Israel
Fresh herbs catalog
Red chard
Chard has a slightly bitter taste and is used in a variety of cultures around the world, including Arab cuisine. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
Cultivars of chard include green forms, such as 'Lucullus' and 'Fordhook Giant', as well as red-ribbed forms such as 'Ruby Chard' and 'Rhubarb Chard'. The red-ribbed forms are very attractive in the garden, but as a rough general rule, the older green forms will tend to out-produce the colorful hybrids. 'Rainbow Chard' is a mix of other colored varieties that is often mistaken for a variety unto itself.
Chard has shiny, green, ribbed leaves, with petioles that range from white to yellow to red, depending on the cultivar.
Red chard
Red chard photo (c) Flora Export S.G. Israel LTD
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Agriculture in Israel facts
Fruit and vegetables grown include citrus, avocados, kiwifruit, guavas and mangoes grapes from orchards located on the Mediterranean coastal plain. Tomatoes, cucumbers, peppers and zucchini are grown commonly throughout the country, whilst melons are grown during winters months in the valleys. Subtropical areas in the country produce bananas and dates, whilst in the northern hills apples, pears and cherries are grown.>
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