Chard

Swiss chard probably originates from the eastern Mediterranean and the Near East. The Romans brought the leafy vegetable to Germany, where it was very popular until the 19th century.
The flavour of chard differs from the leaves and stems. The leaves taste refreshing and have a slightly pleasant bitter flavour, while the stems are crunchier and sweet. It can be eaten raw or cooked.

Swiss chard is rich in protein, vitamins A, B1, B2, C, E and K, and the minerals potassium, sodium, magnesium and iron.

Wrapped in a damp cloth, chard can be kept in the fridge for two days. If the leafy vegetables are blanched briefly, they can also be frozen.