Chard, also known as chard, is a leafy dark green plant, belonging to the chenopodiacee family, the same as beet and spinach. It is much appreciated for its large green leaves and fleshy ribs, which can be of various colors, including white, red or yellow.

The chard leaves have a slightly bitter taste, but rich and earthy, while the ribs tend to be a little sweeter. This vegetable is extremely versatile in cooking and can be cooked in many ways, including boiled, pan-fried, added to soups and stews, or eaten raw in salads.

Chard is rich in nutrients: it is a good source of vitamin K, vitamin A, vitamin C and minerals such as magnesium, potassium and iron. It also has a high fiber content. For these reasons, chard is considered a very healthy food, which can help improve digestion, reduce the risk of chronic diseases and improve eye health.

Easy to grow and cold-resistant, chard is available for most of the year, although its peak season runs from late spring to early autumn.