The Benefits of Swiss Chard:

Scientific Name: Beta Vulgaris

Common name: Swiss Chard

Family: Beet Family

Species:

• Fordhook Giant
• Lucullis
• Rhubard Chard
• Vulcan
• Perpetual Spinach
• Erbetto
• Bright Lights

MEDICINAL USES:

Swiss Chard is a great source of Vitamins A, C, and K, and minerals that are rich with high levels of iron and magnesium.

The juice of Swiss Chard can be used as a decongestant.

The leaves of Swiss Chard are beneficial in helping to neutralize stomach acid and have a purgative effect on the body. They also help the liver make more of the powerful antioxidant in the body, know as glutathione.

The anti-oxidants in Swiss Chard act as an anti-inflammatory agent that decrease the risk of obesity, atherosclerosis, type 2 diabetes, high blood sugar, and several forms of arthritis.

CAUTION:  The leaves contain oxalic acid, which may be a problem for people with urinary tract stones.

DOUBLE GREEN PINEAPPLE JUICE:

INGREDIENTS:

4 Leaves of Swiss Chard, rinsed and chopped.

4 Leaves of Kale, rinsed and chopped.

1/4 Fresh Pineapple, peeled and chopped.

DIRECTIONS:

Place all the above ingredients into a juicer or blender, and blend until smooth.

Add filtered water if necessary.

THIS WILL MAKE 1 SERVING

CULINARY USES:

GREEN GIANT SALAD:

INGREDIENTS:

2 cups (500 ml) Swiss Chard, chopped

2 cups (500 ml) spinach, chopped

1 cup (250 ml) pea sprouts

1 cup (250 ml) apple slices

1/2 cup (125 ml) fresh blueberries, washed

1/2 cup (125 ml) pecans, chopped or pumpkin seeds

 

DRESSING:

1/4 cup (60 ml) extra-virgin olive oil

2 tbsp (30 ml) apple cider vinegar

1 tsp (5 ml) Dijon mustard

1 tsp. (5 ml) honey

1/4 tsp (1 ml) grey or pink rock salt

1/4 cup (60 ml) finely chopped leeks or spring onions

DIRECTIONS:

1. In a large bowl, layer all the green ingredients.
2. Top with the apples, blueberries and pumpkin seeds.
3. Whisk all of the dressing ingredients together and serve over salad.

THIS RECIPE MAKES 4 SERVINGS.

GARDENING TIPS:

Type of Plant: Annual

Time to Plant: Spring to early Fall.

Time to Harvest: Summer through to Fall. Swiss Chard will survive in winter with temperatures above 7 0 F.

Location in Garden: Full and Partly Shaded areas. Avoid planting Swiss Chard near beets or spinach, and rotate crops annually. It will flourish if grown with onions, lettuce, sage and thyme.

Soil Type: Rich, well-drained, and slightly acidic soil.

Diseases: Usually disease free, but beware of downy mildew. It will appear as brown patches on the leaves.

Storage: Swiss Chard can be kept in the refrigerator in a crisper or plastic bag for up to 10 days, or the stems can be placed in a jar filled with water, or a flower vase. It can be blanched in boiling water for 1-2 minutes, drained, and cooled, and then kept in air-tight containers in the freezer.

TIPS FROM MY GRANDMAS GARDEN:

The ideal soil in which to grow Swiss Chard will have a pH of 6.5-7.